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!
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Flour screening is not necessary
.
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The swelling extentsion may vary due
to
the different protein contents.
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Be sure to use a scale
to measure it in “weight”.
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Applicable to solid form, unnecessary to be softened.
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Please reduce the same quantity of
water if milk is used.
ő!
Please use skim milk powder or
whole milk powder with natural
nutritional content.
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The yeast is alive.
Different degrees of freshness of the
yeast will vary the expanding condition
while the dough is swelling or fermenting.
Therefore, please use yeast within the
expiration date and be sure to seal it
well and keep it in a refrigerator.
!
ő!
If yeast powder get wet, its ability of
fast fermentation will be reduced.
ő!
Use the ingredient
which
is
produced
recently.
ő!
Keep in a cool and dry place.
Bread-making ingredients
In additions to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and dosages may vary depending on the kinds of breads)
Flour
(High-gluten flour, Low-gluten flour)
High-gluten
flour
Effects
Key
points
Mixed with water, the protein will be
combined to form glutens.
For making bread
Generally, use high-gluten flour which has high protein
content (12%
ċ
15%). Non bread flour has an unobvious
swelling effect. It will result in harder bread.Furthermore,
swelling problem is more likely to occur by use of marke
self-raising flour.
*
Please check the list of ingredients on the flour
package in advance.
Fats and oils
(Butter, unsalted butter, margarine
and shortening)
Butter
Effects
It makes the bread texture fine, soft and
moist.
*
Unsalted butter is recommended.
Dairy products
(Milk powder, milk)
Milk
powders
MILK
Effects
Key
points
I
mprove bread taste, smell and crust
conditions.
Prevent hardening of bread.
Salt
salt
Effects
It can make the bread chewier while
adjusting the tastes.
It can also avoid bacterial propagation.
It can also improve the elasticity of the bread.
Egg
Effects
Improve bread taste, smell and crust
conditions.
Bread yeast
Effects
Key
points
Sugar is used as the source of nutrition
to create carbon dioxide that makes the
dough rises.
Bread textures
The dough rise with the
carbon dioxides trapped
inside.
Dry yeast
I
n order to make a soft and
delicious bread, it is better to
use dry yeast that don’t
require
advance fermentation.
*
Do not use fresh
yeast and
baking powder .
For making bread
Angel dry yeasts are recommended. (vacuum package)
*
For recipes of high sugar content (8
㼓
sugar or above/
100
㼓
flours), please use Angel dry yeasts for bread making.
Non bread dry yeasts has an unobvious swelling effect.
It will result in harder bread.
ő!
List of bread types and baking options / Bread-making ingredients
sic ingredients
prep
rations
Basic ingredients
and preparations
Dry y
east