EN-10
EN
Food Mixer
STM 3620WH, STM 3621GR, STM 3622BL, STM 3623OR, STM 3624RD
STM 3625VT, STM 3626YL, STM 3627TQ, STM 3628RS
2015
07/2015
FAT
Adds flavour and retains moisture . Vegetable oils such as safflower, sunflower or rape seed oil may
be used . Oils can be substituted for by butter or margarine, however the crust colour may become
yellowish .
YEAST
It is used as a leavening agent . The recipes in this user's manual use dried yeast . Prior to using dried
yeast, always check the use-by-date because yeast with an expired use-by-date may cause the dough
not to rise .
Three times as much fresh or pressed yeast must be used compared to dried yeast . To create a starter,
one needs liquid, sugar and heat .
FAST RISING YEAST
It is a mix of yeast and bread improver . If you wish to replace standard yeast in your recipe with this type
of yeast then leave out the bread improver . Fast rising dough should not be used in combination with
bread mixes as a bread improver is usually already contained in them .
WATER
Standard tap water is usually used . It is necessary to warm cold water up to room temperature before
use . Water that is too cold or too hot will prevent the starter from forming .
EGGS
They are used in certain bread recipes . They help the dough to rise and increase the nutritional value of
the bread . They add flavour and a fine crust and usually are used for sweeter types of bread .
OTHER INGREDIENTS
Ingredients such as dried fruit, nuts, chocolate chips, etc . which should remain whole in the baked
bread, should be mixed into the dough . They should be added to the dough gradually during the
kneading process before the dough rises .
BREAD DOUGH – PREPARATION
•
Check the minimum lifetime or the use-by-date of all the ingredients .
•
Add the ingredients in the order that they are provided in the recipe .
•
Store opened foods in air-tight containers .
•
Allow ingredients that you have taken out of the refrigerator to first reach room temperature
before using them .
•
If not indicated in the recipe otherwise, use bread flour . Do not use flour with a protein content
lower than 11 % .
•
Do not use flour with baking powder for making a yeast-based bread, unless indicated otherwise
in the recipe .
•
If you live in a location that is above 900 m above sea level, you will probably need to adjust the
amount of yeast indicated in the recipe . The higher the above-sea-level altitude, the lower the air
pressure and the faster dough rises . It is recommended to use ¼ of a teaspoon of yeast less than
indicated in the recipe .
•
If the weather is hot and humid, use ¼ of a teaspoon of yeast less than is indicated in the recipe to
prevent the dough from over-rising .
•
The properties of the flour may change with the season or type of storage . Then it is necessary to
adjust the water to flour ratio in the following way . If the dough is too sticky, add 1 to 2 tablespoons
of flour . If the dough is too dry, add 1 to 2 tablespoons of water . Several minutes are needed for
these ingredients to be absorbed . It should be possible to shape a dough with the right amount of
flour and water into a smooth loaf that is moist to touch but not sticky .