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ENGLISH
CHOICE OF THE INGREDIENTS
The ingredients to be used are the ones generally used in doughs with
yeast: flour, water, yeast, milk, sugar, salt, eggs, etc.
Flour
. It must be a bread making flour, that is a medium-strong flour,
which is simply obtained with a mixture of T45 or T55 flour (00 or 0).
It is also possible to use flours of cereals which are different from soft
wheat.
Yeast
. Both fresh and dehydrated brewer’s yeast can be used. It is
important to observe the quantities indicated in the recipes because
an excess or a lack of yeast may cause negative results.
Water
. This ingredient is almost always present and can be substituted
or combined with milk and/or eggs.
To establish the water quantity, a rule of traditional bread making
methods can be used: the water quantity must be equal to the 60%
with respect to the flour. Example: if the recipe requires 500 g of flour,
the water must be 300 g. For lower rates, a too hard dough does not
allow the bread to rise enough. If there is too much water, the rising
can be excessive because of a too soft dough, with a subsequent
reduction of the swelling during the baking phase.
Sugars
. Also salty recipes generally require a small quantity of sugars,
such as sugar, honey or malt. These ingredients help in making the
rising more active and in the crust colour.
Fats
. All the recipes generally require small quantities of oil or butter
which give softness to the finished product.
HOW THE BAKING MACHINE WORKS
The program is made up of 3 phases with a changeable length according
to the recipe and the bread size chosen.
1.
Kneading
: phase of mixture of the ingredients.
2.
Rising
: one or several rising cycles with very short kneading
intervals.
3.
Baking
: final phase of the cycle, when the baking takes place.
