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be necessary to help machine mix to avoid flour clumps. If so, use a rubber spatula.
. Cleaning and Maintenance
Disconnect the machine from the power and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive agents for the
consideration of protecting the non-stick coating. The pan must be dried completely prior to installing.
2. Kneading blade: If the kneading bar is difficult to remove from the axle, In such an event fill the Container
with warm water and allow it to soak for approx.30minutes.The kneader can then be easily removed for
cleaning. Also wipe the blade carefully with a cotton damp cloth, Please note both the bread pan and
kneading blade are dishwashing safe components.
3. Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any
Abrasive cleaner to clean as this would degrade the high polish of the surface. Never immerse the housing
into water for cleaning.
Note: It is suggested not disassembling the lid for cleaning.
4. Before the bread maker is packed away for storage, ensure that it has completely cooled
Down, is clean and dry, and the lid is closed.
Introduction of bread ingredients
1. Bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten flour which contains high
protein), it has good elastic and can keep the size of the bread from sunken after rising. As the gluten
content is higher than the common flour so it can be used for making bread with large size and better inner
fiber. Bread flour is the most important ingredients of making bread.
2. Plain flour
Plain flour is made by mixing well-chosen soft and hard wheat and applicable for making express bread or
cakes.
3. Whole wheat flour
Whole wheat flour is made by grinding whole wheat, it contains wheat skin and gluten Whole wheat flour is
heavier and more nutrient than common flour. The bread made by whole wheat flour is usually small in
size. So many recipes usually combine the whole wheat flour and bread flour to achieve best results.
4. Black wheat flour
Black wheat flour, also named by
“
rough flour
”
, is a kind of high fiber flour that is similar to whole wheat flour.
To obtain the large size after rising it must be used in combination with high proportion of bread flour.
5. Cake powder
Cake powder is made by grinding soft wheat or low protein wheat, which is specially
used for making cakes. Different flour seems to be alike, Actually yeast performance
or absorbability of various flour differs largely for growing areas, growth reasons , grinding process and
storage life. You may choose flour with different trademark to test, taste and compare in local market, and
select the one which could produce the best result according to your own experiences and taste.
6. Corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and oatmeal respectively, they both are the additive
ingredients of making rough bread, which are used for enhancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to add sweet taste and color of bread. While it helps to yeast bread as
nourishment. White sugar is largely used. Brown sugar, powder sugar or cotton sugar may be called by
special requirements.
8. Yeast
Yeast passes doughy yeasting process, then produces carbon dioxide ,making bread
expand and inner fibre soft. however, yeast fast breeding needs carbohydrate in sugar
and flour as nourishment.
1tsp .active dry yeast =3/4 tsp.instant yeast
5tsp .active dry yeast =1 tsp. instant yeast
2tsp .active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in refrigerator as it will be killed at high temperature, before use,
check the date and storage life of your yeast. Store it back to the refrigerator as soon
as possible after each use. Usually the failure of bread rising is caused by the dead yeast.
The ways described below will check whether your yeast is fresh and active or not.
（
1
）
pour 1/2 cup warm water (45-50
0
C) into a measuring cup
（
2
）
Put 1 tsp. White sugar into the cup and stir, then sprinkle 2tsp. yeast over the water.
（
3
）
Place the measuring cup in a warm place for about 10min. Do not stir the water.
（
4
）
The froth will be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast from rising.
Never use too much salt in a recipe. if you don't want to use salt , omit it. And bread would be larger if
Summary of Contents for BM-4582
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