10
PROGRAM MENU
1
、
Basic bread
For white and mixed breads, it mainly consist of basic bread flour.
2
、
Quick bread
Kneading, rising and baking time is shorter then basic bread but longer than
Ultra-fast bread. The bread interior tissue is denser.
Quick breads are made with baking powder and baking soda that
activated by moisture and heat. For perfect quick breads, it is suggested
that all liquids be placed in the bottom of the bread pan ;dry ingredients
on top, During the initial mixing of quick bread batters, dry ingredients
may collect in the corners of the pan, it may be necessary to help
machine mix to avoid flour clumps. if so, use a rubber spatula.
3
、
Sweet bread
For breads with additives such as fruit juices, grated coconut, raisins, dry
fruits, chocolate or added sugar. Due to a longer phase of rising the bread
will be light and airy.
4
、
French bread
For light breads made from fine flour. Normally the bread is fluffy and has a
crispy crust. This is not suitable for baking recipes requiring butter,
margarine or milk.
