A
A N
N S
S W
W E
E R
R S
S T
T O
O Q
Q U
U E
E R
R I
I E
E S
S O
O N
N T
T H
H E
E A
A P
P P
P L
L I
I A
A N
N C
C E
E A
A N
N D
D H
H A
A N
N D
D L
L I
I N
N G
G
T
T h
h e
e b
b r
r e
e a
a d
d s
s t
ti ic
c k
k s
s i
i n
n t
t h
h e
e p
p a
a n
n a
a f
f t
t e
er
r b
b a
a k
k i
i n
n g
g
Allow the bread to cool off for approx. 20-30 min., then turn the pan cautiously without pushing it on the table. If
necessary, slightly waggle the blades (kneader connections). Before baking is commenced, rub a little oil on the
kneaders. Before placing the kneaders into the bread pan, fill the holes in the kneaders with heat resisting mar-
garine to avoid dough from sticking at the underside.
H
H o
o w
w c
c a
a n
n t
t h
h e
e h
h o
o l
l e
e s
s i in
n t
t h
h e
e b
b r
r e
e a
a d
d f
f r
r o
o m
m t
t h
h e
e k
k n
n e
e a
a d
d e
e r
r b
b e
e a
a v
v o
o i
i d
d e
e d
d ?
?
Before the last raising phase, you can remove the kneader with floured fingers (see the timing of the program
process on the display. Should you not wish to do that, after baking use the hooked skewer. If care is taken, lar-
ger holes are avoidable.
T
T h
h e
e d
d o
o u
u g
g h
h f
fl lo
o w
w s
s o
o v
v e
e t
t
r
r h
h e
e b
b r
r e
e a
a d
d p
p a
a n
n ..
This may occur, when wheat flour is used, which rises more due to the higher gluten portion.
Remedy:
reduce the flour quantity and adapt the other ingredients. The baked bread will have a great
volume;
Add 1 tbsp of melted margarine on top of the flour;
select a shorter program, for example the program RAPID/
SCHNELL
.
T
T h
h e
e b
b r
r e
e a
a d
d r
r i
i s
s e
e s
s ,
, b
b u
u t
t s
s i
i n
n k
k s
s i
i n
n t
t h
h e
e b
b a
a k
k i
i n
n g
g p
p h
h a
a s
s e
e
a) if a “V” form channel appears in the bread flour gluten is missing, that means that the flour contains too little
protein (occurs in rainy summers) or the flour is damp. In this case we recommend:
Select the program RAPID/
SCHNELL.
Add to the flour 1 tbsp wheat gluten for every 500 g of flour.
b) if the bread sinks like a funnel in the middle then it could be that:
the water temperature was too high;
to much water was used;
flour gluten is missing.
W
W h
h e
e n
n c
c a
a n
n t
t h
h e
e B
B r
r e
e a
a d
d m
m a
a k
k e
e l
l i
i
r
r d
d b
b e
e o
o p
p e
e n
n e
e d
d d
d u
u i
i
r
r n
n g
g t
t h
h e
e b
b a
a k
k i
i n
n g
g p
p r
r o
o c
c e
e s
s s
s ?
?
Basically it is always possible when the kneading takes place. During this time, one can add small amounts of
flour or liquid. If the bread has to have a particular appearance after baking, take the following steps: before the
last raising, carefully and shortly open the lid (see the program process table), make a cut in the crust with a
sharp pre-warmed knife, spread seeds or flakes on the surface or spread a potato-flour and water mixture on the
crust so that it shines after baking. This is the last phase in which the BREADMAKER lid can be opened, otherwise
the bread will sink.
T
T h
h e
e b
b r
r e
e a
a d
d c
c r
r u
u s
s t
t i
i s
s n
n o
o t
t b
b r
r o
o w
w n
n e
e n
n o
o u
u g
g h
h ..
Mix 1 egg yolk with 1 tsp of sweet cream and brush the dough top after the last kneading cycle.
W
W h
h a
a t
t d
d o
o t
t h
h e
e t
t y
y p
p e
e f
fi ig
g u
u r
r e
e s
s m
m e
e a
a n
n w
w i
i t
t h
h f
f l
l o
o u
u r
r ?
?
The lower the figure the less roughage is contained in the flour and the lighter it is and the more it rises because
it contains a higher proportion of gluten. Please find below a schedule with the different types for Germany, Aus-
tria, and Switzerland as well as some explanations.
Description
German
Type No.
Austrian
Type No.
Swiss
Type No.
Wheat flour
very fine, white, e.g. for cake
405
480
400
plain white flour for bread
550
780
550
medium flour
1050
1600
1100
dark wheat flour
1600
1700
1900
Rye flour
very fine
815
500
720
fine
997
960
1100
medium
1150
960
1100
wholemeal, rough
1740
2500
1900
W
W h
h a
a i
t
t is
s l
l
f
f o
o u
u r
r g
g l
l u
u t
t e
e n
n ?
?
The higher the type figure, the less gluten is in the flour and the less the dough rises. The highest gluten portion
is found in flour of the German type 550.
W
W h
h a
a i
t
t is
s w
w h
h o
o l
l e
e m
m e
e a
a l
l f
f l
l o
o u
u r
r ?
?
Wholemeal flour can be made from all sorts of grain, even wheat. The designation whole meal means that the
flour is ground from the whole grain and thus has more roughage. Therefore wheat wholemeal flour is somewhat
darker. Wholemeal bread is not necessarily darker as is often assumed.
51
Summary of Contents for Backmeister 8650
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