ARIETE Pane Express 121, Брошюра изделия, Страница: 46 / 60

- 46 -
longer. Margarine or olive oil can be used instead of butter, but they are less
effective.
LOW FAT SPREADS
Do not use products with a low fat content. These products contain little fat,
while the recipes need a greater quantity.
Since they contain only 40% fat, they may not produce the desired results.
SUGAR
Sugar activates and feeds the yeast, allowing it to grow. It adds flavour and
consistency and encourages the browning of the crust. Many yeasts in sachets
do not require sugar to activate them.
Honey, syrup and treacle can be used instead of sugar, but adjust the quantity
of the liquid ingredient to compensate.
Artificial sweeteners must not be used, because they do not feed the yeast, in
fact they can kill it.
SALT
Salt helps to control the growth of the yeast. Without salt, the bread can swell
too much and then collapse. Salt also gives more flavour.
EGGS
Eggs will make your bread richer and more nutritious, add colour and improve
the shape and consistency. Eggs are included in the liquid ingredients, so adju-
st the other liquid ingredients if you add eggs, otherwise the dough may be too
wet and will not rise satisfactorily.
HERBS AND SPICES
These can be added at the start, together with the main ingredients.
Herbs and spices such as cinnamon, ginger, oregano, parsley and basil add fla-
vour and improve appearance. Use small quantities (1-2 teaspoons) to avoid
swamping the flavour of the bread. Fresh herbs such as garlic and chives con-
tain enough liquid to upset the balance of the recipe, so adjust the liquid ingre-
dient.
ADDITIONAL INGREDIENTS
Dry fruit and nuts should be cut into small pieces, cheese grated, chocolate
should be in small chips, not lumps. Do not add more than the recipe indica-
Pane_Express_Mod_121_Rev_2 21-11-2006 15:18 Pagina 46