BRAYER BR2702, Инструкция по эксплуатации, Страница: 17 / 100

17 EN
• Wheat flour finds ever-growing use owing to nice
palatability traits and high nutritional value of wheat
flour products.
Bread flour
• Bread (refined) flour made of inner part of grain only,
contains the maximal gluten quantity that provides the
crumb elasticity and prevents bread dropping.
• Pastry made of bread flour is puffier.
Whole-grain flour (wholemeal)
• Whole-grain (wholemeal) flour is obtained by grinding
whole wheat grains together with the membrane. This
sort of flour is distinguished for its enhanced nutritional
value.
• Whole-grain bread is usually smaller in size. To improve
the consumer properties of bread, whole-wheat flour is
often mixed with bread flour.
Corn and oatmeal flour
• To improve the texture of bread and to give it additional
flavor properties, mix wheat or rye flour with corn or
oatmeal one.
Sugar
• Sugar enriches the pastry in additional flavors and
gives bread golden color.
• Sugar is a nutritional medium for yeast growth. Add to
pastry not only refined but also brown sugar and sugar
powder.
Yeast
• Yeast growth is accompanied by emission of carbon
dioxide that contributes to the formation of porous
crumb.
• Flour and sugar are a nutritional medium for yeast
growth. Add fresh compressed yeast or fast-acting
yeast powder. Dissolve fresh compressed yeast in
warm liquid (water, milk, etc.), add fast-acting yeast to
the flour (it does not require preliminary activation, i.e.
adding of water).
• Follow the recommendations on the packing or observe
the following proportions:
• 1 tea spoon of fast-acting yeast powder is equal to 1.5
of tea spoon of fresh compressed yeast.
• Store fresh yeast in a refrigerator. Yeast is destructed
at high temperatures, and in this case the dough rises
poorly.
Salt
• Salt gives bread additional flavor and color, but slows
down the yeast growth.
• Do not use excessive quantities of salt. Always use fine
salt (coarse salt can damage the baking form’s non-
stick coating).
Eggs
• Eggs improve the structure and volume of the pastry,
enrich flavor.