Breville BEM410, Инструкция пользователя

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26
THE vITAL INGREdIENTS
‘Lowan’ brand Bread Improver was used
in the recipes requiring this ingredient. A
simple bread improver can be a crushed
unflavoured 250mg vitamin C tablet added
to the dry ingredients.
Sugar provides sweetness and flavour,
browns the crust and produces food for
the yeast. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid. We have
successfully tested granular ‘Splenda’ brand
low calorie sweetener as a sugar substitute.
New Zealand only:
Sugar can be reduced for more
improved results.
Powdered milk and milk products enhance
the flavour and increase the nutritional value
of bread. Powdered milk is convenient and
easy to use (store in an airtight container
in the refrigerator). Low fat or skim milk
powder can be used with good results. Soy
milk powder can also be used but produces
a denser loaf. Fresh milk should not be
substituted unless stated in the recipe.
Salt is an important ingredient in bread
making. In the dough, salt increases
water absorption, improves kneading,
strengthens the gluten development and
controls fermentation of the yeast which
results in improved loaf shape, crumb
structure, crust colour, flavour and keeping
qualities. As salt inhibits the rising of bread
be accurate when measuring.
New Zealand only:
Salt can be reduced for more
improved results.
Fat adds flavour and retains the moisture.
Vegetable oils such as safflower, sunflower,
canola, etc. can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow coloured crumb.
Yeast is used as the raising agent for the
breads and requires liquid, sugar and
warmth to grow and rise. Dried yeast has
been used in the recipes in this instruction
book where appropriate. Before using dried
yeast always check the use by date, as stale
yeast will prevent the bread from rising.
‘Tandaco’ brand yeast (available nationally
in most supermarkets) was used in
the development of all yeasted recipes
contained in this book.
Smaller packets of bread mix usually
contain sachets of yeast. Larger bulk bags of
bread mix usually do not include the yeast
sachets, however the corresponding brand of
yeast may be purchased separately.
Some bulk and imported yeasts are more
active, therefore it is recommended to
use less of these yeasts. Yeast may also be
more active in hot weather. For information
on other brands of yeast relating to
quantities contact the manufacturer listed
on the package.
New Zealand only:
We recommend the use of ‘Elfin’
brand yeast.
Rapid rise yeast is a mixture of yeast and
bread improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe,
omit the bread improver. Rapid Rise yeasts
should not be used with Bread Mix as bread
improver is already included.
New Zealand only:
‘Edmonds Surebake Yeast’ is the most
readily available yeast product in
New Zealand.