Catler BM 700, Руководство пользователя

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USING YOUR BM 700 BREAD MAKER
Wholemeal fl our Wholemeal fl our is milled from the whole grain, including bran and
germ. It has a high gluten content. It is heavier compared to regular
bread fl our and is more nutritious. Bread made from wholemeal
fl our is usually smaller with a dense crumb. It is therefore
recommended to combine wholemeal fl our with bread fl our.
Brown fl axseed fl our Flaxseed fl our has a high fi bre content and is very similar in
properties to wholemeal fl our. In order to achieve a larger loaf, you
need to mix it with bread fl our in the right proportion.
Flour with baking
powder Flour containing baking powder. It is suitable for the preparation of
cakes.
Corn fl our and oat
fl our These fl ours are complementary ingredients in the preparation of
rustic bread. They enhance the taste and texture of the crumb.
Sugar It is an important component, adding fl avour and colour to the
bread. At the same time, it serves as nutrition for the yeast. White
sugar is commonly used. However, some recipes may contain
brown cane sugar, icing sugar, etc.
Yeast The leaven in yeast produces carbon dioxide. This causes the
dough to gain volume and helps to soften the internal structure
of the dough. In order to function properly, yeast needs the
carbohydrates in sugar and fl our to live. Here are some examples:
– 1 tbsp dried yeast = 3 tsp dried yeast = 15 ml;
– 1 tsp dried yeast = 5 ml.
The yeast should be stored in the refrigerator. At high temperatures
the yeast would die. Before use check the manufacture and
expiry date. Use only the amount indicated in the recipe and then
immediately put back in the refrigerator. Improper storage, expired
yeast, etc. can cause the bread to rise incorrectly, be unpalatable
and have a bland crumb.
To check whether the yeast is suitable for use, do the following:
– Pour about half a cup of warm water into a measuring cup
(45–50 °C).
– Add 1 tablespoon of white sugar and stir. Then add 2 teaspoons
of yeast.
– Place the cup in a warm place and let it rest for about 10
minutes. Do not mix.
– If the yeast activates and fi lls the space of the measuring cup,
the yeast can be used.
Salt Salt is necessary to enhance the taste and colour of the bread.
However, it can prevent yeast from rising. Therefore, it is important
to weigh accurately and follow the amount of salt in the recipe. On
the other hand, if you did not use salt, the bread would be too big.
Eggs Eggs improve the texture of the crumb. The bread is more
nutritious and bigger. It is necessary to stir the eggs thoroughly.