Cookworks EHS15AP-P, Инструкция по уходу и эксплуатации

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ISSUE-1 26/10/2017 12
Salt
Salt is necessary to improve the flavour of bread and the colour of
the crust. Salt kills yeast and using less salt will usually result in a
lighter loaf. If experimenting and adding savoury or salty
ingredients to the bread, it may be necessary to reduce the salt
added to achieve a satisfactory loaf.
Sugar
Sugar is necessary to feed the yeast and add a sweet taste to the
bread. Add too much sugar to the dough and it will kill the yeast. If
experimenting and adding sweet or fruity ingredients to the bread,
it may be necessary to reduce the sugar added to achieve a
satisfactory loaf.
Fats
The addition of butter, margarine and oils to the dough, improves
the softness and storage life of the bread.
Eggs
Eggs can improve the texture of bread and make the bread more
nourishing.
Water
Use tepid water (20-25°c) water when making the dough. If the
water temperature is too low the yeast will not be activated, if the
water is too hot the yeast will be killed. If making ultra fast breads
use warm water (40-45°c) to get a satisfactory rise.
Milk
The addition of milk to a dough recipe may enhance the flavour and
crust colour of the bread. If adding liquid milk it should be tepid
and replace some or all of the water in the recipe.