EN
100
Dough rises over the edge of the container.
This happens namely when wheat fl our is used, and it is the result of higher gluten content.
a)
Reduce the amount of fl our and adjust the other ingredients appropriately. The fi nal bread will
still have suffi cient volume.
b)
Using a table spoon, spread hot melted margarine on the dough.
The bread rises, but collapses during baking.
a)
If a V shaped gap forms in the middle of the bread, the fl our does not contain enough gluten.
This means that the fl our does not contain enough proteins (which happens namely during a
rainy summer), or that the fl our is too damp.
Solution: add a tablespoon of wheat gluten for every 500 g of fl our.
b)
If the bread is narrowed in the middle, this could be the result of one of the following reasons: the water
temperature was too hight, too much water was used, or the fl our did not contain enough gluten.
When can the lid of the breadmaker be opened during operation?
It is generally true that the lid of the breadmaker can always be opened during the kneading stage.
During this stage additional small amounts of fl our or liquid may be added. If after being baked the
bread should have certain aspects, do the following:
Before the last rising stage open the lid and carefully cut open the bread crust being formed using a
sharp preheated knife, spread cereals over it or a mix of potato fl our and water to achieve a shiny crust
surface. This is, however, the last time that the lid may be opened, because otherwise the centre of
the bread will collapse.
Wheat fl ours
00 Light
fi ne ground wheat fl our
T400
Medium ground wheat fl our
T-405
is ground from grains, where the germ and bran have been removed and is actually the
lightest, i.e. the "least" whole grain
T 450
Wholemeal wheat fl our (semolina)
T 512
Special baker's wheat fl our
T-530
Fine light wheat fl our - barker's - special
T 550
Light medium ground wheat fl our
T 650
semi-light fi ne wheat fl our, for bread baking T 650 fl ours are more appropriate.
T 700
Light breadmaking wheat fl our
T 1000 Fine dark breadmaking fl our
T 1050 wheat breadmaking fl our is fi ne, dark
T 1150 Breadmaking fl our
T 1800 Whole grain wheat, wholemeal; whole grain, fi ne
Rye fl ours
T 960
Rye breadmaking fl our
T 1700 Rye whole grain breadmaking fl our
What is whole grain wheat fl our?
Whole grain fl our is made from all types of cereals (grains), including wheat. The term "whole grain"
means that the fl our was ground from whole grains and so has a higher content of indigestible
particles and is darker in colour. The use of whole grain fl our does not give the bread a darker colour,
as is generally believed.
