GILMAN Gemini GBM20P, Руководство пользователя

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Introduction of bread ingredients
1. bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten flour
which contains high protein), it has good elastic and can keep the size of the bread
from sunken after rising. As the gluten content is higher than the common flour so it
can be used for making bread with large size and better inner fiber. Bread flour is
the most important ingredients of making bread.
2. plain flour
Plain flour is made by mixing well-chosen soft and hard wheat and applicable for
making express bread or cakes.
3. whole wheat flour
Whole wheat flour is made by grinding whole wheat, it contains wheat skin and
gluten Whole wheat flour is heavier and more nutrient than common flour. The
bread made by whole wheat flour is usually small in size. So many recipes usually
combine the whole wheat flour and bread flour to achieve best results.
4. black wheat flour
Black wheat flour, also named by“rough flour”, is a kind of high fiber flour that is
similar to whole wheat flour. To obtain the large size after rising it must be used in
combination with high proportion of bread flour.
5. cake powder
Cake powder is made by grinding soft wheat or low protein wheat, which is spe
cially used for making cakes. Different flour seems to be alike, Actually yeast per
formance or absorbability of various flour differs largely for growing areas ,growth
reasons , grinding process and storage life. You may choose flour with different
trademark to test, taste and compare in local market, and select the one which
could produce the best result according to your own experiences and taste.
6. corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and oatmeal respectively, they
both are the additive ingredients of making rough bread, which are used for en
hancing the flavor and texture.
7 . sugar
Sugar is very important ingredient to add sweet taste and color of bread. While it
helps to yeast bread as nourishment. white sugar is largely used. Brown sugar,
powder sugar or cotton sugar may be called by special requirements.
8. Yeast
Yeast passes doughy yeasting process, then produces carbon dioxide ,making
bread expand and inner fibre soft. however, yeast fast breeding needs
carbohydrate in sugar and flour as nourishment.
1tsp .active dry yeast = around 3/4 tsp.instant yeast
1.5tsp .active dry yeast = around 1 tsp. instant yeast
2tsp .active dry yeast = around 1.5 tsp. instant yeast
Yeast must be stored in refrigerator as it will be killed at high temperature, before
use check the date and storage life of your yeast. Store it back to the refrigerator as
soon as possible after each use. Usually the failure of bread rising is caused by the
dead yeast.The ways described below will check whether your yeast is fresh and
active or not.