31
Model: BKR-01701-LEU
Version Nr.
: 05.3
Page
: 31 (of 116 Pages)
Language
: EN
Date
: 2006.06.21
English
- ingredients sequence
The sequence of placing ingredients should be observed. Generally speaking,
the sequence is: liquid ingredients, eggs, salt and milk, powder etc. When
placing the ingredients, the flour can’t be completely wet because the yeast
can only be placed on the dry flour. Also, yeast can’t touch with salt. After the
flour has been kneaded for some time, a beep reminds you to put any other
ingredients into the mixture. If the other ingredients are added too early, the
flavor will be diminished after being mixed for a long time. When you use the
delay function over a long time, never add perishable ingredients such as
eggs, or fruits.
brEad ingrEdiEnTs
- Bread flour
Bread flour has a high level of gluten (it can also be called high-gluten flour that
contains high protein). It has good elasticity and can keep the size of the bread
from sinking after rising. The gluten content is higher than common flour so it can
be used for making bread with large size and better inner fiber. Bread flour is the
most important ingredient in bread making.
- Plain flour
Plain flour is made by mixing well-chosen soft and hard wheat and applicable for
making express bread or cakes.
- Whole wheat flour
Whole wheat flour is made by grinding whole wheat and contains wheat skin
and gluten. Whole wheat flour is heavier and more nutrient than common flour.
Bread made with whole wheat flour is usually small in size. Many recipes usually
combine whole wheat flour and bread flour to achieve the best results.
- Black wheat flour
Black wheat flour, also called “rough flour”, is a kind of high-fiber flour that is
similar to whole wheat flour. In order to obtain the large size after rising, it must be
used in combination with a high proportion of bread flour.
- Cake powder
Cake powder is made by grinding soft wheat or low protein wheat, which is
specially used for making cakes. Although different flours seem to be alike, yeast
performance or the absorbability of various flours differs largely due to growing
areas, growth reasons, grinding process and storage life. You may choose flour
with different trademarks to test, taste, compare, and select the one that
7. ingrEdiEnTs
8. brEad ingrEdiEnTs
