Morphy Richards MRBRD3, Инструкция по эксплуатации

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USING THE RIGHT INGREDIENTS
Flours, while visibly similar, can be very different by virtue of how they were
grown, milled and stored. You may find that you will have to experiment with
different brands of flour to help you make that perfect loaf. Storage is also
very important, as all flours should be kept in an airtight container.
All Purpose Flour/Plain Flour
All purpose flour is a blend of refined hard and soft wheat flours especially
suitable for making cake. This type of flour should be used for recipes in the
cake/quick bread section.
Strong White Flour/Bread Flour
Bread flour is a high gluten/protein flour that has been treated with
conditioners that give dough a greater suitability for kneading. Bread flour
typically has a higher gluten concentration than All purpose flour; however,
depending on different milling practices, this may vary. Strong plain flour or
bread flour are recommended for use with this Bread maker.
Wholewheat Flour/ Wholemeal Flour
Wholewheat flour/wholemeal flour is milled from the entire wheat kernel which
contains the bran and germ and makes it heavier and richer in nutrients than
white flour. Breads made with this flour are usually smaller and heavier than
white loaves.
To overcome this wholewheat flour/wholemeal flour can be mixed with Bread
flour or strong plain flour to produce a lighter textured bread.
Self-Raising Flour
Self-raising Flour contains unnecessary leavening ingredients that will interfere
with bread making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat
or rye grains separated from flour by sifting or bolting. They are often added
in small quantities to bread for nutritional enrichment, heartiness and flavour.
They are also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used primarily to
enhance flavour and texture.