APRICOT JAM
CHERRY BREAD
(bread weight ca. 700 g)
BREAD OF GLUTEN-FREE FLOUR
(bread weight approx. 900 g)
Ingredients
Fresh apricots,
washed
Cold water
Jellifying sugar
Grated rind and
juice
450 g
2 tablespoons
450 g
from ½ lemon
Ingredients:
Cherry juice
Milk
Honey
Butter
Cherry yoghurt
Cherries without
stones
Flour of 550 type
Dried yeast
Baking powder
Salt
Sugar
75 ml
20 ml
15 g
15 g
135 g
20 g
410 g
1 tsp
½ tbsp
½ tsp
1 tsp
Ingredients
Water or milk
Salt
Sugar
Flour type 500
Dry yeast
425 ml
1½ teaspoon
1½ teaspoon
Gluten-free flour
500 g
1 teaspoon
Program
marmelada
Program:
básico
or
dulce
Program:
básico
or
francés
The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery
book. While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one’s likings.
When to adjust recipes
PROBLEM
PROBABLE CAUSE
SOLUTION
(DESCRIPTION
BELOW)
The bread rises too fast.
- Too much yeast, too much flour, not enough salt.
a/b
The bread does not rise
at all or not enough.
- No or too little yeast.
a/b
- Old or stale yeast.
e
- Liquid too hot.
c
- The yeast has come into contact with the liquid.
d
- Wrong flour type or stale flour.
e
- Too much or not enough liquid.
a/b/g
- Not enough sugar.
a/b
The dough rises too
much and spills over the
baking tin.
- If the water is too soft the yeast ferments more.
f
- Too much milk affects the fermentation of the yeast.
c
The bread goes down in
the middle.
- The dough volume is larger than the tin and the bread goes down.
a/f
- The fermentation is too short or too fast due to the excessive temperature
of the water or the baking chamber or due to the excessive moistness.
c/h/i
- No salt or not enough sugar.
a/b
- Too much liquid.
h
Heavy, lumpy structure
of bread.
- Too much flour or not enough liquid.
a/b/g
- Not enough yeast or sugar.
a/b
- Too much fruit, whole meal flour or another ingredient.
b
- Old or stale flour.
e
