Zelmer 43z010-001, Руководство пользователя

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43Z010-001_v05
Remarks on recipes
1. Ingredients
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Since each ingredient plays a specific role for the
successful baking of the bread, the correct measuring is
just as important as the order in which the ingredients
are added.
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The most important ingredients such as the liquid
flour, salt, sugar and yeast (either dry or fresh yeast
can be used) influence the successful outcome of the
preparation of the dough and the bread. Always use the
right quantities in the right proportions.
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Use lukewarm ingredients if the dough needs to be
prepared immediately. If you wish to set the program
phase timing function, it is advisable to use cold
ingredients to avoid the yeast to start rising too soon.
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Margarine, butter and milk have an influence on the
flavor of the bread.
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Sugar can be reduced by 20% to make the crust lighter
and thinner without affecting the successful outcome of
the baking. You can replace sugar with honey if you want
the crust to be softer and lighter.
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Gluten which is produced in the flour during the kneading
provides the structure of the bread. The ideal flour
mixture is composed of 40% whole meal flour and 60%of
white flour.
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If you wish to add cereals grains, leave them to soak
overnight. Reduce the quantity of flour and liquid (up to
1/5 less).
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It is necessary to use leaven with rye flour. It contains
milk and acetobacteria thanks to which the bread is
lighter and it ferments thoroughly. You can make leaven
by yourself, however it is time consuming. Therefore,
concentrated leaven powder is used in the recipes
below. The powder is sold in 15g packets (for 1 kg of
flour). We recommend to follow the recipes below (½, ¾
or 1 packet). The bread will crumble if you add less
leaven than indicated in the recipe.
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If leaven powder with a different concentration is used
(100g packet for 1 kg of flour) the quantity of flour must
be reduced by 80g for 1 kg of flour.
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You can also use liquid leaven. Follow the doses
indicated on the package. Fill the measuring beaker with
the liquid leaven and top it up with other liquid ingredients
in the right doses as specified in the recipe.
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Wheat leaven is more often sold in the dry form.
It improves the workability of the dough, its freshness
and taste. It is also milder than rye leaven.
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Use the NORMAL or WHOLEWHEAT program when
baking leavened bread.
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You can replace leaven with baking ferment. The only
difference is in the taste. You can use the ferment in the
bread baking machine.
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You can add wheat bran to the dough if you want the
bread to be lighter and richer in roughage. Add one
tablespoon of bran for 500g of flour and increase the
amount of liquid by ½ tablespoon.
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Wheat gluten is a natural additive obtained from wheat
proteins. It makes the bread lighter, the bread also has
more volume. The bread falls more rarely and is easier to
digest. The effect can be easily appreciated when baking
whole meal and other bakery products made of home-
milled flour.
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Black malt used is some recipes is dark-roasted barley
malt. It is used to obtain a darker bread crust and soft
part (e.g. brown bread). You can also use rye malt, but it
is not as dark. Both products can be purchased in whole
food shops.
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Pure lecithin powder is a natural emulsifier which
improves the bread volume, makes the soft part softer
and lighter. The bread retains its freshness for longer.
2. Adjusting the amount of the ingredients
If the doses need to be increased or reduced, make sure
that the proportions of the original recipe are maintained.
To obtain a perfect result, follow the rules on adjusting the
amount of the ingredients below:
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Liquids / flour: the dough should be soft (but not too
soft) and easy to knead. The dough should not be
stringy. It should be possible to easily make a ball out
of the dough. This is not the case with heavy dough like
rye whole meal or cereal bread. Check the dough five
minutes after the first kneading phase. If it is too moist,
add some flour until it reaches the right consistency.
If the dough is too dry add a spoonful of water at a time
during the kneading process.
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Replacing liquids: When using ingredients containing
liquid (e.g. crud cheese, yoghurt, etc.) the amount of
liquid added should be reduced. When adding eggs,
beat them in the measuring beaker and fill the beaker
with the other required liquids to control the amount.
Dough prepared in a place located at a high altitude
(above 750 meters) will rise faster. You can reduce the
amount of yeast by ¼ to ½ teaspoon, to proportionally
reduce the rising of the dough. The same concerns
places with particularly soft water.
3. Adding and measuring the ingredients and
quantities
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Always add the liquid first. Add yeast at the end.
Do not allow the yeast to come into contact with liquid to
avoid fast rising of the yeast (especially when using the
timing function).
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Use the same measuring units while measuring the
ingredients , that is measure the ingredients with the
included measuring spoon or spoons used at home,
if the recipe requires measuring the ingredients in
tablespoons and teaspoons.
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Measure the ingredients given in grams correctly.
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For the milliliter indications you can use the supplied
measuring beaker which has a graduated scale from 30
to 300 ml.
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Adding fruits, nuts or cereals. You can add these
ingredients while using specified programs after you
hear a beep. If you add these ingredients too early, they
will be crushed during the kneading process.