Zelmer bm1400, Руководство пользователя

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Solutions to the above problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the
ingredients have been added.
c) Use another liquid or leave it to cool at room temperature.
The ingredients must added the order specified in the
relevant recipe. Make a small ditch in the middle of the
flour and put crumbled or dry yeast inside. Do not allow
the yeast to come into direct contact with the liquid.
d) Use only fresh and properly stored ingredients.
e) Reduce the total amount of the ingredients, do not use
more flour than specified in the recipe. Reduce all the
ingredients by ⅓ .
f) Reduce the amount of liquid. Reduce the amount of
liquid, if ingredients containing water are used.
g) In case of very humid weather add 1-2 tablespoons of
water less.
h) In case of warm weather do not use the timing function.
Use cool liquids.
i) Take the bread out of the tin immediately after baking
and leave to rest for at least 15 minutes before cutting.
j) Reduce the amount of yeast or all ingredients by ¼.
Remarks on recipes
1. Ingredients
●
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.
●
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.
●
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.
●
Margarine, butter and milk have an influence on the
flavor of the bread.
●
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.
●
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.
●
If you wish to add cereals grains, leave them to soak
overnight. Reduce the quantity of flour and liquid (up to
1/5 less).
●
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 15 g 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.
●
If leaven powder with a different concentration is used
(100 g packet for 1 kg of flour) the quantity of flour must
be reduced by 80g for 1 kg of flour.
●
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.
●
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.
●
Use the BASIC or WHOLE WHEAT program when
baking leavened bread.
●
You can replace leaven with baking ferment. The only
difference is in the taste. You can use the ferment in the
bread baking machine.
●
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 500 g of flour and increase the
amount of liquid by ½ tablespoon.
●
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.
●
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.
●
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:
●
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.
●
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
ZBM1400-001_v01