Dunelm DUN30735021 Handbuch - Seite 11
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Seite druckenINTRODUCTION OF BREAD INGREDIENTS
1. Bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten
flour which contains high protein), it has good elastic and can keep the size of the
bread fromsunken after rising. As the gluten content is higher than the common
flour so it can be used for making bread with large size and better inner fiber.
Bread flour is the most important ingredients of making bread.
2. Plain flour
Plain flour is made by mixing well-chosen soft and hard wheat and applicable for
making express bread or cakes.
3. Whole wheat flour
Whole wheat flour is made by grinding whole wheat, it contains wheat skin and
gluten whole wheat flour is heavier and more nutrient than common flour. The
bread made by whole wheat flour is usually small in size. So many recipes usually
combine the whole wheat flour and bread flour to achieve best results.
4. Black wheat flour
Black wheat flour, also named by"rough flour", is a kind of high fiber flour that is
similar to whole wheat flour. To obtain the large size after rising it must be used in
combination with high proportion of bread flour.
5. Cake powder
Cake powder is made by grinding soft wheat or low protein wheat, which is
specially used for making cakes. Different flour seems to be alike, Actually yeast
performance or absorbability of various flour differs largely for growing areas ,
growth reasons , grinding process and storage life. You may choose flour with
different trademark to test, taste and compare in local market, and select the
one which could produce the best result according to your own experiences
1. Put bread slice into the bread slot which can be inserted two slices at most
and taste.
every time. Only the regular slice can be placed into the bread slot. The
6. Corn flour and oatmeal flour
irregular bread can only be toasted on the toast rack.
Corn flour and oat flour are made by grinding corn and oatmeal respectively,
NOTE: Make sure the crumb tray is completely positioned in place before
they both are the additive ingredients of making rough bread, which are used
using.
for enhancing the flavor and texture.
2. Plug the power cord into the outlet.
7. Sugar
3. Set color control slide key to your desired color. There is 7-position level, the
Sugar is very important ingredient to add sweet taste and color of bread. While
it helps to yeast bread as nourishment. white sugar is largely used. Brown sugar,
lowest "1" is for light and the highest "7" is for dark. The bread slice can be
powder sugar or cotton sugar may be called by special requirements.
toasted to golden color at the middle position.
8. Yeast
NOTE:
Yeast passes doughy yeasting process, then produces carbon dioxide, making
1). Toasting color for one slice is darker than that for two bread slices at the
bread expand and inner fibre soft. However, yeast fast breeding needs
same level.
carbohydrate in sugar and flour as nourishment.
2). If toasting continuously, toasting color for the latter bread is darker than
1tsp. active dry yeast =3/4 tsp.instant yeast
that for the anterior bread at the same level.
1.5tsp. active dry yeast =1 tsp. instant yeast
4. Lower carriage handle down vertically until it is latched in place, the indica-
2tsp. active dry yeast =1.5 tsp. instant yeast
tor of Cancel will be illuminated, and the appliance will begin toasting at
Yeast must be stored in refrigerator as it will be killed at high temperature, before
using check the date and storage life of your yeast. Store it back to the
once.
refrigerator as soon as possible after each use. Usually the failure of bread rising is
NOTE: The carriage handle can only be latched when the appliance is
caused by the dead yeast. The ways described below will check whether your
plugged in.
yeast is fresh and active or not.
5. Once the bread has been toasted to the preset color, the carriage handle
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