AERA CBM-500 Manuel d'utilisation - Page 8

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1. Menu/Program Selection

ADDING INGREDIENTS TO THE BAKING

BREAD / MEASURING THE INGREDIENTS

Cornflour and oatmeal

Cornflour and oatmeal consist of ground maize

and oats. They are used as an addition to

chunky bread types in order to improve the

taste and consistency.

Sugar

Sugar is an important addition to sweeten and

give colour to bread. It supplies nourishment

for the yeast. It is essential that white sugar is

used. Brown sugar, icing sugar and candyfloss

can also be used for certain recipes.

Yeast

Yeast produces fermentation materials. This

fermentation process creates carbon dioxide,

which makes the bread rise and gives it a

fluffy structure. A nutrient solution from sugar

and flour is needed to prove the yeast dough

quickly.

1 Tsp dry yeast = 3/4 tsp instant yeast

2 Tsp dry yeast = 1.5 tsp instant yeast

5 Tsp dry yeast = 33/4 1 tsp instant yeast

Yeast should be stored in a cool place, as

it dies off in high temperatures. Check the

expiry date before use. Place the remains in

the refrigerator after use. When bread doesnʼt

rise, this is mainly due to expired or died off

yeast stocks.

You can test whether the yeast is fresh or

whether it has already died off by using the

test below.

(1) Pour 1/2 a cup of warm water (45-60°C)

into a measuring jug.

(2) Add 1 tsp of white sugar and stir. Then

sprinkle 2 tsp of yeast over the water.

(3) Place the measuring jug in a warm place

for approx. 10 mins. Do not disturb the

water.

(4) The dough blows up to the measurement

mark "1 cup". If not, the yeast has died

off.

Salt

Salt gives the bread taste and gives the crust

colour. Salt can, however, affect the proving of

the yeast. Therefore, never use too much salt in

the dough. Those who do not like salt can also

leave it out. Unsalted bread rises better.

10. Eggs

Eggs give the bread a better consistency, more

nutritional value and volume as well as the

typical eggy taste. Eggs are used without their

shells and are evenly whisked.

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11. Fat, butter, vegetable oil

Bread is softer and lasts longer through the use

of fat. Warm butter if it has been stored in the

refrigerator or cut it into small pieces, so that

you can beat it smooth.

12. Baking powder

Baking powder is used predominantly for

extra fast bread baking and for cakes. Baking

powder doesnʼt need any proving time and

does not produce gases and it works according

to chemical principles: bubbles are made or

the consistency loosens.

13. Bicarbonate

Bicarbonate works like baking powder and can

also be used together with baking powder.

14. Water and other liquids

Water is an essential ingredient when baking

bread. Water at a temperature of between

20-25 °C is especially suitable. A temperature

of between 45-50 °C is necessary, however,

during extra-fast bread baking in order to

accelerate the proving. Water can be replaced

by fresh milk or a water mix with 2% milk

powder. The taste and the colour of the crust

are affected by this. In some recipes you will

find variants with juices (e.g. apple, orange,

lemon juice, etc.), which improve the flavour.

MEASURING THE INGREDIENTS

The success of bread baking often depends on the

exact use of ingredient quantities.

We recommend, therefore, that you use a

measuring jug and measuring spoon.

1. Measuring liquid ingredients

Water, fresh milk or dissolved milk powder can

be measured with a measuring jug.

The fill level is read from the side of the

standing measuring jug.

Always measure ingredients individually and

clean the measuring jug well afterwards.

2. Measuring dry powder

Loosen the dry powder and do not keep it

pressed. For an exact measurement, carefully

smooth the top of the cup so that it is flat.

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