Главная > Инструкция к Хлебопечке Binatone BM-1008 > HELPFUL HINTS AND TIPS

Binatone BM-1008: HELPFUL HINTS AND TIPS

HELPFUL HINTS AND TIPS: Binatone BM-1008

Note: If the dough-kneading blade (7) cannot be easily

removed from the mounting shaft (8), fill the bread

pan (6) with warm water (up to 50°C) and allow it

to soak for 30 minutes. After that, remove the blade,

wash it and wipe it with a soft cloth.

5. Be sure that the machine has completely cooled and that it has

been washed and dried before storing.

HELPFUL HINTS AND TIPS

The ingredients characteristics given below will

help you to make real good and flavoured bread.

Bread Ingredients

1. Bread Flour

Bread flour must have high gluten content because it has a

highly elastic structure and helps to maintain the size and shape of

the dough after it has risen. Gluten-containing flour allows you to

make bigger bread having a better internal structure compared

with ordinary flour.

2. Ordinary Flour

Ordinary flour is made from soft and hard wheat. It is used for

quick preparation of buns and cakes.

3. Whole Wheat Flour

Whole wheat flour is made from milled wheat and contains

wheat husk and gluten. It is heavier and it has a greater nutritional

value than ordinary flour. The bread made from whole wheat

flour is usually smaller than that made from ordinary flour. To

achieve ideal bread flavour, many recipes recommend that whole

wheat flour and bread flour should be combined.

4. Dark Wheat Flour

Dark wheat (coarse) flour is a kind of flour which has a high

content of fibers and is similar to whole wheat flour. To make

bigger bread, it is better to use a mixture of dark wheat flour and

bread flour when preparing the dough.

5. Cake Flour

Cake flour is made from soft wheat flour or from wheat flour

that has low protein content.

6. Corn Flour or Oat Flour

Corn flour and oat flour are produced as a result of the milling

of respective grains. These flours are added when coarse bread is

made as they enhance the flavour and improve the texture of the

bread.

Different kinds of flour are similar. Actually, it is the yeast fer-

mentation process (or the absorbing capabilities of different kinds

of flour) that influences the dough kneading and fermentation

process, as well as the bread storage time. You may try different

kinds of flour in order to compare them and to select the kind that

suits you.

10

7. Sugar

Sugar is a very important ingredient that adds sweetness and

flavour to the bread. Usually, white sugar is used. Dark sugar, pow-

dered sugar and icing sugar are added to taste.

8. Yeast

1 tablespoon of dry yeast = ¾ tablespoon of instant yeast

5 tablespoon of dry yeast = 3 ¾ tablespoon of instant yeast

ENGLISH

2 tablespoon of dry yeast = 1.5 tablespoon of instant yeast

Yeast must be stored in the refrigerator because it may spoil if

exposed to a high temperature. Check the yeast life before using. Usu-

ally, problems occurring at the rising stage result from the fact that the

yeast is spoiled. The method described below will help you to check

whether the yeast is usable.

a) Pour ½ cup of warm water (45-50°C) into the measuring cup.

b) Put 1 teaspoon of white sugar into the cup and stir. Then, add 2

teaspoons of yeast to the water.

c) Leave the measuring cup in a warm place for 10 minutes. Do not

stir the water.

d) If foam does not rise to the edges of the cup, the yeast is dead.

9. Salt

Salt improves the flavour and crust color of the bread. However,

salt may delay the dough fermentation process. Never use too much

salt. If do not want to use salt, do not use it. The bread will be bigger

without salt.

10. Eggs

Eggs improve the texture of the bread, increase its nutritional value

and size, and add special flavour.

11. Fat, Butter and Vegetable Oil

Fat makes the bread softer and extends its storage time. Butter

from the refrigerator should be melted or cut into small bits before the

use, so as to facilitate mixing with other ingredients.

12. Baking Powder

Baking powder is mainly used for making the dough rise during

quick preparation. Baking powder induces a chemical gas-release

process which does not require a long time, releases gas bubbles and

makes the bread texture softer.

13. Soda

The principle is the same as the one described above. Soda can

be used in combination with baking powder.

14. Water

Water is the main ingredient for making bread. Water heated to

20-25ºC suits best for baking purposes. Water can be replaced by

fresh milk or a mixture of water and 2% dry milk, which will improve

the flavour and crust color of the bread.

Recipes

The amount of ingredients in each recipe has been calculated

to make a loaf weighing 450 grams.

11

Egg bread

Components

Milk ½ cup

Eggs large 1

Oil or margarine 1 table-spoon

Salt 1 tea-spoon

Bread Flour 2 cup

Sugar 1½ table-spoon

Dry yeast

2

/

3

tea-spoon

Recommended program: «Basic»

Basic white bread

Components

Warm water ¾ cup

Salt ½ tea-spoon

Sugar 1½ table-spoon

Olive oil or vegetable oil 1½ table-spoon

Bread flour or universal flour 2 cup

Instant yeast 1 tea-spoon

Recommended program: «Basic»

White bread

Components

Water

2

/

3

cup

Oil 2 table-spoon

Sugar 1½ table-spoon

Salt 1 tea-spoon

Bread flour 2 cup

Dry yeast ¾ tea-spoon

Recommended program: «Basic»

Whole wheat bread

Components

Warm water ¾ cup

Salt 1 tea-spoon

Sugar ¾ table spoon

Olive oil or vegetable oil 2 table spoon

Whole wheat flour 1 cup

Bread flour 1 cup

Dry yeast 1 tea-spoon

Recommended program: «Whole wheat»

Corn bread

Components

Milk

2

/

3

cup

Large eggs 2

Oil or margarine 1 table-spoon

Salt ½ tea-spoon

Universal flour 1 cup

Corn flour ½cup

Sugar 1 ½ table-spoon

Baking powder 2 tea-spoon

Recommended program: «Quick»

12

Оглавление

Топ 10 инструкций

Другие инструкции

Acme MW11 Acme MW11 Acme WS02 Acme WS02 Binatone CJ-200 Binatone CJ-200 Binatone EEJ-1555 B-QUICK Binatone EEJ-1555 B-QUICK