Team kalorik TKG BBA 1 Manual Del Usuario página 28

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Adjustment
Reduce yeast: For each tsp
in the recipe, decrease by
Reduce sugar: For each tbs
in the recipe, decrease by
Increase liquid: For each cup
in the recipe, add
Ingredients
One of the most important factors involved when making bread is the quality and freshness of
the ingredients. Moreover, it is absolutely necessary to follow the amounts prescribed
accurately.
Water
It is recommended to use lukewarm drinking water. This gives the best results.
All-purpose flour
All-purpose flour is a blend of refined hard and soft wheat flours especially suited for making
breads and cakes. While this type of flour may give acceptable results from your bread maker,
we recommend using bread flour.
Bread flour
Bread flour is high gluten/protein flour that has been treated with conditioners that give dough
a greater tolerance during kneading. Bread flour typically has a higher gluten concentration
than all-purpose flour, however, depending on different milling practices this may vary. Bread
flour is recommended for use with this bread maker, but all-purpose flour will give acceptable
results.
Whole-wheat flour
Whole-wheat flour is milled from the entire wheat kernel, which contains the bran and germ
and makes it heavier and richer in nutrients than all-purpose flour. Bread made with this flour is
usually smaller and heavier than white loaves. To overcome this, whole-wheat flour is usually
mixed with all-purpose flour, bread flour or gluten to produce taller, light-textured bread.
Rye flour
Rye flour is a high fibre flour similar to whole-wheat flour. Rye flour must always be mixed with a
high proportion of all-purpose flour, bread flour or gluten, as it does not contain enough gluten
to develop the structure for a tall, even-grained loaf.
Gluten
Gluten is the protein in the wheat that makes the dough elastic. Gluten is usually available at
most health food and bulk stores and is sometimes used in small portions with dense, low gluten
flours such as a whole-wheat to increase volume and lighten texture.
Cake flour
Cake flour is low gluten/protein flour and is specially designed for use in cake recipes. It is not
recommended for bread recipes.
Self-rising flour
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
ALTITUDE
3,000 ft 5,000 ft
1/8 tsp 1/8 – 1/4 tsp
0-1 tsp 0-2 tsp
1 -2 tbs 2-4 tbs
28
Assembly page 28/132
7,000 ft
+ 1/4 tsp
1- 2 tsp
3-4 tbs
TKG BBA 1 – 071212