Important Information About Ingredients - Silvercrest SBB 850 B2 Manual De Instrucciones

Important information about
ingredients
FLOUR
Most types of standard commercial flours, such as
wheat or rye flour (type 405 - 1150) are suitable.
The type designation of flour types may vary from
country to country. Using the "Gluten-free" baking
programme allows you to use gluten-free flours such
as cornflour, buckwheat or potato flour. You can
also use ready-to-use baking mixtures. Programmes
1 und 2 are suitable for the addition of small pro-
portions (10–20%) of grains or shredded grain.
With larger portions of wholemeal flour (70–95%)
use programme 3.
The following types of flour are used in the recipes.
Flour type
Type 405
Type 550
Type 997
Type 812
Type 1050
Type 1150
YEAST
The cooking process causes yeast to break down
the sugar and carbohydrates and generate carbon
dioxide, which causes the bread dough to rise.
Yeast is available in various forms: as dry yeast, as
fresh yeast and also as quick-fermenting yeast. We
recommend using dry yeast, as it produces the best
results.
If you are using fresh yeast instead of dry yeast,
follow the instructions on the packaging.
■ 38 │ GB │ MT
Description
Normal wheat flour
Strong wheat flour, for
fine-pored doughs
Normal rye flour
Wheat flour, for light
brown breads
Dark wheat flour, for
brown breads or savoury
pastries
Rye flour with high min-
eral content
Generally, 1 sachet of dry yeast corresponds to
about 21 g of fresh yeast and is suitable for about
500 g of flour. Always store your yeast in the re-
frigerator as it spoils in warm temperatures. Check
whether the expiry date has passed. After opening
the package, unused yeast should be carefully
wrapped and stored in the refrigerator.
NOTE
► The recipes in these operating instructions are
based on using dry yeast.
SUGAR
Sugar has an important influence on the browning
and taste of the bread. The recipes in these operat-
ing instructions are based on using granulated
sugar. Do not use icing sugar unless this is actually
specified. Sweeteners are not a suitable replace-
ment for sugar.
SALT
Salt is important for the taste and the degree of
browning. Salt also inhibits the fermentation of the
yeast. For this reason, do not exceed the quantities
given in the recipes.
For dietary reasons, salt can be omitted. If you do
this, the bread may rise more than usual.
LIQUIDS
Liquids such as milk, water, or milk powder dis-
solved in water can be used to make bread. Milk
enhances the flavour of the bread and softens the
crust, while pure water produces a crispier crust.
Some recipes specify the use of fruit juices that give
the bread a special flavour.
EGGS
Eggs give the bread a richer taste and give it a
softer structure. When following the baking recipes
in these operating instructions, use large eggs.
SBB 850 B2