Home Collection CKBM1248 Manual De Instrucciones página 10

FLOUR
Flours, while visibly similar, can be very different by virtue of how they were ground, milled, stored, etc. You may have to experiment with
different brands of flour to help you make the perfect loaf.
BREAD FLOUR
Bread flour has a higher protein/gluten concentration, making it more durable than all-purpose flour. Using bread flour with the Bread
Maker will produce loaves with better volume and structure.
ALL-PURPOSE FLOUR
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making sweet breads and cakes. Use all-purpose flour
for the QUICK and CAKE programs.
WHOLE WHEAT FLOUR
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients
than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole
wheat flour with bread flour or vital wheat gluten to produce a high, light-textured bread.
VITAL WHEAT GLUTEN
Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein
content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking
aisle in many markets. It is sometimes used in small portions with dense, low-gluten flours (such as whole wheat) to increase volume and
lighten texture.
FLOUR STORAGE
Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer as
the refrigerator tends to dry it out. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than
white flour and should always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature before placing in
the Bread Maker.
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