ARIETE Pane Express metal Manual Del Usuario página 21

EN
INGREDIENTS
FLOUR
The type of flour used is very important. You cannot use ordinary flour.
The most important element in the flour is the protein known as gluten, which is the natural agent
which gives the dough the ability to hold its shape and retain the carbon dioxide produced by the
yeast. The term WHITE FLOUR TYPE 0 means that it has a high gluten content. Buy flour with TYPE
0 or FOR BREAD (maritoba) written on the packaging.
OTHER BREAD FLOURS
These include type 0 wholemeal or «farmhouse» flour, wholemeal flour and whole wheat flours.
These provide an excellent source of dietary fibre but contain lower levels of gluten than white type 0.
This means that wholemeal loaves tend to be smaller and denser than white ones. In general terms,
if you replace half the wholemeal flour with white type 00 flour, you can prepare a product with the
taste of wholemeal bread but the texture of white bread.
YEAST
Yeast is a living organism which multiplies in the dough. Given moisture, food and warmth, the yeast
grows and releases carbon dioxide gas. This produces bubbles which remain trapped in the dough
and make it rise.
Of the several types of yeast available, we recommend the use of dry brewer's yeast. These are
usually sold in sachets and do not need to be previously dissolved in water.
You may also find «fast acting» yeast or «yeast for bread-making machines». These are stronger
and can raise the dough 50% faster than the others. Only use them for the QUICK programs. Avoid
yeasts in tubes or tubs, as these become less active once opened. Yeast in sachets is very sensitive
to moisture, so do not keep it for more than a day once opened.
THE LIQUID INGREDIENT
The liquid ingredient is normally water or milk or a mixture of both. Water makes a crisper crust. Milk
makes the crust softer and the texture more velvety.
There are differing opinions over what the temperature of the water should be. You can decide for
yourself as you become familiar with the appliance.
Water is another fundamental ingredient for bread. Normally, the temperature of the water should be
between 20°C and 25°C, but in the case of ultra fast bread the temperature must be between 45°C
and 50°C if the process has to be accelerated.
Fresh milk can be used instead of water, or water with 2% of powdered milk which favours the flavour
and improves the colour of the crust. Some recipes also mention fruit juice, such as orange, apple,
lemon and so on.
LOW FAT SPREADS
Do not use products with a low fat content. These products contain little fat, while the recipes need
a greater quantity.
Since they contain only 40% fat, they may not produce the desired results.
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