ARENDO 304943 Manual Del Usuario página 55

Flour without baking powder
Flour without baking powder is also known as white flour. It is suita-
ble for fast baking or for different biscuits.
Gluten flour
Gluten flour has high gluten and protein content. This type of flour
gives the dough a certain elasticity. It helps the dough to retain its
shape. The type of flour is particularly well suited for baking bread.
Dark wheat flour
Dark wheat flour is rich in fibre. It is comparable to whole wheat
flour. In order to maintain the shape after baking, it should be mixed
with other flours.
Self drying flour
This flour contains baking powder and is ideal for making cakes.
Corn or oatmeal flour
These types of flour are made from corn or oats. These are addi-
tional ingredients for making coarse bread such as rye bread and
also help in improving the taste and texture.
Sugar
Sugar is an important component and gives the sweet taste and
colour to the bread. White sugar is mostly used, but brown sugar or
powdered sugar can also be used.
Eggs
Eggs make the bread nutritious and more full. Remove the eggs
completely from the shell before mixing them evenly.
Baking soda
Baking soda is very similar to baking powder. Baking soda can be
used along with baking powder.
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