Alpina EBM-2003 Manual De Instrucciones página 7

10. Baking powder
Baking powder is mainly used to yeast fast breads and cakes
which do not need yeasting time owing to its making use of
principles of chemistry to soften food.
11. Soda
Just like the baking powder.
12. Sugar
Use white sugar, brown sugar or honey. Do not use unrefined
sugar or lumps. Sugar acts as food for the yeasts, gives the
bread its good taste and improve browning of the crust. Artificial
sweeteners cannot be substituted for sugar as the yeast will not
react with them.
13. Eggs
Eggs make the dough richer, improve the color of the bread and
encourage the development of the soft, white part. If you use eggs,
reduce the quantity of liquid you use proportionally.
14. Water
Water rehydrates and activates the yeast. It also hydrates the
starch in the flour and helps the soft, white part to form. Water can
be totally or partially replaced with milk or other liquids. Use liquids
at room temperature.
15. Weighing in bread-making
One important step in bread-making ingredients is the weighing of
ingredients with the specified measuring cup and spoon which will
even influence the effect of the breads.
(1) weighing of liquid ingredients
Water, milk and milk powder liquor should be measured by specific
cup and you should look the scale marks on the cup horizontally to
read.
Measuring cup should be cleaned carefully to make sure of no other
powder left when measuring oil or adding ingredients.
(2) measuring of dried powder
The dried powder measured by measuring cup or spoon should in
the natural and loosen state and the mouth of the measuring cup
should be stroked off to make sure of precise measurement.
(3) the order of ingredients
Generally speaking, the order should be: liquid, egg plus salt, milk
powder. The flour shouldn't completely touched by liquid and then