PRIXTON LA PETITE BAKERY Manual página 27

3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made with all or part
whole-wheat flour wills higher fiber and nutritional content. Whole-Wheat flour is heavier and, as
a result, loaves may be smaller in size and have a heavier texture.
It contains wheat skin and gluten. Many recipes usually combine with Whole -Wheat flour or
Bread Flour to achieve the best result.
4. Black Wheat Flour
Black Wheat Flour also named as "Rye Flour", it is a kind of high fiber flour, and it is similar with
whole-wheat flour. To obtain the large size after rising, it must be used in combination with high
proportion of bread flour.
5. Self-rising flour
Flour that contains baking powder, use especially for making cakes. Do not use self-rising flour in
combination with yeast.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive
ingredients of making rough bread, which are used for enhancing the flavor and texture.
7. Sugar
Sugar is "food" for yeast and also increases the sweet taste and color of bread. It is a very import-
ant element of making the bread rise. White sugar is normally used; however, brown sugar,
powdered sugar, or cotton sugar may also be called for in some recipes.
8. Yeast
Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs
carbohydrates found in sugar and flour as nourishment. Yeast used in bread maker recipes will
be sold under several different names: Bread machine yeast (preferred) active-dry yeast, and
instant yeast.
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand
bread and make the inner fiber soften.
1 tbsp dry yeast =3 tsp dry yeast
1 tbsp dry yeast =15ml yeast
1 tsp dry yeast =5ml
Before using, check the expiration date and storage time of yeast. Return to refrigerator immedi-
ately after each use, the fungus will be killed at high temperature usually the failure of bread
rising is caused by the bad yeast.
TIP: To check whether your yeast is fresh and active:
(1) Pour 1 cup (237ml) warm water (45-500C) into a measuring cup.
(2) Add 1 teaTsp (5ml) white sugar into the cup and stir, then 1 tableTsp (15ml) yeast over the
water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) Fresh, active yeast will begin to bubble or"grow" .If it does not, the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity.
Never use too much salt in a recipe. But bread would be larger if without salt.
10. Egg
Eggs can improve bread texture, make the bread more nourish and larger in size,. The egg must
be whisked in with the other liquid ingredients.
11. Grease, Butter and Vegetable Oil
Grease can make bread soften and delay storage life. Butter should be melted or chopped to
small pieces before adding to liquid.
12. Baking Powder
Baking powder is used for rising the Ultra Fast bread and cake. As it does not need rise time, and
it can produce the air, the air will form bubble to soften the texture of bread utilizing chemical
principle.
13. Baking Soda
It is similar with baking powder. It can also used in combination with baking powder.
14. Water and Other Liquids (always add first)
Water is essential ingredient for making bread. Generally speaking, water should be in room
temperature between 20ºC and 25ºC. Some recipes may call for milk, or other liquids purpose of
enhancing bread flavor. Never use dairy with the Delay Timer option.
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