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Memory function
•
In the event of a power outage during baking, the process will continue automatically within
10 minutes after the power-up recovery, without touching the "START/STOP" button.
•
If the outage time exceeds 10 minutes, the memory cannot be kept and the bread maker must be
restarted.
•
If the dough has not reached the kneading phase when the power outage happens, just press the
"START/STOP" to continue the program from the beginning.
Main flours used in bread making
There are different types of flours available to make bread. Please consult flour manufacturers'
instructions for detailed information.
Note: Making gluten free bread is very different from the normal way of producing bread in the Bread
Maker. If you make gluten free bread as part of dietary therapy, it is advised to consult your doctor
beforehand. It is also important to avoid cross-contamination with flour that does contain gluten.
White flour:
Made by grinding wheat kernel, excluding bran and germ.
Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because
the gluten strands are cut by the edges of bran flakes and germ.
Rye flour:
Contains some proteins, but these do not produce as much gluten as wheat flour.
Makes dense, heavy bread with a flat or slightly sunken top crust.
Spelt flour:
It is in the wheat family but is a completely different species genetically.
Although it contains gluten, some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compared with spelt white flour bread.
We will recommend spelt white flour to be used more than the half of the entire flour.
There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum:
also it is called small spelt) which is not suitable for baking bread are sold as spelt. Please check the
instructions on the packaging before use.
Brown flour:
10-15% of wheat grain removed during milling.
Soft grain flour:
Strong white flour with wheat and rye grains added.
Provides extra fibre, texture, and flavour.
Do not use with 'Delay' function (grains can absorb water and swell up, spoiling texture of loaf).
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