Introduction Of Bread Ingredients - Vox BM-1329 Instruction Manual

consideration of protecting the non-stick coating. The pan must be dried completely before installing.
Note: Insert the bread pan and turning it in clockwise until it fixed in correct position. If it cannot be
inserted, adjust the pan lightly to make it is on the correct position then press it down.
2. Kneading blade: If the kneading blade is difficult to remove from the bread, use the hook. Also wipe
the blade carefully with a cotton damp cloth. Both the bread pan and kneading blade are dishwash-
ing safe components.
3. Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive cleaner
for cleaning, as this would degrade the high polish of the surface. Never immerse the housing into
water for cleaning.
Note: It is suggested not disassembling the lid for cleaning.
4. Before the home bakery is packed for storage, ensure that it has completely cooled down, clean
and dry, and the lid is closed.

INTRODUCTION OF BREAD INGREDIENTS

1. Bread flour – Bread flour has high content of high gluten (so it can be also called high-gluten flour
which contains high protein), it has good elastic and can keep the size of the bread from collapsing
after rise. As the gluten content is higher than the common flour, so it can be used for making
bread with large size and better inner fiber. Bread flour is the most important ingredient of making
bread.
2. Plain flour – Flour that contains no baking powder, it is applicable for making express bread.
3. Whole-wheat flour – Whole-wheat flour is ground from grain. It contains wheat skin and gluten.
Whole-wheat flour is heavier and more nutrient than common flour. The bread made by whole-
wheat flour is usually small in size. So many recipes usually combine the whole -wheat flour or
bread flour to achieve the best result.
4. Black wheat flour – Black wheat flour, also named as"rough 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 – A type of flour that contains baking powder, it is used for making cakes specially.
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 very important ingredient to increase sweet taste and color of bread. And it is also
considered as nourishment in the yeast bread. White sugar is largely used. Brown sugar, powder
sugar or cotton sugar may be called by special requirement.
8. Yeast – After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will
expand bread and make the inner fiber soften. However, yeast fast breeding needs carbohydrate in
sugar and flour as nourishment.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature, before
using, check the production date and storage life of your yeast. Store it back to the refrigerator as soon
as possible after each use. Usually the failure of bread rising is caused by the bad yeast.
The ways described below will check whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-500C) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt – Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast
from rising. 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 large in size, the egg
must be peeled and stirred evenly.
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