Ingredients - ALASKA BM 2600 User Manual

INGREDIENTS
4. Rye Flour, Whole Grain Flour
Rye flour is similar to whole-wheat flour. It is also called Graham Flour and has a high fibre
content. Rye flour must always be mixed with a large quantity of all-purpose flour, bread or
gluten flour, because the gluten content of rye flour is insufficient to form the structure for an
evenly risen , grainy loaf of bread.
5. Gluten Flour
Gluten flour is wheat flour, which was treated to remove most of the starch content. What
remains is a very high gluten content (gluten is wheat protein, which gives elasticity to bread
dough) . This flour is usually available at most health food stores . Occasionally, small portions
of it are used in combination with flour types with a low gluten content - e .g . wheat flour - to
increase volume and achieve a light structure.
6. Cake Flour
Cake flour consists of soft or low-protein types of wheat. It is used for cake recipes.
7. Self-Rising Flour
Self-rising flour contains unnecessary leavening ingredients, which influence the baking of
breads and cakes . The use of self rising flour is not recommended .
Important note regarding flour types
Even though they look similar, various flour types can vary significantly depending on origin,
the process used to grind or store them, etc . You will notice that you must gain experience
with several types of flour until you are able to bake perfect loaves of bread. The brochure at
hand contains a collection of recommendations for baking , which will be useful to you . It is also
important to store flour correctly. It should be stored in secure, airtight containers . Rye and
whole-wheat flour should be stored in the refrigerator or a cool location to prevent these types
of flour from becoming rancid.
8. Bran
Unprocessed bran and wheat germs are the coarse external parts of wheat or rye grains.
It
can
be separated from the flour by sieving it. Small quantities of bran and germ are often added
to bread to increase its nutritional value, to make it heavier and give it flavour. It is also used to
increase bread texture.
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INGREDIENTS
9 . Corn a n d O at flo ur
Corn and oat flour is made by grinding coarse kernels of yellow or white corn or pre-treated oat
grains. They are often used to improve flavour and lighten the texture.
10 . Split Wh e at
Split wheat is very coarse. This type of wheat consists of wheat grains cut into fragments. It
gives a nutty flavour and crunchy texture to whole grain breads.
11 . Se ven-Gra in M ix
Seven-grain mixes are a mix of split wheat, bran, rye, corn kernels, flax seeds and hulled millet.
12 .Sugar Sugar is important for the colour and flavour of bread . Sugar is food for yeast and
supports the fermenting process. The recipes listed in the above manual are based on the
use of crystallized sugar. Do not use powdered sugar or brown sugar unless this is specifically
recommended . Artificial sweeteners cannot be used as a sugar substitute as the yeast will not
be properly activated .
13. Salt
Salt is a balancing element for the flavour of breads and cakes as well as the colour of the
crust , which is formed during baking. Salt also limits the rising ability of yeast. The quantity
of salt listed in recipes should therefore not be increased . For diet reasons, salt can even be
omitted . However, it is possible for the bread to rise higher than normal if salt is omitted .
14. Yeast - Activ e Dry Yeast
Yeast produces gas (carbon dioxide) during the fermenting process, which lightens the bread
dough . Yeast must be able to feed itself with sugar and carbohydrates of the flour in order to
produce this gas . All recipes calling for the use of yeast require active, grainy yeast . Basically,
there are three different types of yeast: fresh yeast, dry yeast and instant yeast. We recommend
using traditional dry yeast. Instant yeast may be used in small amounts (note: all recipes listed
in this manual are based on the use of dry yeast. The use of fresh or pressed baking yeast
is not recommended, since it achieves weaker results). Yeast must always be stored in the
refrigerator so that it remains fresh . High temperatures kill yeast organisms. Please be sure to
use only fresh yeast. Check the expiration date . Opened yeas t packages or cans containing
leftover yeast to be used at a later time should be closed immediately after opening, kep t air
tight and placed in the refrigerator.
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