Panasonic SD-P103 Operating Instructions Manual page 53

Bread-making ingredients
In additions to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and dosages may vary depending on the kinds of breads)
Flour
(High-gluten flour, Low-gluten flour)
Mixed with water, the protein will be
combined to form glutens.
Flour screening is not necessary.
The swelling extentsion may vary due
to the different protein contents.
Use the ingredient which is produced
recently.
Keep in a cool and dry place.
Be sure to use a scale
to measure it in "weight".
For making bread
Generally, use high-gluten flour which has high protein
content (12% 15%). Non bread flour has an unobvious
swelling effect. It will result in harder bread.Furthermore,
swelling problem is more likely to occur by use of marke
self-raising flour.
＊Please check the list of ingredients on the flour
package in advance.
Fats and oils
(Butter, unsalted butter, margarine
and shortening)
It makes the bread texture fine, soft and
moist.
Applicable to solid form, unnecessary to be softened.
＊ Unsalted butter is recommended.
Dairy products
(Milk powder, milk)
mprove bread taste, smell and crust
I
conditions.
Prevent hardening of bread.
Please reduce the same quantity of
water if milk is used.
Please use skim milk powder or
whole milk powder with natural
nutritional content.
Salt
Egg
For making bread
＊For recipes of high sugar content (8 sugar or above/
100 flours), please use Angel dry yeasts for bread making.
Non bread dry yeasts has an unobvious swelling effect.
MILK
Milk
powders
It will result in harder bread.
Dry yeast
I
delicious bread, it is better to
use dry yeast that don't require
advance fermentation.
＊Do not use fresh yeast and
It can make the bread chewier while
adjusting the tastes.
It can also avoid bacterial propagation.
Improve bread taste, smell and crust
conditions.
It can also improve the elasticity of the bread.
Bread yeast
Sugar is used as the source of nutrition
to create carbon dioxide that makes the
dough rises.
Bread textures
The yeast is alive.
Different degrees of freshness of the
yeast will vary the expanding condition
while the dough is swelling or fermenting.
Therefore, please use yeast within the
expiration date and be sure to seal it
well and keep it in a refrigerator.
If yeast powder get wet, its ability of
fast fermentation will be reduced.
Angel dry yeasts are recommended. (vacuum package)
n order to make a soft and
baking powder .
The dough rise with the
carbon dioxides trapped
inside.
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