Panasonic SD-PT1000 Operating Instructions Manual page 95

Sugar
Granulated sugar, brown
sugar and honey
Sugar is the nutrition for bread yeast which
can speed up the fermentation. It can also
improve taste, smell and the crust of bread.
Big sugar particles should be pulverized.
Do not use rock sugar and other crystal sugar.
Increase the amount of sugar to darken
the crust; decrease the amount to lighten
the crust.
Do not use low-calorie sugar substitute.
Baking powder
For making scones and cakes.
＊ Even adding it into bread and soft bread would not
make it swell.
Water
Gluten is produced by adding water in flour.
Cold water is used for the following
recipes (about 5
temperature of icy water)
·Rapid bread
·Whole wheat bread ·Brioche
·Pineapple bread
·Other menus with temperature is above 25
Alkaline water is not applicable.
Be sure to weigh it on a scale.
For making bread
The water of which the hardness is within 50~200 mg/L
should be the most appropriate in this case.
＊ The hardness of the water is calculated from its
calcium and magnesium content. Water of moderate
hardness can improve the dough elasticity and the
bread swelling effect. If the water is too hard, the
bread will be harder.
Distilled water is not applicable for bread swelling.
Granulated
sugar
＊About gluten
Tips
Please note the following to avoid damaging the
fluorine coating of the bread pan and blade:
: almost the
·French bread
＊ Bread pan and kneading blade are consumptive
Rice flour
(include flour)
Rice flour does not contain the proteins
necessary for dough swelling. Therefore,
it is impossible to make breads if only rice
flour is added.
＊ As rice flour bread contains wheat
(gluten), it is not recommended for
people who are allergic to wheat.
＊ Be sure to pay attention to the
ingredients cleaning methods,
and maintenance. Use after
consulting your doctor.
The substances resulted from combinations of protein in
flour and water. Bread-making yeast generates carbon
dioxide to inspire the extention of the dough, hence finally
generates the textures of the bread.
Adding hard ingredients may cause the fluorine coating
to peel off.
Before adding dried fruits and nuts, please cut them
into small pieces less than 5 mm.
For large crystalline particles such as raw sugars and
sea salts, melt them in room temperature water before
use. Deduct the solution amount from the original
water amount for making bread.
Insufficient water may lead to dough hardening, thus
damaging the coating during dough kneading.
Be sure to put ingredients into the bread pan in the
> other ingredients
following order: flour
Do not use hard items such as knives, forks and
chopsticks to take out the bread.
Always check whether the blade is attached in the
bread (at the bottom) before cutting the bread to
avoid damaging the blade.
Do not clean the bread pan or blade with metal
brush, scourer, nylon face of a sponge or sponges
wrapped in nylon net. Please wipe with a soft sponge.
parts. Peeling off of coating is normal after prolonged
usage. Eating the peeled-off fluorine coating does not
affect health.
> water.
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