Panasonic SD-PT1001 Operating Instructions Manual page 14

Bread-making ingredients
Basic weight of each spoon (Supplied measuring spoon)
Granulated sugar
Milk powder
Salt
Instant Dry yeast
Natural yeast
(raw)
Natural yeast
Approx. 12.5 g
(fermented)
In case of changes of recipe and type of ingredients
Adjust according to personal preference based on the following quantities.
Ingredients To increase
May be increased
Butter
(except for brioche)
Granulated May be increased
sugar
May be increased
Milk powder
Salt
In case of adding eggs or milk
Reduce the water in the same quantity of eggs or milk.
Egg (1 at most)
Milk (half of water amount at most)
EN14
Tablespoon Teaspoon
Approx.12 g Approx. 4 g
Approx. 6 g Approx. 2 g
Approx. 5 g
Approx. 2.8 g
Approx. 10 g
To decrease
May be decreased
by 150%
by 50%
May be decreased
by 100% by 50%
May be exempted
by 100%
May be exempted
May be reduced
(
by 50% for rice
flour bread and
natural yeast
bread
Increasing the amount of sugar will darken the crust.
Decreasing the amount will lighten the crust and reduce
the height.
Bread will be less chewy without salt.
Enzymatic activity of natural yeast is strong, while salt
can control it. Enzymes will be over-activated without
salt. Thus, the bread cannot form properly with gluten
broken.
Margarine can be used to substitute butter, honey can
subsitute sugar and milk can subsitute milk powder.
(P. EN12)
Honey shall not exceed 25 g
)
One tablespoon of milk powder is equivalent to
70 g (Approx. 70 mL) milk.
Put egg and other ingredients into the cup
and then add water for measurement.
Do not use timer.
(Food may be contaminated in summer)
(Continued)