Panasonic SD-PPG100 Operating Instructions Manual page 87

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 ˚C: almost the
temperature of icy water)
Rapid bread
Whole wheat bread
Danish bread
Other menus with temperature is above 25 ˚C
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
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.
Rice flour
Granulated
sugar
(include flour)
* About gluten
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.
Tips
Please note the following to avoid damaging the
fluorine coating of the bread pan and blade:
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.
French bread
Brioche For large crystalline particles such as raw sugars and
Pineapple bread 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
following order: flour
200 mg/L
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.
* Bread pan and kneading blade are consumptive parts.
Peeling off of coating is normal after prolonged usage.
Eating the peeled-off fluorine coating does not affect
health.
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.
other ingredients water.
EN13