Welbilt ABMY2K1 Instruction Manual page 19

Know Your
lngredients
14. SALT
Salt is necessary
to
balance the
flavor of
breads and cakes, as well as for the crust color that develops dur-
ing baking. Salt also
limits the growth of yeast.
Do not increase amount of salt shown in
the recipes.
For
dietary reasons, salt may be eliminated. However, the bread may overproof and rise higher than normal.
15. LIQUIDS
Liquids, such as milk
(1o/o,2o/o,
whole, and skim), water, or a combination of powdered milk and water,
can
be used when making bread. Milk
will
improve flavor, provide a velvety texture and soften the crust, while
water alone
will
produce a crispier crust. Some recipes call for juice (orange, apple, etc.)
to
be added as
a
flavor
enhancer.
16. EGGS
Eggs add richness and a velvety texture
to bread dough and cakes. Use large-size eggs
with these
recipes.
17. FATS: SHORTENING, BUTTER, AND OIL
Shortening, butter, and oil shorten or tenderize the texture of yeast breads. French bread gets its unique
crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer.
lf
butter
is
used directly
from the refrigerator, it should be
cut into small
pieces for
easier blending
during the kneading cycle.
18. BAKING POWDER
Baking powder is a leavening agent used in quick breads and cakes. This type
of leavening agent does not
require rising time before baking as the chemical reaction works when liquid ingredients are
added.
19. BAKING SODA
Baking soda is another leavening agent not
to
be confused
or substituted for baking powder. lt also
does
not require rising time before
baking as the chemical reaction
works during baking
process.
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