Maxwell MW-3751 W Instruction Manual page 22

ENGLISH
Eggs
Eggs improve the structure and volume of the pastry, give additional flavor. Eggs should be whipped carefully
before adding to the dough.
Animal and vegetable fats
Animal and vegetable fats make the pastry softer and increase its storage life. Cut butter into small cubes or
let it melt a little before adding it.
Baking powder and soda
Soda and baking powder (leaven) shorten the time necessary for dough rising. Use leaven or soda when
baking in «EXTRA FAST MODE». It is necessary to mix soda with citric acid and a little flour beforehand (5 g of
baking soda, 3 g of citric acid and 12 g of flour). This amount of the powder (20 g) is rated for 500 g of flour.
Do not use vinegar for soda slaking, it will make the crumb less homogeneous and damper. Baking powder
(leaven)
is just to be poured into the form following recipe instructions.
Water
Water temperature plays the crucial role in bread making process. The optimal water temperature is 20-25°С,
for EXTRA FAST MODE – 45-50°С. You may as well use milk instead of water or enrich bread flavor by using
some natural juice.
Dairy foods
Diary foods improve the nutrition value and flavor of the bread. The crumb becomes more beautiful and
savoury. Use fresh diary foods or powdered milk.
Fruit and berries
Use only fresh and quality fruit and berries for jam making.
DOSAGE
The secret of good bread lies not only in the quality of ingredients but also in precise abidance to their
proportions.
– Use kitchen scales or measuring cup (8) and spoon (9), included.
– Fill the measuring cup (8) with liquid to the appropriate mark. Check dosage, placing the cup on a flat
surface.
– Clean the cup carefully before measuring another type of liquid.
– Flour should be screened, and the heap should be removed with a smooth knife.
– Do not compact dry ingredients when putting them into the measuring cup (8).
– It is important to screen the flour before measuring in order to saturate it with air, this provides the best
baking quality.
The dough rises too quickly
The bread won't rise
Intensive dough rising,
dough gets out of the baking
form
mw-3751.indd 22
Excessive quantity of yeast, flour or insufficient quantity of salt
Not enough yeast
Old or inactive yeast
High temperature of the liquids used
Yeast came in contact with liquid ingredients or salt before kneading
Wrong selection of flour sort, or flour is of poor quality
Not enough sugar
Soft water leads to more active yeast growth
Excessive quantity of yeast or flour
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