Important Recommendations - Maxwell MW-3755 W Instruction Manual

IMPORTANT RECOMMENDATIONS

Ingredients
Flour
The characteristics of flour are determined not
only by the sort but also by the conditions of
grain cultivation, processing method and stor-
age. Try to bake bread using flour of different
manufacturers and grades and find the one cor-
responding to your needs. The basic types of
bread flour are wheat and rye flour. Wheat flour
is more commonly used due to its nice palatabil-
ity properties and high nutrition value of pastry
made of wheat flour.
Bread flour
Bread (refined) flour made of inner part of grain
only, contains the maximal gluten quantity that
provides the crumb elasticity and prevents bread
dropping. Pastry made of bread flour is puffier.
Whole-grain flour (wholemeal)
Whole-grain (wholemeal) flour is obtained by
grinding whole wheat grains together with the
membrane. This sort of flour is distinguished for
its enhanced nutrition value. Whole-grain bread
is usually smaller in size. In order to improve the
consumer properties of bread whole-wheat flour
is often mixed with bread flour.
Corn and oatmeal flour
In order to improve the bread texture and addi-
tional flavor properties mix wheat or rye flour with
corn or oatmeal one.
Sugar
Sugar enriches the pastry in additional flavors
and gives bread golden color. Sugar is a nutri-
tional medium for yeast growth. Add to pastry not
only refined but brown sugar and sugar powder
as well.
Yeast
Yeast growth is accompanied by emission of
carbon dioxide, that contributes to the forma-
tion of porous crumb. Flour and sugar are a
nutritional medium for yeast growth. Add fresh
compressed yeast or fast-acting yeast powder.
Dissolve fresh compressed yeast in warm liquid
(water, milk, etc.), and add fast-acting yeast to
the flour (it does not require preliminary activa-
tion, i.e. adding water). Follow the recommen-
dations on the packing or observe the following
proportions:
IM MW-3755.indd 19
1 tea spoon of fast-acting yeast powder is equal
to 1.5 of tea spoon of fresh compressed yeast.
Store yeast in a refrigerator. Yeast is destructed
at high temperatures, and the dough rises
poorly.
Salt
Salt gives bread additional flavor and color,
but slows down the yeast growth. Do not use
excessive quantities of salt. Always use fine salt
(coarse one can damage the form's non-stick
coating).
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 powder
(20 g) is rated for 500 g of flour. Do not use vin-
egar for soda slaking, it will make the crumb less
homogeneous and more wet. Baking powder
(leaven) is just to be poured into the form follow-
ing 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, temperature
of milk should be about 45-50°С. You may as well
use milk instead of water or enrich bread flavor
by using some natural juice.
Dairy products
Dairy products improve the nutrition value and
flavor of the bread. The crumb becomes more
beautiful and savoury. Use fresh dairy products
or powdered milk.
Fruit and berries
Use only fresh and quality fruit and berries for
jam making.
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ENGLISH
05.08.2016 15:04:47