Other Ingredients Used For Flavoured Loaves - Panasonic Bread Bakery SD-250 Operating Instructions And Recipes

Other Ingredients Used for Flavoured Loaves

Egg:
These are sometimes added to
nutritionally enrich the dough, they
also improve the keeping properties
and colour of the baked product.
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
dried fruits used should not exceed
1 cup) g100 g ( 3
75 g ( /
4
raisinsh.
When using fresh fruit, use only as directed in the
following recipes, as the water content of the fruit will
affect the loaf volume.
Bran:
Approx 60 ml (4 tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).
Wheatgerm:
Approx 60 ml (4 tbsp) can be added
to give a nuttier flavour.
Timer loaves
Do not use eggs and "fresh" ingredients i.e. fruit/vegetables on timer loaves, as these ingredients may stale
during the rest time, thus spoiling the loaf.
/ cup) for
4
Vitamin C (Bread Improver):
Vitamin C is a "bread improver"
i.e. it helps improve the volume of
the loaf. We recommend adding
1
/ ~ 1 tsp vitamin C powder to
2
certain loaves to improve the rise.
Nuts:
Nuts may be used, but chop them
finely. Use no more than 75 g (
The height of bread when nuts are
used, may be low because the
chopped nuts will cut the gluten
structure.
When adding nuts as well as dried fruit, their total
weight should not exceed 125 g (
to chop them finely as these interfere with mixing.
Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
-19-
1
/ cup).
4
1
/ cup). Remember
2