Breville BEM410 Instruction Booklet page 27

THE vITAL INGREdIENTS
Water from the tap is used in all bread
recipes. If using water in cold climates or
from the refrigerator, allow water to come to
room temperature. Extremes of hot or cold
water will prevent the yeast activating.
Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavour and softness to the crumb and are
usually used in sweeter types of bread.
Other ingredients such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during the
kneading and before the dough rises for the
first time.
For more information about bread mixes
please contact the relevant number listed
below. Or refer to contact details on the
packaging of the bread.
defiance
Kitchen Collection
Lowan Wholefoods
Elfin (New Zealand only) 0800 110 800
Lighthouse
For more information about bread flour
please contact the relevant telephone
number listed below or refer to contact
details on the package.
defiance Baker's Flour
Elfin/Champion High Grade
Plain Flour
(New Zealand only)
Lighthouse
For more information about gluten flour and
bread improver please contact:
Lowan Wholefoods
FOR CAKE ANd PASTRy MAKING
Flour, such as plain, self raising and
wholemeal, used for cake and pastry making
should be lower in protein (gluten) than
flour used for bread making.
Plain flour has a lower protein (gluten)
content and gives baked products, such
as cakes, muffins, pastries, scones and
pancakes, a softer texture.
Self–raising flour is a blend of plain flour
and raising agents such as baking powder.
Self raising flour can be used in recipes to
replace plain flour and baking powder. To
make 1 cup self-raising flour sift together
1 cup (150g) plain flour and 2 teaspoons
baking powder.
Wholemeal flour contains more parts of the
whole wheat grain — flour, bran and wheat
germ — and can be used in muffins, breads
and pie cases but will have a denser texture.
Corn flour is made from maize (corn) and is
1800 628 883
used in some baked products to give a finer
texture and can also be used as a starch to
1800 649 494
thicken sauces and desserts.
1800 355 718
Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread biscuits.
1800 800 868
Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used as
a raising agent in baking.
Bicarbonate of soda also known as baking
soda is an ingredient in baking powder and
can be used as an additional raising agent or
1800 628 883
to darken some baked products.
0800 110 800
1800 800 868
1800 355 718
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