BRAYER BR2700 - Инструкция по эксплуатации - Страница 14

14

EN

This sort of flour is distinguished for its enhanced 

nutritional value. 

•  Whole-grain bread is usually smaller in size. To 

improve the consumer properties of bread, whole-

wheat flour is often mixed with bread flour.

Corn and oatmeal flour

•  To improve the texture of bread and to give it 

additional 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 nutritional medium for yeast growth. Add 

to pastry not only refined but also brown sugar and 

sugar powder.

Yeast

•  Yeast growth is accompanied by emission of carbon 

dioxide that contributes to the formation 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.), add fast-acting yeast 

to the flour (it does not require preliminary activation, 

i.e. adding of water). 

•  Follow the recommendations on the packing or 

observe the following proportions:

•  1 tea spoon of fast-acting yeast powder is equal to 

1.5 of tea spoon of fresh compressed yeast.

•  Store fresh yeast in a refrigerator. Yeast is destructed 

at high temperatures, and in this case 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 salt can damage the baking form’s 

non-stick coating).

Eggs

•  Eggs improve the structure and volume of the pastry, 

enrich flavor. 

•  Before adding eggs to the dough, it is recommended 

to whip them thoroughly.

Animal and vegetable fats

•  Animal and vegetable fats make the pastry softer and 

increase storage life. 

•  Before adding butter, it should be cut into small 

cubes and warm up to room temperature.

Baking powder and soda

•  Soda and baking powder (leaven) shorten the time 

necessary for dough rise. 

•  Use leaven or soda when using programs 

«SUPERFAST 1 and 2».