BRAYER BR2700 - Инструкция по эксплуатации - Страница 15

15

EN

•  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 vinegar for soda slaking, use of vinegar 

makes the crumb damper and less homogeneous. 

•  Baking powder (leaven) is just to be poured into the 

form following recipe instructions.

Water

•  Water temperature plays the crucial role in bread 

baking. 

•  Optimal water temperature is from 20 to 25°C, and 

for «SUPERFAST 1, 2» program is from 45 to 50°C. 

•  You may use milk instead of water or enrich bread 

flavor by adding some natural juice.

Dairy products

•  Dairy products improve the nutritional value and 

flavor of the bread. The bread crumb will be more 

beautiful and savory. 

•  Use fresh dairy products or powdered milk.

Weight of ingredients 

•  One of the important conditions for bread making is 

use of precise quantity of ingredients. 

•  It is strongly recommended to use kitchen scale, the 

measuring cup (25) and the measuring spoon (27) to 

measure precise quantity of ingredients, otherwise 

the ready bread may not comply with your need. 

•  Fill the measuring cup (25) with liquid to the 

appropriate mark. Check dosage by placing the cup 

(25) on a flat surface. 

•  Clean the measuring cup (25) thoroughly from the 

remaining previous ingredient.

•  Do not compact dry ingredients when putting them 

into the measuring cup (25). 

• 

It is important to screen the flour through the strainer 

before the use to saturate it with air; this provides the 

best baking result. 

PROCEDURE FOR LOADING INGREDIENTS 

IN THE BAKING FORM (PIC. 1)

•  It is necessary to observe the sequence of loading of 

ingredients in the baking form (3).

•  The following sequence is recommended:

 - liquid ingredients, eggs, salt, vegetable oil or 

butter, milk powder etc.;

 -

flour; flour should not be completely damped with 

liquid ingredients;

 -

yeast may be put only on dry flour, yeast should 

not be in contact with salt;

 -

make a small cavity in the flour and put the yeast 

in the cavity.

INGREDIENTS ADDING

•  You can add the necessary ingredients (nuts, dried 

fruits etc.) during the second dough kneading, you