BRAYER BR2701 - Инструкция по эксплуатации - Страница 17

17

EN

• 

The characteristics of flour are determined not 

only by the sort but also by the conditions of grain 

cultivation, processing method and storage. Try to 

bake bread of flour of different manufacturers and 

brands and find the one complying with your needs. 

• 

The basic types of bread flour are wheat and rye 

flour. 

• 

Wheat flour finds ever-growing use owing to nice 

palatability traits and high nutritional value of wheat 

flour products. 

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 

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.