BRAYER BR2702 - Инструкция по эксплуатации - Страница 17

17

EN

• 

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. 

• 

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.