BRAYER BR2702 - Инструкция по эксплуатации - Страница 18

18

EN

•  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 «Quick/QUIK 

BREAD». 

•  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 

«Quick/QUIK BREAD» 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 (11) and the measuring spoon (12) to 

measure precise quantity of ingredients, otherwise the 

ready bread may not comply with your need. 

•  Fill the measuring cup (11) with liquid to the appropriate 

mark. Check dosage by placing the cup (11) on a flat 

surface. 

•  Clean the measuring cup (11) thoroughly from the 

remaining previous ingredient.

•  Do not compact dry ingredients when putting them into 

the measuring cup (11). 

• 

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 (2).