Moulinex OW210830 - Инструкция по эксплуатации - Страница 75

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Yeast: Bread is made using baker's yeast. This type of yeast is sold in 

several forms: small cubes of compressed yeast, active dry yeast to be 

rehydrated or instant dry yeast. Yeast is sold in supermarkets (bakery or 

fresh foods departments), but you can also buy compressed yeast from 

your baker.

The yeast must be directly incorporated in your machine's pan with 

the other ingredients. Nonetheless consider thoroughly crumbling the 

compressed yeast between your fingers to facilitate its dispersion.
Follow the recommended amounts (see the equivalences chart below).

Quantity/weight equivalences between dry yeast and compressed yeast:

Dry yeast (in tsp)

1

1.5

2

2.5

3

3.5

4

4.5

5

Compressed yeast (in g)

9

13 18 22 25 31 36 40 45

Flours: Using T55 flour is recommended, unless otherwise indicated in 

the recipes. When using mixes of special flour types for bread, brioche 

or milk bread, do not exceed 750 g of dough in total (flour + water).

Depending on the quality of the flour, the bread making results may also 

vary.

• Keep flour in a hermetically sealed container, since flour reacts to 

fluctuations in climate conditions (humidity). Adding oats, bran, wheat 

germ, rye or whole grains to the bread dough, will produce a bread that 

is denser and less fluffy.

• The more a flour is based on whole grains, that is, containing a part of 

the outer layers of a wheat grain (T>55), the less the dough will rise and 

the denser the bread will be.

• You will also find commercially available ready-to-use preparations for 

breads. Please refer to the manufacturer's recommendations for the use 

of these preparations.

Gluten-free flour: Using large quantities of these flour types to make 

bread calls for the use of the gluten-free bread program. There is a large 

number of flour types that do not contain any gluten. The best known are 

buckwheat flour, rice flour (either white or whole grain), quinoa flour, corn 

flour, chestnut flour, millet flour and sorghum flour.
For gluten-free breads, in order to try to recreate the elasticity of gluten, 

it is essential to mix several types of non bread making flours and to add 

thickening agents.

INFORMATION ON THE INGREDIENTS

Example: adjust the quantity of liquid.

Exception: cake batter must remain quite liquid.

Too liquid

OK

Too dry

Warnings for the use of gluten-free programs

• Blends of flour types must be sifted with the yeast to prevent lumps.

• When the program is launched, it is necessary to assist the kneading 

process: scrape down any unmixed ingredients on the sides towards the 

centre of the pan using a non-metallic spatula.

• Gluten-free bread cannot rise as much as a traditional bread. 

It will be 

of a denser consistency and lighter colour than normal bread.

• All premix brands do not yield the same results: the recipes may have 

to be adjusted. It is therefore recommended to conduct some tests (see 

example below).