Moulinex OW240E30 - Инструкция по эксплуатации - Страница 70

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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