Rondell RDE-1640 - Инструкция по эксплуатации - Страница 9

9

ENGLISH

Animal and vegetable fats

Animal and vegetable fats make the pastry softer and increase 

its storage life. Cut butter into small cubes or let it melt a little 

before adding it.

Baking powder and soda

Soda  and  baking  powder  (leaven)  shorten  the  time  neces-

sary  for  dough  rising.  Use  leaven  or  soda  when  baking  in  the 

«FAST  BAKING»  mode.  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, it 

will make the crumb less homogeneous and more wet. Baking 

powder  (leaven)  is  just  to  be  poured  into  the  form  following 

recipe instructions.

Water

Water temperature plays the crucial role in bread making pro-

cess.  The  optimal  water  temperature  is  20-25°С,  for  «FAST 

BAKING» mode the optimal water temperature is 45-50°С. You 

may as well use milk instead of water or enrich bread flavor by 

using some natural juice.

Dairy products

Dairy  products  improve  the  nutrition  value  and  flavor  of  the 

bread.  The  crumb  becomes  more  beautiful  and  savory.  Use 

fresh dairy products or powdered milk.

Fruit and berries

Use only fresh and quality fruit and berries for jam making.

DOSAGE

The secret of good bread lies not only in the quality of ingredi-

ents but also in precise abidance to their proportions. 

–

Use a kitchen scale, the beaker (9) and the spoon (10). The 

measuring spoon (10) is two-sided. The capacity of one side 

is equal to one teaspoon, the other - to one tablespoon. 

–

Fill the beaker (9) with liquid to the appropriate mark. Check 

dosage, placing the beaker (9) on a flat surface. 

–

Clean  the  beaker  (9)  thoroughly  after  measuring  previous 

ingredients.

–

Do  not  compact  dry  ingredients  when  putting  them  into 

the beaker (9). 

–

It is important to screen the flour through the strainer before 

the use in order to saturate it with air; this provides the best 

baking quality. 

Baking problems and the recommendations to solve them

The dough rises too quickly

Excessive quantity of yeast, flour or insufficient quantity of salt

The bread won’t rise

Not enough yeast
Old or inactive yeast
Yeast came in contact with liquid ingredients or salt before kneading
Wrong selection of flour sort, or flour is of poor quality
Not enough sugar
Soft water leads to more active yeast growth

Intensive dough rising, dough gets 

out of the baking form

Excessive quantity of yeast or flour
Excessive quantity of dough

Bread dropped in the middle

Yeast growth is poor because of high temperature of the liquid or its excessive quantity
Excessive quantity of flour or lack of liquid

Dense crumb, clumps

Not enough yeast and sugar
Excessive quantity of fruit, whole grains, etc.
Flour of poor quality 
Excessive liquid temperature leads to quick yeast growth and early dough dropping
No salt or not enough sugar
Lack of flour

Bread is slack-baked in the middle

Using much liquid and liquid ingredients (for example, yogurt)
Excessive quantity of liquid ingredients