Breville BEM800 manual Lowan Wholefoods 1800 355, For cake and pastry making

THE VITAL INGREDIENTS continued

Eggs can be used in some bread recipes and provide liquid, aid rising and increase the nutritional value of the bread. They add flavour and softness to the crumb and are usually used in sweeter types of bread.

Other ingredients such as fruit, nuts, chocolate chips, etc., required to remain whole in the baked bread, should be suspended in the dough. These ingredients should be gradually added during the kneading and before the dough rises for the first time.

For more information about bread mixes please contact the relevant number listed below. Or refer to contact details on the packaging of the bread.

Laucke (08) 8536 5555

Defiance 1800 628 883

Kitchen Collection 1800 649 494 Lowan Wholefoods 1800 355 718 Elfin (New Zealand only) 0800 110 800

For more information about bread flour please contact the relevant telephone number listed below or refer to contact details on the package.

Laucke (08) 8536 5555

Defiance Baker’s Flour 1800 628 883 Elfin/Champion High Grade

Plain Flour (New Zealand only) 0800 110 800

For more information about gluten flour and bread improver please contact:

Lowan Wholefoods 1800 355 718

For cake and pastry making

Flour, such as plain, self raising and wholemeal, used for cake and pastry making should be lower in protein (gluten) than flour used for bread making.

Plain flour has a lower protein (gluten) content and gives baked products, such as cakes, muffins, pastries, scones and pancakes, a softer texture.

Self–raising flour is a blend of plain flour and raising agents such as baking powder. Self raising flour can be used in recipes to replace plain flour and baking powder. To make 1 cup self-raising flour sift together 1 cup plain flour and 2 teaspoons baking powder.

Wholemeal flour contains more parts of the whole wheat grain — flour, bran and wheat germ — and can be used in muffins, breads and pie cases but will have a denser texture.

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