Useful information about ingredients

FLOUR

Most of the commercially available varieties of flour, such as wheat or rye flour, are suitable for baking. The type designation for flour types may vary from country to country. With the baking program "gluten-free", gluten-free flour types such as corn, buckwheat or potato flour can be used. You can also use ready-to-use baking mixtures. Programmes 1 and 2 are ideal for adding small proportions (10-20%) of grains or groats.

In case of larger proportions of whole grain

(70-95%) use programme 3. The following types of flour are used in the recipes:

	Flour type	Description

	Type 405	standard wheat flour

	Type 550	strong wheat flour, for fine-
	Type 550	ly pored doughs
		ly pored doughs

	Type 997	standard rye flour

	Type 812	Wheat flour, for light
	Type 812	mixed breads
		mixed breads

	Type 1050	dark wheat flour for mixed
	Type 1050	breads or savoury pastries
		breads or savoury pastries

	Type 1150	Rye flour with a high
	Type 1150	mineral content
		mineral content

YEAST

In the fermentation process, yeast splits the sugar and carbohydrate contained in the dough and converts them into carbon dioxide, which causes the dough to rise. Yeast is available in different forms: as dry yeast, as fresh yeast or as fast fermenting yeast.

We recommend using dry yeast for the bread maker to obtain the best results.

If you are using fresh yeast instead of dry yeast, observe the instructions given on the packaging. In general, 1 packet of dry yeast corresponds to about 21 g of fresh yeast and is suitable for approx. 500 g of flour. Always store yeast in the refrigerator, as heat decomposes it. Before use, check the expiry date. After opening the package, unused yeast should be carefully wound up and stored in the re-frigerator.

Note:

For recipes suggested in this recipe book, we recommend the use of dry yeast.

SUGAR

Sugar has the decisive influence on the degree of browning and taste of the bread. The fermentation process of the yeast is initiated by the sugar and the dough will rise better and faster. The use of cry- stal sugar is assumed for the recipes in this book. Do not use powdered sugar, unless it is expressly specified. Sweeteners are not suitable as alternati- ves to sugar.

SALT

Salt is important for the taste as well as the degree of browning. Salt also has an inhibiting effect on yeast fermentation. Therefore, do not exceed the quantity of salt specified in the recipes. Salt can be dispensed with for dietary reason. In such cases, the dough may rise faster than usual.

LIQUIDS

Liquids like milk, water or reconstituted milk powder can be used for making bread. Milk adds to the taste of the bread and softens the crust, whereas pure water gives a crispy crust. In some recipes, the use of fruit juices is indicated in order to give a particular flavour to the bread.

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