| | Special care for the | loaf. Storage is also very | | Oatmeal |
| | non-stick finish | important, as all flours should | | Oatmeal comes from rolled or |
| | Avoid damaging the coating. | be kept in an airtight container. | | steel-cut oats. They are used |
| | Do not use metal utensils such | All purpose flour/plain flour | | primarily to enhance flavour |
| | as spatulas, knives or forks. | | and texture. |
| | The coating may change | All purpose flour is a blend of | | | | |
| | colour after long use, this is | refined hard and soft wheat | | | Other ingredients | |
| | only caused by moisture and | flours especially suitable for | | |
| | steam and will not affect the | making cake. | | Yeasts (active dry yeast) |
| | performance of the unit or | | | | | |
| | quality of your bread. | This type of flour should be | | Yeast through a fermentation |
| | | | used for recipes in the | | process produces gas (carbon |
| | The hole in the centre of the | cake/quick bread section. | | dioxide) necessary to make the |
| | kneading blade should be | Strong white flour/bread | | bread rise. Yeast must be able |
| | cleaned, then add a drop of | | to feed on sugar and flour |
| | cooking oil and replace it on | flour | | carbohydrates in order to |
| | the spindle in the baking pan. | Bread flour is a high | | produce this gas. Fast action |
| | This will prevent sticking of the | gluten/protein flour that has | | granular yeast is used in all |
| | blade. | been treated with conditioners | | recipes that call for yeast. |
| | | | that give dough a greater | | There are basically three |
| | • Keep all air vents and openings | suitability for kneading. Bread | | different types of yeast |
| | clear of dust. | flour typically has a higher | | available, fresh, traditional dry |
| | | | gluten concentration than All | | active and fast action. It is |
| | | Storing the unit | purpose flour; however, | | recommended that fast action |
| | | depending on different milling | | yeast be used. Fresh or |
| | Be sure to dry all parts before | practices, this may vary. Strong | | compressed cake yeast is not |
| | plain flour or bread flour are | | recommended as they will |
| | storing including wiping any | recommended for use with this | | produce poor results. Store |
| | moisture from the viewing | breadmaker. | | yeast according to |
| | window. Close the lid and do | Whole wheat flour/ | | manufacturers instructions. |
| | not store anything on top of | | Ensure your yeast is fresh by |
| | the lid. | wholemeal flour | | checking its expiration date. |
| | | | Whole wheat flour/wholemeal | | Once a package or can of |
| | | UNDERSTANDING | flour is milled from the entire | | yeast is opened it is important |
| | | wheat kernel which contains | | that the remaining contents be |
| | | BAKING | the bran and germ and makes | | immediately resealed and |
| | | | it heavier and richer in nutrients | | refrigerated as soon as |
| | It is often said that cooking is |
| | than white flour. Breads made | | possible for future use. Often |
| | an art relying on the creativity | with this flour are usually | | bread or dough, which fails to |
| | of the chef while baking bread | smaller and heavier than white | | rise is due to stale yeast being |
| | is much more of a science. This | loaves. To overcome this whole | | used. The following test can be |
| | means that the process of | wheat flour/wholemeal flour | | used to determine whether |
| | combining flour, water and | can be mixed with Bread flour | | your yeast is stale and inactive: |
| | yeast results in a reaction that | or strong plain flour to produce | | 1 Place half a cup of lukewarm |
| | produces bread. You have to | a high light textured bread. | |
| | remember that when the | Self-raising flour | | water into a small bowl or cup. |
| | ingredients combine with each | | 2 Stir 1 tsp. of sugar into the |
| | other they produce a specific | Self-raising flour contains | |
| | result. Read the following | unnecessary leavening | | water then sprinkle 2 tsp. of |
| | information carefully to gain a | ingredients that will interfere | | yeast over the surface. |
| | better understanding of the | with bread and cake making. It | | 3 Place bowl or cup in a warm |
| | importance each ingredient | is not recommended for use. | |
| | plays in the breadmaking | Bran | | area and allow to sit for 10 |
| | process. | | minutes undisturbed. |
| | | | Bran (unprocessed) & Wheat | | 4 The mixture should foam and |
| | | Important note on | Germ are the coarse outer | |
| | | portions of the wheat or rye | | produce a strong yeast aroma. |
| | | flours | grains separated from flour by | | If this does not occur, discard |
| | | | sifting or bolting. They are often | | mixture and start again with |
| | Flours, while visibly similar, can |
| | added in small quantities to | | another packet of dried yeast. |
| | be very different by virtue of | bread for nutritional | | Sugar |
| | how they were grown, milled, | enrichment, heartiness and | |
| | stored, etc. You may find that | flavour. They are also used to | | Sugar is important for the |
| | you will have to experiment | enhance the texture of bread. | | colour and flavour of breads. It |
| | with different brands of flour to | | | | | | is also food for the yeast as it |
| | help you make that perfect | | | | | | is part of the fermentation |
| | | | | | | | | | | |
8 | | UK Helpline 0844 871 0944 | Replacement Parts 0844 873 0710 | Ireland Helpline 1800 409 119 |
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