Handleiding Alaska BM 2600 Broodbakmachine

Handleiding

INGREDIENTS

4. Rye

Flour,

Whole

Grain

Flour

Rye

flour

is similar to whole-wheat flour. It is also called Graham

Flour

and has a high fibre

content.

Rye

flour

must always be mixed with a large quantity of all-purpose

flour

, bread or

gluten flour,

because

the gluten

content

of rye flour is insufficient to form the

structure

for an

evenly risen , grainy loaf of bread.

5.

Gluten

Flour

Gluten flour is

wheat

flour,

which

was treated to remove

most

of the

starch

content.

What

remains is a

very

high

gluten

content

(gluten is

wheat

protein,

which

gives elasticity to bread

dough)

. This

flour

is usually available at

most

health food

stores

.

Occasionally

, small

portions

of it are

used

in

combination

with flour types with a low gluten

content

- e.g.

wheat

flour - to

increase

volume and achieve a light structure.

6.

Cake

Flour

Cake flour

consists

of

soft

or low-protein types of wheat. It is

used

for

cake

recipes.

7.

Self-Rising

Flour

Self-rising flour

contains

unnecessary

leavening ingredients,

which

influence

the baking of

breads

and

cakes

. The use of self rising flour is not

recommended

.

Important

note

regarding

flour

types

Even

though

they

look

similar, various flour types can vary significantly

depending

on origin,

the

process

used

to grind or store them, etc . You will

notice

that you

must

gain

experience

with several

types

of flour until you are able to bake

perfect

loaves of

bread.

The

brochure

at

hand

contains

a

collection

of

recommendations

for baking,

which

will be useful to you . It is also

important

to

store

flour

correctly

. It should be stored in

secure,

airtight

containers

. Rye and

whole-wheat

flour

should

be

stored

in the refrigerator or a

cool

location

to prevent

these

types

of flour from

becoming

rancid.

8.

Bran

Unprocessed

bran and

wheat

germs

are the

coarse

external

parts

of

wheat

or rye grains. It can

be separated from the

flour

by sieving it. Small quantities of bran and

germ

are

often

added

to bread to

increase

its nutritional value, to make it heavier and give it flavour. It is also

used

to

increase

bread

texture.

11

INGREDIENTS

9.

Corn

and Oat

flo

ur

Corn

and oat

flour

is

made

by grinding

coarse

kernels of yellow or white

corn

or pre-treated oat

grains.

They

are

often

used

to improve flavour and lighten the texture.

10 . S

plit

Wh e

at

Split wheat is

very

coarse.

This type of

whea

t

consists

of wheat grains cut into fragments. It

gives a nutty flavour and

crunchy

texture to

whole

grain breads.

11. Se

ven-Gra

in Mix

Seven-grain mixes are a mix of split wheat, bran, rye,

corn

kernels, flax

seeds

and hulled millet.

12.Sugar

Sugar

is

important

for the

colour

and flavour of bread.

Sugar

is food for yeast and

supports

the fermenting

process.

The

recipes

listed in the above manual are

based

on the

use of crystallized

sugar

. Do not use

powdered

sugar or brown

sugar

unless this is specifically

recommended

. Artificial

sweeteners

cannot be used as a

sugar

substitute as the yeast will not

be

properly

activated.

13.

S

alt

Salt is a balancing

element

for the flavour of

breads

and

cakes

as well as the

colour

of the

crust

,

which

is

formed

during

baking. Salt also limits the rising ability of yeast. The quantity

of salt listed in

recipes

should

therefore

not be increased. For

diet

reasons, salt can even be

omitted. However, it is

possible

for the bread to rise

higher

than normal if salt is

omitted

.

14.

Yeast -

Act

ive

Dry

Y

east

Yeast

produces

gas

(carbon

dioxide) during the fermenting

process,

which

lightens the bread

dough

. Yeast

must

be

able

to feed itself with

sugar

and carbohydrates of the

flour

in

order

to

produce

this gas. All

recipes

calling for the use of yeast require active, grainy

yeas

t. Basically,

there are three different

types

of yeast: fresh yeast,

dry

yeast and instant yeast. We

recommend

using traditional

dry

yeast. Instant yeast may be

used

in small

amounts

(note: all

recipes

listed

in this manual are

based

on the use of

dry

yeast. The use of fresh or

pressed

baking yeast

is not

recommended,

since

it achieves

weaker

results). Yeast

must

always be

stored

in the

refrigerator so that it remains fresh .

High

temperatures kill yeast organisms. Please be sure to

use

only

fresh yeast.

Check

the expiration date .

Opened

yeast

packages

or

cans

containing

leftover yeast to be

used

at a later time should be

closed

immediately after

opening,

kept air

tight and

placed

in the refrigerator.

12

Downloaded from www.Manualslib.com manuals search engine

Meer over deze handleiding

We begrijpen dat het prettig is om een papieren handleiding te hebben voor je Alaska BM 2600 Broodbakmachine. Je kunt de handleiding bij ons altijd downloaden en daarna zelf printen. Indien je graag een originele handleiding wilt hebben, raden we je aan contact op te nemen met Alaska. Zij kunnen wellicht nog voorzien in een originele handleiding. Zoek je de handleiding van Alaska BM 2600 Broodbakmachine in een andere taal? Kies op de homepage je taal naar keuze en zoek daarna op het modelnummer om te zien of we deze beschikbaar hebben.

Specificaties

Alle handleidingen voor Alaska Broodbakmachines
Meer handleidingen voor Broodbakmachines

Veelgestelde vragen over Alaska BM 2600 Broodbakmachine

Ons supportteam zoekt dagelijks naar nuttige productinformatie en antwoorden op veelgestelde vragen. Als er onverhoopt toch een onjuistheid tussen onze veelgestelde vragen staat, laat het ons dan weten via het contactformulier.

Beoordeling

Gerelateerde producten

Handleiding

Alaska BM 2000 Broodbakmachine

Handleiding

Hamilton Beach 29885 Broodbakmachine

Handleiding

SilverCrest IAN 378290 Broodbakmachine

Handleiding

Trisa 7725.75 Broodbakmachine

Handleiding

Quigg BM4-C Broodbakmachine

Handleiding

Moulinex OW610110 Home Bread Baguette Broodbakmachine

Handleiding

First Austria FA-5152-3 Broodbakmachine

Handleiding

Unold 68010 Backmeister Design Broodbakmachine

Gerelateerde categorieën