Additional Ingredients - ARIETE 132 Mode D'emploi

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Low fat content
Do not use oils, margarines etc with a low percentage of fat. These products contain little fat, while the
recipe requires a higher amount, and you may not get the desired results.
Sugar
Sugar activates and feeds yeast allowing it to grow. It adds flavour and texture and helps browning
the crust. Honey, syrup and molasses can be used instead of sugar, provided that you adapt the liquid
ingredient to compensate. Artificial sweeteners must not be used, because they do not feed the yeast,
and some kill it.
Salt
Salt helps controlling the growth of yeast. Unsalted bread could grow too much and then collapse. It
also gives more flavour.
Eggs
Eggs will make your bread richer and more nutritious, add colour and help the shape and texture.
Eggs are included in the liquid ingredients of the bread, so adjust the other liquid ingredients if you
add eggs. Otherwise the dough may be too liquid to rise properly.
Herbs and spices
They can be added at the beginning together with the main ingredients.
Herbs and spices, such as cinnamon, ginger, oregano, parsley and basil add taste and look better.
Use in small amounts (1-2 teaspoons) to avoid covering the taste of bread. Fresh herbs, such as
garlic and chives, contain enough liquid to unbalance the recipe dosages, so you must balance the
liquid content.

Additional ingredients

Additional ingredients (fruits, nuts, raisins, etc) can be added only in programs that provide them.
Dried fruits and nuts must be cut into small pieces, cheese must be grated, chocolate must be
chopped into small pieces and not in lumps. Do not add more than those indicated in the recipes,
otherwise the bread may not grow properly. Pay attention to the fresh fruit and nuts because they
contain liquid (juice and oil), so adjust the dosage of the main liquid ingredient to compensate.
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