ARIETE 125 Pane Express metal Mode D'emploi page 22

EN
• Check the initial phase of mixing. Check that the consistency of the dough is the right consistency
when there are no flour residues on the sides of the bread pan and deep troughs form on the sur-
face of the mix when the kneading arm is functioning. The kneading arm should turn freely without
forcing. The dough must always be humid and soft and much softer than a traditional flour mix.
• Correct the consistency of the mix during the first 15 minutes of the cycle. Add a spoonful of flour
at a time if the mix is too soft or a spoonful of liquid if it is too dry until the right consistency is
reached.
• Purchase a new bread pan and kneading arm to utilize for gluten-free baking if the appliance
is to be used also for the production of bread with glutens. In any case, always thoroughly and
accurately wash all parts that come into contact with traditional flour (bread knives, spatulas, lid
and sides of the appliance, etc.) to avoid contamination.
2. WHOLE WHEAT
WHOLE WHEAT BREAD (350 gr.)
140 ml milk
1/2 teaspoon of salt
12.5 gr. of butter
1/2 teaspoon of cane sugar
110 gr. of "0" grade white flour
110 gr. of wholemeal flour
1/4 sachet dry brewer's yeast (*)
or 10 g fresh brewer's yeast
3. QUICK
WHITE BREAD (350 gr.)
100 ml. of warm water
1 teaspoon of sugar
1 table spoon of extra-virgin olive oil
1/2 teaspoon salt
215 gr. of "0" grade white flour
1/4 sachet dry brewer's yeast (*)
or 10 g fresh brewer's yeast
Put in the ingredients and wait 10 minutes
before switching on the machine.
The yeast will then have time to activate.
(*) See table of comparisons for yeast amount (dry or fresh (in g/sachets/teaspoons) under
the heading Yeast in the INGREDIENTS section.
WHOLE WHEAT BREAD (500 gr.)
1/2 sachet dry brewer's yeast (*)
1/2 sachet dry brewer's yeast (*)
Put in the ingredients and wait 10 minutes
before switching on the machine.
The yeast will then have time to activate.
- 20 -
210 ml milk
1 teaspoon of salt
18 gr. of butter
1 teaspoon of cane sugar
165 gr. of "0" grade white flour
165 gr. of wholemeal flour
or 14 g fresh brewer's yeast
WHITE BREAD (500 gr.)
150 ml. of warm water
Sugar 1.5 teaspoons
1.5 spoons extra virgin olive oil
1 teaspoon salt
325 gr. of "0" grade white flour
or 14 g fresh brewer's yeast