Team kalorik TKG BBA 2001 Mode D'emploi page 10

KNOW YOUR INGREDIENTS
Flour
• Bread flour is recommended in most yeast-based recipes. It is high in gluten and
prevents the bread from collapsing after rising.
• All-purpose flour contains no baking powder, it is suitable for "fast" breads or bread
made with the fast setting.
• Whole-wheat flour is richer in fibre and more nutritious. It is heavier and, as a result,
loaves may be smaller in size and have a heavier texture. To achieve the best result,
it is recommended to combine whole-wheat flour with bread flour.
• Black Wheat flour, also named "Rye Flour", is a kind of high-fibre flour, similar to
whole-wheat flour. To obtain the large size after rising, it must be used in combination
with a high proportion of bread flour.
• Self-rising flour contains baking powder, use especially for making cakes. Do not use
self-rising flour in combination with yeast.
• Corn flour and oatmeal flour are ground from corn and oatmeal separately. They
are the additive ingredients of making rough bread, which are used for enhancing
the flavour and texture.
Sugar
Sugar is used to "nourish" the yeast and also to increase the sweet taste and colour of
bread. It is a very important element of making the bread rise. White sugar is normally
used; however, brown sugar and powdered sugar may also be used in some recipes.
Yeast
Yeast produces carbon dioxide, making bread expand and inner fibre soft.
Yeast must be stored in a refrigerator as it will die at a higher temperature. Before using,
check the date and storage life of your yeast. Place it back into the refrigerator as soon
as possible after each use.
When pouring the ingredients together in the bread pan, be careful for yeast to be
added only to dry flour. It can't touch the salt or liquids.
Be careful to add the proper amount of yeast according to the recipe:
• 1 tsp. active dry yeast = 3/4 tsp. instant yeast
• 1.5 tsp. active dry yeast = 1 tsp. instant yeast
• 2 tsp. active dry yeast = 1.5 tsp. instant yeast
Failure of bread rising is usually caused by the unproper use or amount of yeast.
Water
Water is an essential ingredient for making bread. Water temperature should be between
20°C and 25°C.
The water may be replaced by fresh milk or water mixed with 2% milk powder, which may
enhance bread flavour and improve crust colour. Some recipes may call for juice for the
purpose of enhancing bread flavour, e.g.: apple juice, orange juice, lemon juice and so
on.
Salt
Salt is necessary to improve bread flavour and crust colour. It is also used to restrain yeast
activity. Never use too much salt in a recipe.
TKG BBA 2001 10