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3. Whole wheat flour:
Whole wheat flour is made by grinding whole wheat, it contains wheat skin and gluten whole wheat
flour is heavier and more nutrient rich than common flour. The bread made with whole wheat flour is
usually small in size, so many recipes usually combine the whole wheat flour and bread flour to
achieve best results.
4. Black wheat flour:
Black wheat flour, also named by "rough flour", is a kind of high fiber flour that is similar to whole
wheat flour. To obtain the large size after raising it must be used in combination with a high
proportion of bread flour.
5. Cake powder
Cake powder is made by grinding soft wheat or low protein wheat, which is specially used for
making cakes. Different flour seem to be alike; actually yeast performance or absorbability of
various flour differs largely for growing areas, growth reasons, grinding process and storage life.
You may choose flour with different trademarks to test, taste and compare in your local market, and
select the one which could produce the best results according to your own experiences and taste.
6. Corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and oatmeal respectively; they both are the
additive ingredients for making rough bread, and are used for enhancing the flavor and texture.
7. Sugar
Sugar is a very important ingredient to add a sweet taste and color to the bread. While it helps to
yeast bread as nourishment. White sugar is largely used. Brown sugar, powder sugar or cotton
sugar may be called for in special cases.
8. Yeast
Yeast passes doughy yeasting process, then produces carbon dioxide, making the bread expand
and the inner fibre soft. However, yeast fast breeding needs carbohydrate in sugar and flour as
nourishment.
1tsp. active dry yeast =3/4 tsp.instant yeast
5tsp. active dry yeast =1 tsp. instant yeast
2tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in a refrigerator as it will be killed at high temperature, before using check the
date and storage life of your yeast. Put it back in the refrigerator as soon as possible after each use.
Usually the failure of bread rising is caused by the dead yeast.
The ways described below will check whether your yeast is fresh and active or not.
（1）pour 1/2 cup of warm water (45-50
（2）Put 1 tsp of white sugar into the cup and stir, then sprinkle 2tsp. yeast over the water.
（3）Place the measuring cup in a warm place for about 10min. Do not stir the water.
（4）The froth will be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve the bread's flavor and crust's color. But salt can also restrain yeast
from rising. Never use too much salt in a recipe. if you don't want to use salt, omit it. And bread
would be larger without salt.
10. Egg
Eggs can improve the bread's texture, make the bread more nourishing and larger, add special egg
flavor to bread. When using it, the egg must be peeled and stirred evenly.
All manuals and user guides at all-guides.com
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C) into a measuring cup
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