ARIETE Pane Express metal 130 Mode D'emploi page 24

EN
In some cases it will probably be necessary to experiment several times before getting the right mix.
Other "tricks of the trade" are:
• Preheating the ingredients (warm up the liquids; if there are eggs in the mix, emerge them in warm
water for 15 minutes, remove butter/margarine from the fridge 15 minutes before using them,
etc.).
• 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
280 ml. of water
1 teaspoon of salt
25 gr. of butter
220 gr. of "0" grade white flour
220 gr. of wholemeal flour
3 teaspoon of cane sugar
1 tablespoon of powdered milk
3 teaspoons of dried brewer's yeast
PROGRAMME 2
BROWNING 2
WEIGHT: 750 gr
3. QUICK
WHITE BREAD
240 ml. of warm water
2 teaspoons of sugar
3 teaspoons of dried brewer's yeast
2 tablespoons of olive oil
435 gr. of "0" grade white flour
1 teaspoon of salt
Insert the ingredients and wait 10 minutes before starting the cycle.
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