of flour or liquid can still be added.
If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase
(Depending on the program the display must still amount to a total time of approx. 1:30 hours.) open the lid
with caution and shortly and carve the bread crust while it is forming with a sharp pre-heated knife, scatter
cereals on it or spread a mixture of potato flour and water on the crust to give it a glossy finish.This is the last
time that the lid can be opened, otherwise the bread will go down in the middle.
• What do the type numbers for flour mean?
The lower the type number, the less roughage the flour contains and the lighter it will be.
• What is wholemeal flour?
Wholemeal flour is made of all types of cereals including wheat. The term “wholemeal” means that the flour
was ground from whole grain and hence it has greater contents of roughage thus making the wheat whole-
meal flour darker. However, the use of wholemeal flour does not make the bread darker as it is widely belie-
ved.
• What must be done when using rye flour?
Rye flour does not contain any gluten and the bread hardly rises. In order to make it easily digestible a rye
wholemeal bread with leaven is to be made.
The dough will rise only if one part of 550 type flour is added to every four parts of rye flour without gluten.
• What is the gluten in flour?
The higher the type number, the lower the gluten contents of the flour are and the less the dough will rise.The
highest quantity of gluten is contained in 550 type flour.
• How many different flour types are there and how are they used?
a) Corn, rice and potato flour are suitable for people allergic to gluten or for those who suffer from sprue or
celiac disease. See the relevant recipes in the operating instructions.
b) Spelt flour is very expensive, but it is free from chemical additives because spelt grows on very pool soil
and requires no fertilizers. Spelt flour is especially suitable for allergic people. It can be used in all those
recipes described in the operating instructions requiring flour types 405, 550 or 1050.
c) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requi-
ring flour types 405, 550 or 1050 as described in the operating instructions.
d) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with durum
wheat semolina.
• How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to digest.
• What doses of rising agent should be used?
For yeast and leaven which must be bought in different quantities follow the producer’s instructions on the
package and adapt the quantity to the amount of flour used.
• What can be done if the bread tastes of yeast?
a) Reduce the amount of sugar if sugar is being used. The bread will be slightly lighter.
b) Add 1
1
/2 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water.
c) Use buttermilk or kefir instead of water. This is possible for all the recipes and it is recommended for the
freshness of the bread.
• Why does the bread made in an oven taste different from the bread made with the bread baking
machine?
It depends on the different degree of humidity: the bread is baked drier in the oven owing to the larger baking
space, while the bread made in the machine is moister.
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