Bedienungsanleitung Kalorik TKG BBA 1 (Seite 28 von 132) (Deutsch, Englisch, Holländisch, Französisch, Portugiesisch, Spanisch)

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Copies of the I/B. Please reproduce them without any

changes except under special instruction from Team

International BELGIUM. The pages must be reproduced

and folded in order to obtain a booklet A5 (+/- 148.5 mm

width x 210 mm height). When folding, make sure you

keep the good numbering when you turn the pages of

the I/B. Don‟t change the page numbering. Keep the

language integrity.

28 TKG BBA 1 – 071212

Assembly page 28/132

Fax +32 2 359 95 50

ALTITUDE

Adjustment

3,000 ft

5,000 ft

7,000 ft

Reduce yeast: For each tsp

in the recipe, decrease by

1/8 tsp

1/8 – 1/4 tsp

+ 1/4 tsp

Reduce sugar: For each tbs

in the recipe, decrease by

0-1 tsp

0-2 tsp

1- 2 tsp

Increase liquid: For each cup

in the recipe, add

1 -2 tbs

2-4 tbs

3-4 tbs

Ingredients

One of the most important factors involved when making bread is the quality and freshness of

the ingredients. Moreover, it is absolutely necessary to follow the amounts prescribed

accurately.

Water

It is recommended to use lukewarm drinking water. This gives the best results.

All-purpose flour

All-purpose flour is a blend of refined hard and soft wheat flours especially suited for making

breads and cakes. While this type of flour may give acceptable results from your bread maker,

we recommend using bread flour.

Bread flour

Bread flour is high gluten/protein flour that has been treated with conditioners that give dough

a greater tolerance during kneading. Bread flour typically has a higher gluten concentration

than all-purpose flour, however, depending on different milling practices this may vary. Bread

flour is recommended for use with this bread maker, but all-purpose flour will give acceptable

results.

Whole-wheat flour

Whole-wheat flour is milled from the entire wheat kernel, which contains the bran and germ

and makes it heavier and richer in nutrients than all-purpose flour. Bread made with this flour is

usually smaller and heavier than white loaves. To overcome this, whole-wheat flour is usually

mixed with all-purpose flour, bread flour or gluten to produce taller, light-textured bread.

Rye flour

Rye flour is a high fibre flour similar to whole-wheat flour. Rye flour must always be mixed with a

high proportion of all-purpose flour, bread flour or gluten, as it does not contain enough gluten

to develop the structure for a tall, even-grained loaf.

Gluten

Gluten is the protein in the wheat that makes the dough elastic. Gluten is usually available at

most health food and bulk stores and is sometimes used in small portions with dense, low gluten

flours such as a whole-wheat to increase volume and lighten texture.

Cake flour

Cake flour is low gluten/protein flour and is specially designed for use in cake recipes. It is not

recommended for bread recipes.

Self-rising flour

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Kalorik TKG BBA 1 Seite 28

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