Bedienungsanleitung Kalorik TKG BBA 1 (Seite 29 von 132) (Deutsch, Englisch, Holländisch, Französisch, Portugiesisch, Spanisch)

487457

Zoom out

Zoom in

Vorherige Seite

1/132

Nächste Seite



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.

29 TKG BBA 1 – 071212

Assembly page 29/132

Fax +32 2 359 95 50

Self-rising flours contain unnecessary leavening ingredients that will interfere with bread and

cake making. It is not recommended for use in your bread maker.

Bran

Bran (unprocessed) and wheat germ are the coarse outer portions of the wheat or rye grains

separated from the flour. They are often added in small quantities to bread for nutritional

enrichment, heartiness and flavour. They are also used to enhance the texture of bread.

Cornmeal and oatmeal

Cornmeal and oatmeal come from the coarsely ground white or yellow corn and from rolled

or steel-cut oats. They are used primarily to enhance the flavour and texture of bread.

Cracked wheat

Cracked wheat is very coarse in texture. It comes from wheat kernels cut into angular

fragments. It gives whole grain bread a nutty flavour and crunchy texture.

Seven-grain cereal blend

Seven-grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds

and hulled millet.

Yeast

Yeast, through a fermentation process produces gas (carbon dioxide) necessary to make

bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce

this gas. Active dry granular yeast is used in all recipes that call for yeast. There are basically

four different types of yeast available; fresh, dry, quick-rising and bread machine. It is

recommended that traditional dry yeast be used, however, quick-rising yeast can also be used

in lesser amounts. Fresh or compressed cake yeast should never be used, as they will produce

poor results.

Yeast must always be stored in a refrigerator to keep it fresh. Too much heat will kill it. Ensure

that your yeast is opened, it is important that the remaining contents be immediately resealed

and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is

due to stale yeast being used. The following test can be done to determine whether your yeast

is stale and inactive:

 Place ½ cup of lukewarm water into a small bowl or cup.

 Stir 1 tsp of sugar into the water then sprinkle 2 tsp of yeast over the surface.

 Place the cup in a warm area and allow sitting for 10 minutes undisturbed.

 The mixture should foam and produce a strong yeast aroma. If this does not occur,

fresh yeast should be purchased.

Sugar

Sugar is important for the colour and flavour of breads. It is also food for yeast as it supports the

fermentation process. Recipes that call for sugar require granulated sugar. Do not substitute

powdered sugar or brown sugar unless indicated. Artificial sweeteners cannot be used as a

substitute for sugar as yeast will not react properly with them.

Salt

Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that

develops during baking. For dietary reasons, it may even be eliminated entirely, however, your

bread may over-proof and rise higher than normal.

Liquids/milk

Liquid such as milk or a combination of powdered milk and water can be used when making

bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water

alone will produce a crispier crust. Use only powdered milk when using the delay timer. Some

recipes call for juice (orange, apple, etc.) to be added as a flavour enhancer.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Kalorik TKG BBA 1 Seite 29

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info