Bedienungsanleitung Moulinex OW250110 (Seite 104 von 112) (Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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liquids at room temperature, except for gluten-free breads, which require the use of warm

water (approximately 35°C).

Fats and oils: Fats make the bread fluffier. It will also keep better and longer. Too much fat

slows the rise of the dough. If you use butter, crumble it into small pieces or soften it. Do not

incorporate melted butter. Prevent the fat from coming into contact with the yeast, since the fat

could prevent the yeast from rehydrating.

Eggs: They improve the bread's colour and favour good development of the loaf. If you use eggs,

reduce the quantity of liquid accordingly. Break the egg and add the necessary liquid until you

obtain the quantity of liquid indicated in the recipe.

The recipes have been designed for a medium-sized egg of 50 g, if the eggs are larger, add

some flour; if the eggs are smaller, add a little less flour.

Milk: Milk has an emulsifying effect that leads to the creation of more regular cells, and therefore

an attractive loaf appearance. You may use fresh milk or powdered milk. If you use powdered

milk, add the quantity of water initially reserved for milk: the total volume must be equal to the

volume indicated in the recipe.

Flavours and herbs: Some of extra ingredients can also be placed into the dispenser (1) at the

beginning of the recipe : nuts, seeds, raisins, chocolate chips, dry fruits, herbs. Be careful: some

ingredients can not be placed into the dispenser as they might stick to the sides of the dispenser:

fat ingredients and wet ingredients such as cheese and ham. For these ingredients, you can place

them directly into the bread pan at the beginning of the recipe.

CHOICE OF INGREDIENTS FOR YOGHURT

Milk

Which type of milk may I use?

You may use all types of milk (for example, cow's milk, goat's milk, sheep's milk, soya milk or

other plant-based milks). The consistency of the yoghurt may vary according to the milk used.

Raw milk, long shelf life milks and all milks described below are suitable for use in the appliance:

• Sterilised long shelf life milk: Whole UHT milk produces a firmer yoghurt. Partly skimmed

milk produces a less firm yoghurt. Alternatively, you may use partly skimmed milk and add 1

or 2 tablespoons of powdered milk.

• Whole milk: this milk produces a creamier yoghurt, with a thin “skin” layer on top.

• Raw milk (farm milk): this type of milk must be boiled beforehand. We recommend boiling

it for a sufficient length of time. Next, let it cool before placing it in the appliance.

• Powdered milk: this type of milk produces a very creamy yoghurt. Always follow the instructions

appearing on the manufacturer's packaging.

Fermentation Agent

For the yoghurt

The fermentation agent may be:

• A plain yoghurt purchased in a store, whose expiration date is the latest one available.

• A freeze-dried fermentation agent or lactic cultures. In this case, follow the activation

duration indicated in the fermentation agent's instructions for use. These agents are available

in supermarkets, pharmacies and some health food stores.

• One of your recently prepared yoghurts – this must be a plain yoghurt, the most recent

possible. This process is called a “culture”.

The properties of the agents may be destroyed by overly elevated temperatures.

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