Bedienungsanleitung Sencor SBR 0770 (Seite 10 von 12) (Englisch)

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Tip:

Following the procedure described below, you may find out whether the yeast is fresh and active, or not.

1. Pour 1/2 acup of warm water (45–50°C) into ameasuring cup.

2. Add 1 teaspoon of white sugar and mix it in, then sprinkle everything with 2 teaspoons of yeast.

3. Place the measuring cup in awarm location for approx. 10 minutes. Do not mix this mixture.

4. The foam must reach all the way to the edge of the measuring cup. If not, the yeast is not active.

9. Salt

Salt is essential for improving the aroma of the bread and crust colour. Likewise, salt slows down rising.

10. Eggs

Eggs may improve the structure of the bread, make the bread more nutritious and larger, and give the bread aspecific egg aroma. If you

wish to use eggs, you must remove the shells and mix it together evenly.

11. Fat, butter and vegetable oil

Fat can make the bread finer and extend its shelf-life. After being taken out of the refrigerator, butter should be melted or cut into small

parts so that it is mixed in evenly.

12. Baking powder

Baking powder is used primarily for leavening when baking bread and cakes in the Ultra Fast program. It does not need any time for

fermentation and generates agas that creates bubbles and makes the bread structure finer.

13. Baking soda

The same applies as for baking powder. It can also be used in combination with baking powder

14. Water and other liquids

Water is an essential ingredient in breadmaking. It generally applies, that the most suitable water temperature is 20–25 °C. Water may

be substituted for by milk or water mixed with a2% milk powder, which may improve the aroma of the bread and create abetter crust

colour.

Note:

Various types of flour look similar, however the effectiveness of yeast or the absorption ability of various types of flour differ

substantially depending on the growing region, growth conditions, milling process and shelf life. For testing purposes, select

various flour brands available on the market, test the taste and compare the results – then select the flour that, based on your

experience and taste preferences, delivers the best results.

WEIGHING INGREDIENTS

Correctly weighing ingredients is very important when making bread. We recommend that you use the supplied measuring cup A7 and

measuring spoon A8.

1. Liquids

We recommend that you measure water, fresh milk or instant milk using the measuring cup A7. After pouring it in, check the level of

the liquid at eye level. When using the measuring cup A7 to measure oil or other similar liquids, thoroughly clean the measuring cup

A7 before using it again.

2. Loose ingredients

Put loose ingredients into the measuring cup A7 using aspoon, and when the measuring cup A7 is full, level it using aknife. Do not tamp

loose ingredients into the measuring cup A7, the extra amount could negatively affect the balance of the ingredients in the recipe. For

measuring loose ingredients, you can also use the measuring spoon A8, especially when measuring out smaller amounts.

3. Order of ingredients

The order of the ingredients is very important for correct breadmaking. It generally applies that the liquids, eggs, salt and dried milk,

etc. are added in first. Then the loose ingredients such as flour, sugar, etc. are added. The yeast (or baking powder) is added last. Yeast is

always placed on dry flour and must not come into contact with the salt.

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Sencor SBR 0770 Seite 10

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