BOMANN CB 594 Bedienungsanleitung Seite 25

• Baking ferment can used to replace the leaven. The
only difference is in the taste. It is fi t to be used in the
bread baking machine.
• Wheat bran is added to the dough if you want
particularly light bread rich in roughage. Use one ta-
blespoon for 500 g of fl our and increase the quantity
of liquid by ½ tablespoon.
• Wheat gluten is a natural additive obtained from whe-
at proteins. It makes the bread lighter and more volu-
minous. The bread falls in more rarely and it is more
easily digestible. The effect can be easily appreciated
when baking wholemeal and other bakery products
made of home-milled fl our.
• The black malt used in some recipes is dark-roasted
barley malt. It is used to obtain a darker bread crust
and soft part (e.g. brown bread). Rye malt is also
suitable but it is not as dark. You can fi nd this malt in
whole food shops.
• Pure lecithin powder is a natural emulsifi er that im-
proves the volume of the bread, makes the soft part
softer and lighter and keeps it fresh longer.
2. Adapting the doses
If the doses need to be increased or reduced, make sure
that the proportions of the original recipe are maintained.
To obtain a perfect result, the basic rules below for the
adapting of the ingredient doses must be following:
• Liquids/fl our: the dough ought to be soft (not too
soft) and easy to knead without becoming stringy. A
ball can be obtained by kneading it lightly. This is not
the case with heavy doughs like rye wholemeal or
cereal bread. Check the dough fi ve minutes after the
fi rst kneading. If it is too moist, add some fl our until
the dough has reached the right consistency. If the
dough is too dry add a spoonful of water at a time
during the kneading.
• Replacing liquids: When using ingredients containing
liquids in a recipe (e.g. curd cheese, yogurt, etc.), the
required amount of liquid must be reduced. When
using eggs beat them in the measuring beaker and fi ll
it with the other required liquid up to the envisaged
amount.
If you are living in a place located at a high altitude
(more than 750 m) the dough rises faster. The yeast can
be reduced in these cases by 1/4 to 1/2 of a teaspoon
to proportionally reduce its rising. The same is true of
places with particularly soft water.
3. Adding and measuring the ingredients
and quantities
• Always put in fi rst the liquid and the yeast at the end.
To avoid that the yeast acts too fast (in particular
when using the timing function), contact between the
yeast and the liquid must be avoided.
• When measuring use the same measuring units, that
is to say use either the measuring spoon supplied
with the bread baking machine or a spoon used in
your home when the recipes require doses measured
in tablespoons and teaspoons.
• The measures in grams must be weighed precisely.
• For the millimeter indications you can use the sup-
plied measuring beaker which has a graduated scale
of 50 to 300 ml.
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The abbreviations in the recipes mean:
EL = level tablespoonful
(or large measuring spoon)
TL = level teaspoonful
(or small measuring spoon)
g = grams
ml = milliliter
Packet = 7g dry yeast for 500 g of fl our –
corresponds to 20 g of fresh yeast.
• Fruit, nuts or cereal ingredients. If you wish to add
other ingredients, you can do so in specifi c programs
(see the "Program Phase Timing" table), when you
here the acoustic signal. If you add the ingredients
too early, they will be crushed during the kneading.
4. Recipes for the CB 594 type
bread baking machine
The following recipes are for various bread sizes. In
some programs (see the "Program Phase Timing" table)
a difference is made in the weights. We recommend you
to use
Level I for a bread loaf of 750 g and
Level II for a bread loaf between 1000 and 1300 g.
If no levels are specifi ed in the recipe, it means that they
are not envisaged in the proposed programs and that
both small and large quantities can be used.
5. Bread weights and volumes
• In the following recipes you will fi nd exact indications
regarding the bread weight. You will see that the
weight of pure white bread is less than that of whole-
meal bread. This depends on the fact that white fl our
raises more and hence limits need to be posed.
• Despite the precise weight indications there may be
slight differences. The actual bread weight depends
much on the air humidity of the room at the moment
of the preparation.
• All breads with a substantial portion of wheat reach a
large volume and exceed the container edge after the
last rising in the case of the highest weight class. But
the bread does not spill over. The part of the bread
outside the tin is more easily browned compared to
the bread in the tin.
• When the SCHNELL program is suggested for
sweetbreads, you can use the ingredients in smaller
quantities also for the SÜSSES BROT program to
make a lighter bread.
6. Baking results
• The result of the baking depends on the on-site con-
ditions (soft water – high air humidity – high altitude
– consistency of the ingredients, etc.). Therefore, the
recipe indications are reference points which can be
adapted. If one recipe or another does not go straight
the fi rst time, do not let yourself be discouraged.
Try to fi nd the cause and try it again by varying the
proportions.
• If the bread is too pale after baking, you can leave it
to brown with the baking program.
• It is recommended to bake a test bread before
actually setting the timing function for use overnight
so that you can make the necessary changes if
necessary.
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10.01.2008 14:29:09 Uhr 10.01.2008 14:29:09 Uhr