Clatronic BBA 2594 Bedienungsanleitung Seite 44

40980-05-BBA 2594-GB2 16.06.2003 12:33 Uhr
Bread for People suffering from Allergie
As regards people allergic to cereals or on a diet, we have
tried the various recipes with our bread baking machine by
using flour mixtures normally containing corn, rice or pota-
to starch. These alternative recipes have provided good
results.
All the specified flour types are suitable for diets for speci-
fic nutritional requirements (e.g. celiac disease, sprue).
Even if greater quantities of yeast or wine lees baking
powder, the breads baked with the bread baking machine
remain relatively firm.
• Add the ingredients of the recipes provided below in the
same order as they are described into the baking tin.
Select the following programs:
a) For the breads:
NORMAL dark, for breads with a thick crust;
RAPID dark, for breads with a thinner crust.
b) For dough to be further worked:
Use the DOUGH program.
c) For pastries with baking powder or wine less used as
the rising agent:
Only the CAKE program.
• As gluten-free flours are not fit for pre-programming,
start the procedure immediately by pressing the
START/STOP key.
• If flour deposits form around the edge of the container,
open the lid during the kneading. Spread the flour in the
middle of the baking tin with a plastic dough scraper
and press into the dough. Close the lid again.
• When baking breads with yeast take out the kneading
pegs after the last kneading cycle (see the "Program
Timing" table), as the bread rises slowly. Otherwise you
can take them out at the end of the baking. In this case
a hole will be left in the bread which in turn is higher.
• Pour a few drops of oil on the dough and spread it with
your fingers or with the dough scraper. The oil is impor-
tant to avoid that the bread rises too much.
• Close the lid to proceed with the process.
• Leave the baked bread to cool on a grid.
It is advisable to cut the cooled bread in slices and to free-
ze them in portions to avoid that they dry too fast. If you
please, you can toast the bread slices in a toaster to give
them a fresh-baked taste.
The following recipes can be prepared either with baking
powder or phosphate-free wine lees baking powder. Use a
packet of baking powder instead of the corresponding
packet of dry yeast.
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Seite 44
DAMIN – Gluten-free baking mix
(cornstarch) for bread
Bread weight approx.
Warm water
Milk 3,5%
DAMIN
Sugar
Salt
Dry yeast
Program: NORMAL
3-Pauly flour mix for gluten-free
bread, bread rolls and dough base
Tip: When using these ingredients to prepare a dough with
the DOUGH program, you can make bread rolls, pizza
dough or dough bases.
Bread weight approx.
Warm water
Flour mix
Butter
Salt
Dry yeast
Program: NORMAL
SCHÄR – gluten-free bread flour mix
MIX B – White Bread III
Bread weight approx.
Warm water
Soft butter
MIX B bread flour mix
Salt
Dry yeast
Program: NORMAL
SIBYLLE diet flour mix light –
For bread and bread roll
Tip: You can make a dough with these ingredients by using
the DOUGH program. You can use the dough to make
bread rolls that can be baked in your oven.
Bread weight approx.
Warm milk or water
Flour mix
Salt
Sugar
Very soft butter
Dry yeast
Program: NORMAL
SCHÄR – gluten-free bread flour mix
MIX B – White Bread I
Bread weight approx.
Warm water
Vinegar
MIX B bread flour mix
Salt
Dry yeast
Program: NORMAL
1150 g
270 ml
300 ml
700 g
1 1 / tsp
2
1
1 / tsp
2
2 packet
1150 g
570 ml
700 g
30 g
1
1 / tsp
2
2 packet
1150 g
570 ml
30 g
700 g
1 / tsp
2
2 packet
1150 g
570 ml
700 g
1 1 / tsp
2
1
1 / tsp
2
40 g
2 packet
1150 g
570 ml
1
1 / tsp
2
700 g
1 / tsp
2
2 packet