Unold Backmeister MULTI 68211 Bedienungsanleitung Seite 39

What do the type figures mean with flour?
The lower the figure the less roughage is contained in the flour and the
lighter it is and the more it rises because it contains a higher proportion
of gluten.
Please find below a schedule with the different types for Germany,
Austria, and Switzerland as well as some rough explanations.
Description
Wheat very fine, white, for
flour cake
white flour for bread
medium flour
wholemeal flour, rough
Rye very fine
flour fine
medium
wholemeal, rough
What is wholemeal flour?
Wholemeal flour can be made from all sorts of grain, even wheat. The
designation whole meal means that the flour is ground from the whole
grain and thus has more roughage. Therefore wheat wholemeal flour
is darker. Wholemeal bread is not necessarily darker as is often as-
sumed.
What has to be taken into account when using rye flour?
Rye flour does not contain any binding substances, thus bread made
from it does not rise very much. To make it edible, a RYE WHOLEMEAL
BREAD must be made with leaven dough.
The dough will only rise when using rye flour that contains no gluten, if
at least ¼ of the amount is replaced by wheat flour type 550.
What means binding substances in the flour?
The higher the type figure in the above schedule, the lower the con-
tained binding substances. This means in general that flours with high
type figures do not rise as much as flour with low type figures. The
flour with the highest portion of binding substances is wheat flour of
type 550.
Following is a table listing the ways of alleviating faults that may occur:
Fault
Smoke coming out of the baking chamber
or vents
Bread has partly collapsed and is moist at
the bottom
Bread cannot be easily removed from the
tin.
Ingredients have not been properly mixed
or the bread has
not been properly baked.
German Austrian Swiss
Type Type Type
No. No. No.
405 480 400
550 780 550
1050 1600 1100
1600 1700 1900
815 500 720
997 960 1100
1150 960 1100
1740 2500 1900
BrEadMaKEr FaULTs
Cause
Ingredients sticking to baking chamber or
on the outside of the baking tin
Bread remained too long in tin after being
kept warm
The loaf is sticking to the kneading knife.
Incorrect program
START/STOP button was touched while
breadmaker was operating
The lid was opened several times during
operation
Prolonged power failure during operation
Kneader rotation is blocked.
Which are the different kind of flour and how are they
used?
a) Corn, rice, potato flour
is ideal for persons suffering from a gluten allergy or from
sprue or coeliakia. In the following you will find recipes as
well as contact addresses of manufacturers for special al-
lergy products.
b) Spelt flour
is quite expensive, but completely free of chemical deposits,
as spelt only grows on very poor ground and does not toler-
ate any fertilizers. Spelt flour is ideal for persons suffering
from allergies. All recipies for flour types 405 – 550 – 1050
can also be prepared with spelt flour.
c) Hard wheat flour (durum)
is ideal for French baguette due to its consistency, but can be
replaced by semolina.
How can fresh bread be made more edible?
If a boiled mashed potato is added to the dough, the fresh bread is
more edible.
In what proportion can one use rising substances?
It can be bought in various quantities, so the manufacturer's instruc-
tions on the packing have to be followed and the quantity set in relation
to the amount of flour used, with both yeast and leaven dough. The
rising capacity of yeast depends on the freshness of the yeast as well
as on the water quality. If the water is very soft, the yeast will rise much
more, so it may become necessary to reduce the yeast by up to 25% if
you live in regions with soft water.
The bread tastes of yeast:
a) if sugar is used, leave it out but the bread will not be so
brown,
b) add wine vinegar to the water,
for a small loaf = 1tablespoon - for a large loaf 1.5 table-
spoons
c) replace the water with buttermilk or kefir, which is possible
with all recipes and is recommended due to the freshness of
the bread.
Remedy
Switch off the machine, disconnect the mains plug;
wait until cooled down, then clean the baking cham-
ber and tin.
Remove bread at the latest after end of keep-warm
function, to allow the steam to escape.
Before baking the next bread, clean kneading knife
and shaft. If necessary fill the tin with warm water
and soak for 30 minutes. The kneading knife can
then be easily removed.
Check selected menu; set another program.
Discard ingredients and start anew
Only open the lid when display reads more than
1:30. Ensure that the lid is properly closed after it
has been opened.
Discard ingredients and start anew.
Check whether kneader is blocked by grains.
Remove tin and check whether catch rotates.
If not send breadmaker for repair.
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