Vitek VT-1990W Betriebsanleitung Seite 9

Yeast
Yeast growth is accompanied by emission of
carbon dioxide, that contributes to the forma-
tion of porous crumb. Flour and sugar are a
nutritional medium for yeast growth. Add fresh
compressed yeast or fast-acting yeast powder.
Dissolve fresh compressed yeast in warm liquid
(water, milk, etc.), and add fast-acting yeast to
the flour (it does not require preliminary activa-
tion, i.e. adding of water). Follow the recommen-
dations on the packing or observe the following
proportions:
1 tea spoon of fast-acting yeast powder is equal
to 1.5 of tea spoon of fresh compressed yeast.
Store yeast in a refrigerator. Yeast is destructed
at high temperatures, and the dough rises
poorly.
Salt
Salt gives bread additional flavor and color,
but slows down the yeast growth. Do not use
excessive quantities of salt. Always use fine salt
(coarse one can damage the form's non-stick
coating).
Eggs
Eggs improve the structure and volume of the
pastry, give additional flavor. Eggs should be
whipped carefully before adding to the dough.
Animal and vegetable fats
Animal and vegetable fats make the pastry soft-
er and increase its storage life. Cut butter into
small cubes or let it melt a little before adding it.
Baking powder and soda
Soda and baking powder (leaven) shorten the
time necessary for dough rising. Use leaven
or soda when baking in «EXTRA FAST MODE».
It is necessary to mix soda with citric acid
and a little flour beforehand (5 g of baking
soda, 3 g of citric acid and 12 g of flour). This
amount of the powder (20 g) is rated for 500
VT-1990 IM.indd 9
g of flour. Do not use vinegar for soda slak-
ing, it will make the crumb less homogeneous
and damper. Baking powder (leaven) is just
to be poured into the form following recipe
instructions.
Water
Water temperature plays the crucial role in
bread making process. The optimal water tem-
perature is 20-25°С, for EXTRA FAST MODE
– 45-50°С. You may as well use milk instead
of water or enrich bread flavor by using some
natural juice.
Dairy foods
Diary foods improve the nutrition value and
flavor of the bread. The crumb becomes more
beautiful and savoury. Use fresh diary foods or
powdered milk.
Fruit and berries
Use only fresh and quality fruit and berries for
jam making.
DOSAGE
The secret of good bread lies not only in the
quality of ingredients but also in precise abid-
ance to their proportions.
Use kitchen scales or measuring cup (10)
–
and spoon (11), included.
Fill the measuring cup (10) with liquid to the
–
appropriate mark. Check dosage, placing
the cup on a flat surface.
Clean the cup carefully before measuring
–
another type of liquid.
Flour should be screened, and the heap
–
should be removed with a smooth knife.
– Do not compact dry ingredients when put-
ting them into the measuring cup (10).
It is important to screen the flour before
–
measuring in order to saturate it with air, this
provides the best baking quality.
9
ENGLISH
20.01.2014 14:29:14