Vitek VT-1993 W Betriebsanweisung Seite 10

ENGLISH
Corn and oatmeal flour
In order to improve the bread texture and additional flavor properties mix wheat or rye flour with corn
or oatmeal one.
Sugar
Sugar enriches the pastry in additional flavors and gives bread golden color. Sugar is a nutritional
medium for yeast growth. Add to pastry not only refined but brown sugar and sugar powder as well.
Yeast
Yeast growth is accompanied by emission of carbon dioxide that contributes to the formation of
porous crumb. Flour and sugar are a nutritional agents 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 activation, i.e. adding of water).
Follow the recommendations 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; in this case 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 salt 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
before adding to the dough.
Animal and vegetable fats
Animal and vegetable fats make the pastry softer 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) quicken the dough rise. 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 leaven (20 g) is enough for 500 g flour. Do not
use vinegar for soda slaking; 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 temperature is
20-25°С, for the «EXTRA FAST MODES» the optimal water temperature is 45-50°С. You may also 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 savory. 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 the precise abidance to
their proportions.
Use kitchen scales, measuring cup (9) and spoon (10) to weight the ingredients.
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Fill the measuring cup (9) with liquid to the appropriate mark. Check dosage, placing the cup (9)
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on a flat surface.
Clean the cup (9) every time before measuring another type of liquid.
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It is important to screen the flour before measuring in order to saturate it with air; this provides the
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best baking quality.
Do not compact dry ingredients when putting them into the measuring cup (9), do not overfill the
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cup, the heap should be removed.
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