eta Duplica Vital plus Bedienungsanleitung Seite 61

What needs to be done when using rye flour?
The rye flour contains certain gluten level; this level is, however, lower than for other flours.
To produce easily digestible bread, the whole grain rye bread has to be produced with
higher yeast content.
How many different flours exist and how are they used?
a) Corn, rice and potato flour is suitable for people allergic to gluten or for those suffering
from low-absorption syndrome or stomach diseases.
b) Flour from spelt is expensive but without any chemical substances because this wheat
grows on poor soil and requires no fertilizers. The spelt flour is especially suitable for
allergic people. It can be used for all recipes described in the recipe book and replaces
flour 405, 550 and 1050.
c) Millet flour is particularly suitable for persons suffering from many allergies. It can be
used for all recipes described in the recipe book and replaces flour 405, 550 and 1050.
Durum flour is suitable for baguettes thanks to its consistency and it may be replaced by
durum semolina.
Number codes of flour types
00 Wheat fine-ground flour, light
T 400 Wheat semi-coarsely ground flour, selection
T 405 Wheat semi-coarsely ground flour made from grains with sprouts and bran removed;
it is the „lightest" and „the least" whole grained.
T 450 Coarse ground flour
T 512 Bakery special wheat flour
T 530 Light fine-ground wheat flour - bakery special
T 550 Semi-coarsely ground light wheat flour
T 650 Semi-light fine-ground wheat flour
T 700 Consumer ground light wheat flour
T 1000 Fine-ground dark wheat flour (bread)
T 1050 Bread wheat flour
T 1150 Bread flour
T 1800 Coarsely-ground whole grained wheat flour; fine-ground whole grained
Rye flours
T 500 Rye light
T 930 Rye dark (bread)
T 960 Rye bread
T 1150 Rye fine-ground bread flour
T 1700 Rye whole grained
Yeast
Yeast is a live organism. It reproduces in dough and produces carbon dioxide bubbles
causing rising of dough. Dried yeast is the most suitable for baking of home-made bread.
They are available in a sack and fermentation of yeast is not linked to sugar. They have
lower sugar content and they are healthier. Store unused dried yeast at low temperature
in dry place in air-proof packaging. Of course, you can also use fresh yeast; however it
is necessary to accept potentially different rising intensity depending on freshness of the
yeast. In principle, fresh yeast must be first let rising in a liquid specified in the recipe.
Roughly 10 – 13 g of fresh yeast is required per 500 g of flour if you bake your bread in the
bread maker because due to moisture and hot environment created by the bread maker
the yeast rises more intensively than in a classic oven.
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