Vitek VT-1991 ST Die Betriebsanweisung Seite 10

ENGLISH
Whole-wheat flour (wholemeal)
Whole-wheat (wholemeal) flour is obtained by
grinding whole wheat grains together with the
membrane. This sort of flour is distinguished for
its enhanced nutrition value. Whole-wheat bread
is usually smaller in size. In order to improve the
consumer properties of bread whole-wheat
flour is often mixed with bread flour.
Corn and oatmeal flour
In order to improve the bread texture and addi-
tional 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 nutri-
tional 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 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 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 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.
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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 g of 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. Optimal water temperature is
20-25°С, and 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 (8) and
–
spoon (9), included.
Fill the measuring cup (8) with liquid to the
–
appropriate mark. Check dosage, placing
the cup (8) on a flat surface.
Clean the cup (8) carefully before measuring
–
another type of liquid.
Do not compact dry ingredients when put-
–
ting them into the measuring cup (8).
It is important to screen the flour before
–
measuring in order to saturate it with air, this
provides the best baking quality. The heap
should be removed with a smooth knife.
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