Clatronic mwg 753 B Bedienungsanleitung Seite 28

the last time. Depending on the program the display
must still show a total time of approx. 1:30 hours. If
do not wish to do so, use the hook after baking. If you
proceed with caution, you can avoid the forming of a
large hole.
• The dough spills over when it is left to rise.
This happens in particular when wheat fl our is used
owing its greater content of gluten.
Remedy:
a) Reduce the amount of fl our and adjust the
amounts of the other ingredients. When the bread
is ready, it will still have a large volume.
b) Spread a tablespoon of heated liquefi ed margari-
ne on the fl our.
• The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the
bread, the fl our does not have enough gluten.
This means that the wheat contains too little prote-
in (it happens during especially rainy summers) or
that the fl our is too moist.
Remedy: add one tablespoon of wheat gluten for
500 g of wheat.
b) If the bread has a funnel shape in the middle,
the possible cause can be one of the following:
– the water temperature was too high;
– too much water was used;
– the fl our was poor in gluten.
– draft caused by opening the lid while baking.
• When can you open the door of the microwave
when baking?
Generally speaking, it is always possible while the
kneading is underway. During this phase small quanti-
ties of fl our or liquid can still be added.
If the bread must have a particular aspect after
baking, proceed as follows: Carefully and briefl y open
the door before the last rising (depending on the
program, the display must show a remaining time of
about 1:30), remove the baking pan and carve the
forming bread crust using a sharp, preheated knife or
sprinkle grains on top, or brush the bread crust with
a cornstarch/water mixture to give it a glazed look
once baked. You can open the microwave for the last
time in this given period. The bread will collapse if you
miss this step.
• What do the type numbers for fl our mean?
The lower the type number, the less roughage the
fl our contains and the lighter it will be.
• What is wholemeal fl our?
Wholemeal fl our is made of all types of cereals
including wheat. The term "wholemeal" means that
the fl our was ground from whole grain and hence it
has greater contents of roughage thus making the
wheat wholemeal fl our darker. However, the use of
wholemeal fl our does not make the bread darker as it
is widely believed.
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05-MWG 753 B 28
• What must be done when using rye fl our?
Rye fl our does not contain any gluten and the bread
hardly rises. In order to make it easily digestible a rye
wholemeal bread with leaven is to be made.
The dough will rise only if one part of 550 type fl our is
added to every four parts of rye fl our without gluten.
• What is the gluten in fl our?
The higher the type number, the lower the gluten
contents of the fl our are and the less the dough will
rise.
The highest quantity of gluten is contained in 550 type
fl our.
• How many different fl our types are there and how
are they used?
a) Corn, rice and potato fl our are suitable for people
allergic to gluten or for those who suffer from
sprue or celiac disease. See the relevant recipes
in the operating instructions.
b) Spelt fl our is very expensive, but it is free from
chemical additives because spelt grows on very
pool soil and requires no fertilizers. Spelt fl our is
especially suitable for allergic people. It can be
used in all those recipes described in the opera-
ting instructions requiring fl our types 405, 550 or
1050.
c) Millet fl our is especially suitable for people
suffering from many allergies. It can be used in all
recipes requiring fl our types 405, 550 or 1050 as
described in the operating instructions.
d) Durum wheat fl our is suitable for baguettes thanks
to its consistency and it can be replaced with
durum wheat semolina.
• How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the fl our and
kneaded in the dough the fresh bread is easier to
digest.
• What doses of rising agent should be used?
For yeast and leaven which must be bought in diffe-
rent quantities follow the producer's instructions on
the package and adapt the quantity to the amount of
fl our used.
• What can be done if the bread tastes of yeast?
a) Reduce the amount of sugar if sugar is being
used. The bread will be slightly lighter.
b) Add 1,5 tablespoon of vinegar for a small bread
loaf and 2 tablespoons for a large loaf to the
water.
c) Use buttermilk or kefi r instead of water. This is
possible for all the recipes and it is recommended
for the freshness of the bread.
• Why does the bread made in an oven taste diffe-
rent from the bread made with the bread baking
machine?
It depends on the different degree of humidity: the
bread is baked drier in the oven owing to the larger
baking space, while the bread made in the machine is
moister.
13.10.2005, 16:34:16 Uhr