User manual CLATRONIC BBA 2785

[. . . ] Congratulations for having purchased the BBA 2785 model Bread Baking Machine. the appliance is completely automatic and extremely user-friendly. You will also find the recipes for the following specialties: · White bread, dark leavened bread, light wheat and rye bread, whole bread; Dough which needs to be further worked; Jam which the bread machine can cook. Read all the instructions in the manual and follow them carefully! [. . . ] remedy: add one tablespoon of wheat gluten for 500 g of wheat. B) Spelt flour is very expensive, but it is free from chemical additives because spelt grows on very pool soil and requires no fertilizers. spelt flour is especially suitable for allergic people. It can be used in all those recipes described in the operating instructions requiring flour types 405, 550 or 1050. C) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requiring flour types 405, 550 or 1050 as described in the operating instructions. D) Durum wheat flour 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 flour 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 different quantities follow the producer's instructions on the package and adapt the quantity to the amount of flour used. What can be done if the bread tastes of yeast?A) Reduce the amount of sugar if sugar is being used. B) Add 1, 5 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water. Why does the bread made in an oven taste different 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. Problem Smoke comes out of the baking compartment or of the vents The bread goes down in the middle and is moist on the bottom. It is difficult to take the bread out of the baking tin. Cause The ingredients stick to the baking compartment or on the outside of the baking tin The bread is left too long in the tin after baking and warming. The bottom of the loaf is stuck to the kneading peg. Solution Pull out the plug and clean the outside of the baking tin or the baking compartment. Take the bread out of the baking tin before the warming function is over. [. . . ] 700 g Water 300 ml Margarine or butter 11/2 tbsp Salt 1 tsp Sugar 21/2 tbsp 1150 type flour 240g Wheat wholemeal flour 240 g 7-grain flakes 60 g Dry yeast 1 packet Program: , , WHOLEMEAL" * If you use whole grains, please soak them beforehand. Divide the dough when ready into 2 ­ 4 parts, form long loaf shapes and leave them to rest for 30 ­ 40 minutes. Make a series of diagonal cuts on the top surface and put the bread to bake in the oven. Spread the dough, make round forms and leave them to rest for 10 minutes. [. . . ]