User manual CLATRONIC BBA3505

[. . . ] This happens in particular when wheat flour is used owing to its greater content of gluten. Too much milk affects the fermentation of the yeast c Het brood zakt in het midden in Het deegvolume is groter dan het bakblik kan bevatten en het brood zakt in a/f Het fermenteren was te kort of te snel, als gevolg van te hoge temperatuur van het water of de c/h/l bakruimte, of als gevolg van te hoge vochtigheid. helemaal geen zout of te weinig zout a/b Te veel vloeistof f/g Zware , klontachtige structuur. Te veel bloem of niet genoeg vloeistof a/b/g Te veel fruit, volkoren of één van de andere ingrediënten a/b Too much fruit, wholewheat or one of the other ingredients b Oude bloem d Het brood is in het midden niet gaar . [. . . ] The lower the type number, the less roughage the flour contains and the lighter it will be. The term “wholewheat” means that the flour was ground from whole grain and hence it has a greater contents of roughage thus making the wholewheat flour darker. However, the use of wholewheat flour does not make the bread darker as is widely believed. € What must be done when using rye flour?Rye flour does net contain any gluten and the bread hardly rises. In order to make it easily digestible a rye wholewheat bread with leaven is to be made. The dough will rise only if one part of type 550 flour is added to every four parts of rye flour without gluten. The higher the type number, the lower the gluten contents of the flour are and the less the dough will rise. The highest quantity of gluten is contained in type 550 flour. € How many different flour types are there and how are they used?A) Corn, rice and potato flour 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 flour is very expensive, but it is free from chemical additives because spelt grows on very poor 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. Storage • Ensure that the appliance is clean and dry and has cooled down complete before storing. Store the appliance with the lid closed. [. . . ] € If the bread is too pale after baking, you can leave it to brown with the baking program. Classic Bread Recipes Classic White Bread Ingredients Water or milk Margarine/butter Salt Sugar Flour type 550 Dry yeast Program “NORMAL” Nut & Raisin Bread Ingredients Water or milk Margarine/butter Salt Sugar Flour type 405 Dry yeast Raisins Crushed walnuts Program “NORMAL” 350 ml 1 ½ tbs 1 tsp 2 tbs 540 g 1 packet 85 g 3 tbs 300 ml 1 ½ tbs 1 tsp 1 tbs 540 g 1 packet Add raisins and nuts after the first kneading (indicated by the 10 buzzer sounds). Wholewheat Bread Ingredients Water Margarine/butter Egg Salt Sugar Flour type 1050 Wholewheat flour Dry yeast Program “VOLLKORN” 300 ml 1 ½ tbs 1 1 tsp 2 tsp 360 g 180 g 1 packet When using the timer function to delay the program start, add some more water instead of using eggs. 53 Buttermilk Bread Ingredients Buttermilk Margarine/butter Salt Sugar Flour type 1050 Dry yeast Program “NORMAL” Onion Bread Ingredients Water Margarine/butter Salt Sugar Large chopped onion Flour type 1050 Dry yeast Program “NORMAL” or “ULTRA SCHNELL” Seven Seeds Bread Ingredients Water Butter/margarine Salt Sugar Flour type 1150 Wholewheat flour 7-seed flakes Dry yeast Program “VOLLKORN” Soak, if using whole seeds. [. . . ]