Beko BKK 2505, User Manual

EN

10

About Bread Ingredients

Bread flour

Bread flour is rich in gluten content (that 

is why it is also known as gluten flour 

with high level of protein), it has a good 

elasticity and prevents deformation 

of the bread after rising. As its gluten 

content is higher than normal flour, it 

can be used for making larger bread 

and a thicker inner texture. The most 

important ingredient of bread is bread 

flour.

1.  Regular flour:  

Regular flour is prepared by mixing well 

selected soft and hard grains and used 

for baking bread and cake quickly. 

2.  Whole wheat flour: 

Whole wheat flour is prepared by milling 

whole wheat, it contains wheat husks; 

the gluten of whole wheat flour is richer 

and is more nutritious than regular flour. 

Bread made of whole wheat flour is 

generally smaller. Thus, many recipes 

recommend using whole wheat and 

regular flour together for obtaining the 

best results.

3.  Brown wheat flour:

Also known as "Coarse flour", brown 

wheat flour contains high fiber and 

resembles wholemeal flour. To obtain 

larger loaves after rising, it should be 

used in combination with bread flour in 

high proportions.

4.  Cake flour:

Cake flour is prepared by milling soft 

wheat or low-protein wheat and is 

used especially in the cakes. Various 

flour types have similar appearance; 

actually, the yeast's performance or 

water absorption capacity of various 

types of flour vary according to the 

region of origin, growing conditions, 

milling process, and storage life of the 

flour. You may test different brands of 

flour sold in your local environment and 

compare their tastes in order to select 

one that offers the best flavour.

5.  Corn flour and oatmeal:

Corn flour and oatmeal are prepared by 

milling corn and oats, respectively. Both 

are additives used for baking coarse 

bread and to enrich the flavour and 

texture. 

Sugar

Sugar is a very important ingredient 

that increases flavour and colour of 

the bread. It leavens the bread and 

increases nutritional value; generally 

white sugar is used. Optionally, brown 

sugar, icing sugar or candy floss may be 

used.

Instant dry yeast powder

The yeast goes through a dough-like 

fermentation process; it generates 

carbon dioxide, makes the bread 

rise and provide a soft inner texture. 

However, leavening requires the 

carbohydrates in the sugar as well as 

from the flour for nourishment.

As it will go bad in high temperatures, 

the yeast should be stored in the 

refrigerator; please check the date of 

production and shelf life of your yeast. 

Immediately after each use, return the 

yeast to the refrigerator in an air-tight 

container. Generally, bread does not rise 

because of stale yeast.

You can check if your yeast is fresh 

and active by applying the following 

methods.

(1)  Pour 1/2 cup of lukewarm (45-

50°C) water into a measuring cup.

(2)  Add 1 teaspoon of white sugar 

into the cup, mix and sprinkle 2 

teaspoons of yeast powder onto the 

water.

(3)  Leave the measuring cup for 10 

minutes in a warm place. Do not stir the 

water.

(4)  The resulting foam should 

be approximately equal to 1 cup. 

Otherwise, the yeast is stale and won't 

work.

Salt

Salt is required to increase taste and 

the crust colour of the breads. The salt 

also limits the rising of yeast. Never use 

too much salt in your recipe; and if you 

don't want to use salt, skip this step. 

The bread will be larger without salt.

Eggs

Eggs improve the texture of the bread, 

and makes the bread more nutritious, 

increases the size, and gives a flavour