Galanz MB15001AB, User Manual

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INGREDIENTS AND MEASURING

Ingredients

Bread flour (strong flour)
Also known as strong flour. It has higher protein content compared 
to other types of flour. It requires a lot of kneading to form gluten.
Strong flour is ideal for baked goods, such as breads, bagels, 
pasta, or any product that requires plenty of structure and chew.
Recommended for bread making.

Self-raising flour
Self-raising flour has a low protein content. It is often used to 
make dumplings, and steamed bread. Normally it is fermented in 
bread makers and used for types of pastry. It can also be used 
to make cakes. It is not recommended for making bread, because 
the fermentation is not ideal for bread-making.

Whole-wheat flour
Whole wheat flour is made using coarse-grain. Whole-wheat flour 
is a powdery substance, a basic food ingredient, derived by grinding 
or mashing the whole grain of wheat. Whole-wheat flour is used in 
baking of breads and other baked goods, and it is more nutritious. 
Many recipes use a whole wheat and bread four mixture to make 
high quality bread.

Rye flour
Rye flour has a similar high-fiber content to a ground whole wheat 
flour known as semolina. It must always be mixed with high 
proportion of bread flour in order to develop a high loaf of bread.

Cake flour
Cake flour is ground, soft wheat. It has a low protein content, 
and is a specialized ingredient used for baking cakes.

Corn flour and oat flour
Cornmeal and oats are processed ingredients used to 
make coarse bread. They are made from ground corn and oat 
respectively, and are used to add flavor to bread.

Please note:

Different types of flour look very similar. However they vary 
considerably according to wheat production, the growing season, 
the grinding process and storage period, fermentation properties 
of the flour, and water absorption. Choose different brands of flour 
to experiment and choose the brand of flour that gives you the 
best bread-making results from your own experience. You can  
also adjust the quantity of water or other liquids added. Press the 
dough with your hands, sticky dough produces the best results.

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