Galanz MB15001AB, User Manual

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INGREDIENTS AND MEASURING

Ingredients 

Sugar
Sugar is important for increasing the sweetness and color of 
bread. Use regular sugar for general use, or brown sugar for 
special purposes.

Yeast
Yeast affects the dough leavening process to produce carbon 
dioxide gas, it raises the size of the bread ,and softens the texture. 
Rapid propagation of yeast requires carbohydrate from sugar and 
flour, instant dry yeast is often used in bread machines.

Yeast must be kept in the refrigerator. High temperatures will affect 
the yeast. Check the yeast before use. After use, put it in the 
refrigerator as soon as possible, poor bread fermentation is often 
caused by improper yeast fermentation.

The amount of yeast to use depends on its fermentation capacity, 
Adjust the amount according to the recipe.

Salt
Salt can improve the taste of bread when it is baked at a high 
temperature , but salt inhibits the growth of yeast, avoid putting 
too much salt in a a recipe. Salt can be omitted from a recipe to 
taste, but the bread fermentation process may be a little longer 
than normal.

Egg
Eggs can improve the fibrous tissue of bread, and add egg 
flavor.

Baking powder
Baking soda works the same way as baking powder, both 
can be added to the flour

Baking soda
Baking soda works the same way as baking powder, both can 
be added to the flour.   The chemical process makes the bread 
soft when heated.

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