INSTRUCTION MANUAL
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V: Ingredients
Ingredients are the most important step in making bread. By choosing proper ingredients, you can make top grade bread, in order to
save time; we have summarized some valuable experience as reference for you.
1, Flour
The flour tendon is the most important confect material in making bread. Flour tendon of the can keep the state of paste and save the
carbon dioxide brought by baking powder. The term “puissant flour” means the flour with high tendon content. This kind of flour is
made from high grade wheat, very proper for making bread. Therefore, make sure the flour you bought is high tendon content.
2, Flour/black wheat flour
Black flour includes 85% kernel without dusk, the chaff content of most of kernel is small. The bread made from black flour is
smaller than the bread that made from white flour, because the tendon content of the black flour is low, but the taste of black
bread is better.
3, Whole wheat flour
This flour with kernel includes plenty of fiber. This fiber can prevent from the losing of the tendon, so bread that made from
whole-wheat flour is smaller than the white flour bread, the crust is thicker as well. But this kind of bread tastes excellent. Our
have designed programs, especially for this whole wheat flour, which takes longer time in blending and fermenting.
4, ferment powder
The ferment powder is the live organization in paste. The carbon dioxide bobbers of the ferment powder let the paste fermenting.
You ’d better use “atom shape” to dry ferment powder. This dry powder comes from sachet, which is independent on sugar when
fermenting. It contains low sugar content, good for your health. The unused baking powder should be kept in low temperature and
dry place in airproof.
5, Salt
Salt can add taste; also can reduce the speed of fermenting.
6, Butter
It can add taste, and make the bread softer, also can use man-made butter and olive oil,
7, Sugar
Sugar can adjust the color and taste of bread, it’s will cook lure bread.
Notice: if you add sugar, many kinds of sachet and baking powder can’t not be actived easily.
8, Water
you can use daily use water, temperature at around 20
℃
will be better.
9, Other ingredients.
You should choose ingredients according your own taste, such as cheese, dry fruit, egg, nut, black wheat flour, herb, flavor, etc,
but you should notice the content of the water, for example, cheese, milk, fresh fruit have a high water content, the water may
make the paste too wet, so you should adjust it according to specific condition, also can use dry cheese, and dry milk instead,
when you familiar with this bread maker, you will know if the water content is too more or too less, you can add water and flour
to adjust it, but you should remember how much salt you have add in, it will reduce the speed of fermenting, some ingredients
can mixed at the beginning ,such as dry milk and yogurt ,but some should wait for the buzz of the maker, such as paste, nut, dry
fruit. Referring to the time form, you can know when the maker will buzz.
10, Circumstance
The working circumstance is very important, the size distance of the bread between heat circumstance and cold condition is
15%. Don’t place the bread maker in place with drought, above all the anti wind function is limited, if the house is too wet, it
also effect the bread.
11, Bread storage
The bread that you make by yourself does not include antiseptic. However, if you deposit the bread in clean and closed
container, then put it into the refrigerator, like this, the bread can save for 5-7days. Besides, you can have the bread iced, but
you’d better put it into a plastic bag after cooling down.
12, Check components
