Kasanova LEI003031NOC Instruction Manual Download

Page: 20 / 82

making bread.

2. Plain flour

Flour suitable for making bread without baking powder.

3. Whole-wheat flour

Whole-wheat flour derives by grinding or mashing the whole grain of wheat. Heavier and more

nutrient than common flour as it contains wheat skin and gluten. The bread made by whole-wheat

flour is usually smaller. So many recipes usually combine the whole-wheat flour with bread or plain

flour to achieve better results.

4. Black wheat flour

Black wheat flour, also named as “rough flour”, it is a kind of high-fiber flour, similar to whole-whe

at flour. To obtain a larger loaf size after rising, it is recommended to use it in combination with

bread flour.

5. Self-rising flour

A type of flour that already contains baking powder, it is specially used for making cakes or sweets

in general.

6. Corn flour and oatmeal flour

Corn flour and oatmeal flour are grinded or milled by corn and oatmeal separately. They are the

additive ingredients of making rough bread, which are used for enhancing the flavor and texture.

7. Sugar

Sugar is a very important ingredient to increase sweet taste and color of bread. And it is also con-
sidered as nourishment in the yeast bread. White sugar is largely used. Brown sugar or powder
sugar may be called by special requirement.

8. Yeast

After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand

bread and make the inner fiber soften.

1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature, befo-
re using, check the production date and storage life of your yeast. Store it back to the refrigerator
as soon as possible after each use. Usually, the failure of bread rising is caused by the bad yeast.
The ways described below will check whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-500C) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) The froth should be up to 1 cup. Otherwise, the yeast is dead or inactive.

9. Salt

Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast from

rising. Never use too much salt in a recipe. But bread would be larger if without salt.

10. Egg

Eggs can improve bread texture, make the bread more nourish and larger, the egg should stirred
evenly.

11. Grease, butter and vegetable oil

Grease can make bread soften and delay storage life. Butter should be melted or chopped to
small particles before using.

12. Baking powder

Baking powder is used for rising cakes. It does not need rising time, can produce the air that will
form bubble to soften the texture of bread utilizing chemical principle.

13. Baking Soda

It is similar to baking powder. It can also be used in combination with baking powder.

MACCHINA DEL PANE