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Location
• Leave enough space around the device to ensure proper ventilation.
• For your home bakery to work properly, it is essential that the surrounding
environment is at a constant temperature. Do not place the device in humid
rooms.
• Do not place any objects on the device.
• Place the device near an easily accessible electrical socket. Do not use
extension cords or splitters. If problems are observed, disconnect the device
from the mains immediately.
BREAD
Bread is one of the oldest foods we know. Soon after people learned to cultivate
the fields, bread became the staple food of many cultures around the world. Since
then, each culture has developed its own method of making bread based on local
ingredients and processing them. This trend continues to this day. Even bread sold
in a supermarket differs depending on the country in which it is sold. No matter
how wide the range of breads sold in bakeries and supermarkets is, it is not
beyond the smell and taste of home-made bread.
BREAD BAKING EQUIPMENT
It‘s nice to know that today‘s technology helps preserve the tradition of baking
homemade bread. Like most home appliances, your home bakery is a device
that makes your job easier. The basic advantage is that all the work (mixing,
fermenting and baking) is done for you by the device without you having to put in
the slightest effort.
Your home bakery will bake delicious loaves over and over again provided you
follow the instructions and advice. The appliance cannot think for you, so always
make sure that the ingredients and the set baking program correspond to the
instructions in the manual.
INGREDIENTS
The most important part of baking bread is the wise selection of ingredients. Only
with suitable ingredients will you achieve excellent results. To save you time in
determining which ingredients are most suitable, we have dedicated one of the
following paragraphs to each of the basic ingredients.
FLOUR
For baking, the most important ingredient in flour is a protein called gluten, which
holds the dough together. The term „thick flour“ means that the flour has a high
gluten content. It was probably ground from durum wheat and is
especially suitable for baking.
