Basic ingredients
EN10
Key points of bread-making and basic
ingredients
(Continued)
Flour
(High-gluten flour, Low-gluten flour)
Mixed with water, the protein will be
combined to form gluten.
●
Generally, use high-gluten flour which has
high protein content (12%-15%). Non
bread flour has an unobvious rising effect.
It will result in harder bread. Furthermore,
self-raising flour has no rising effect.
•
See the ingredients list on the flour package.
●
Flour sifting is not necessary.
●
The rising may vary due to different
protein contents.
●
Use the ingredient which is produced recently.
●
Keep in a cool and dry place.
●
Be sure to use the scale in weight (
g
) to
measure it.
Baking powder
Use for making brownies, scones
and cakes.
•
Even adding it into the bread and soft
bread would not rise well.
Rice flour
(Contain gluten or not)
Rice flour does not contain the
proteins necessary for dough rising.
Therefore, it is impossible to make
breads if only rice flour is added.
It is important to use appropriate
flour according to the various menu.
•
As rice flour for bread contains wheat
(gluten), it is not recommended for
people who are allergic to wheat.
•
Be sure to pay attention to the
ingredients, cleaning methods, and
maintenance. Use after consulting
your doctor.
Fats and oils
(Butter, unsalted butter, margarine
and shortening)
It makes the bread texture fine, soft
and moist.
●
Applicable in solid form, unnecessary to
be softened.
•
Unsalted butter is recommended.
Dairy products
(Milk powder, milk)
Improve bread taste, smell and crust
conditions. Prevent bread from hardening.
●
Please reduce the same quantity of water
if milk is used.
●
Use skimmed milk powder or whole milk
powder with natural nutritional content.
Salt
It gives flavor to bread and makes
bread chewy. It can also avoid bacterial
breeding.
Instant dry yeast
In order to make a soft and delicious bread,
it is better to use instant dry yeast that
does not require advance fermentation.
•
Do not use fresh yeast or baking powder.
●
Instant dry yeast rather than active dry
yeast is recommended.
Natural yeast
(Raw)
Natural yeast made by natural food is
used to make natural yeast bread which
has a unique texture. Natural yeast
(fermented) can be made through
"Natural yeast fermentation" (P. EN21)
●
Natural yeast of "Hoshino" brand is
recommended by their stable fermentation.
Tips on Hoshino Natural Yeast:
Precautions on the use of Hoshio
Natural yeast:
●
Sterilize any container or tools to be in
contact with natural yeast and leave it to
dry before use.
●
Irritating smell or abnormal colour serves
as a sign of food contamination. Discard
ingredients once observed.
●
Natural yeast (fermented) which are
unfavorable stored may cause
deteriorated bread quality. One-time
dosage natural yeast (fermented) can be
prepared through the below.
Steps:
Operating instructions( P. EN21)
Select menu "15"
Stuff:
Hoshino natural yeast (Raw) 10
g
Water (approx.30°C) 20 mL
Bread yeasts
Sugar is used as the source of nutrition
to create carbon dioxide that makes the
dough rise.
●
The yeast is alive.
Freshness of yeast can affect the rising
and fermenting conditions of dough.
Therefore, please use yeast within the
expiry date and be sure to seal it well and
keep it in a refrigerator.
●
If instant dry yeast gets wet, its
fermentation ability will be reduced.
Bread texture
The dough rises with
the carbon dioxide
trapped inside.
Water
Gluten is produced by kneading
after mixing water and flour.
●
Cold water is used for the following
recipes (approx. 5 ˚C: almost the
temperature of icy water)
·Rapid bread ·French bread
·Whole wheat bread
·Brioche ·Danish
·Pineapple bread
· Other menus with temperature is
above 25 ˚C
●
Please use the water from water
dispenser.
●
Alkaline water is not applicable for
making bread.
●
Be sure to use the scale in
weight (
g
) to measure it.
Sugar
(Granulated sugar, brown sugar and honey)
Sugar is the nutrition for bread yeast
which can stimulate the fermentation. It
can also improve taste, smell and the
crust of bread.
●
Big sugar particles should be pulverised.
●
Do not use rock sugar and other crystal
sugar.
●
Increase the amount of sugar to darken
the crust; decrease the amount to lighten
the crust.
●
Do not use low
-
calorie sugar substitute.
•
About gluten
The substances resulted from
combinations of protein in flour and
water. Bread-making yeast
generates carbon dioxide to inspire
the extention of the dough, hence
finally generates the textures of the
bread.
Egg
Improve bread taste, smell and crust
colour. It can also improve the
elasticity of the bread.
SD-PM107_P1-13 _180419.indd 10
3/5/2018 17:02:07
