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Bread-making ingredients
Dairy products
In addition to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and quantities may vary depending on the kinds of breads)
(Milk powder, milk)
Milk
powder
MILK
Improve bread taste, smell and crust
conditions.
Prevent hardening of bread.
ɑ
Please reduce the same quantity of water
if milk is used.
ɑ
Please use skim milk powder or whole
milk powder with natural nutritional
content.
Effects
Key points
High-gluten
flour
Flour
(High-gluten flour, Low-gluten flour)
Mixed with water, the protein will be
combined to form gluten.
Effects
Key points
Generally, use high-gluten flour which has high protein
content (12%
ȋ
15%). Non bread flour has an
unobvious swelling effect. It will result in harder bread.
Furthermore, self-raising flour has no swelling effect.
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Please check the list of ingredients on the flour
package in advance.
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Flour sifting is not necessary.
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The swelling may vary due to different
protein contents.
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Use the ingredient which is produced
recently.
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Keep in a cool and dry place.
ɑ
Be sure to use a scale to
measure it in “weight”.
For making bread
Butter
Fats and oils
Effects
Key points
It makes the bread texture fine, soft and
moist.
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Applicable in solid form, unnecessary to
be softened.
＊
Unsalted butter is recommended.
Butter, unsalted butter,
margarine and shortening
˅
˄
Natural yeast
(Raw)
Sugar is used as the source of nutrition to
create carbon dioxide that makes the
dough rise.
Natural yeast made by natural
food is used to make natural yeast
bread which has a unique texture.
Natural yeast can be made
through “Cultivating natural yeast
fermentation” (P.131)
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The yeast is alive.
Freshness of yeast can affect the
swelling 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.
ɑ
If yeast powder gets wet, its fermentation
ability will be reduced.
Bread texture
The dough rises with
the carbon dioxide
trapped inside.
Bread yeasts
ɑ
Natural yeast of “Hoshino” brand is recommended as
fermentation quality is stable.
Instant Dry yeast
In order to make a soft and
delicious bread, it is better to
use Instant dry yeast that
doesn't require advance
fermentation.
＊
Do not use fresh yeast and baking powder.
Instant
Dry yeast
Effects
Egg
Improve bread taste, smell and crust
conditions.
It can also improve the elasticity of the bread.
Effects
Key points
Salt
It gives flavor to bread and
makes bread chewy.
It can also avoid bacterial breeding.
Effects
Salt
ɑ
Angel Instant dry yeasts are recommended.
(vacuum package)
＊
For recipes of high sugar content (8
g
sugar or above 100
g
flours), please use Angel Instant dry yeasts for bread
making. Non Instant dry yeasts for bread making have an
unobvious swelling effect. They will result in harder bread.
For making bread
