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This sort of our is distinguished for its enhanced
nutritional value.
• Whole-grain bread is usually smaller in size. To
improve the consumer properties of bread, whole-
wheat our is often mixed with bread our.
Corn and oatmeal our
• To improve the texture of bread and to give it
additional avor properties, mix wheat or rye our
with corn or oatmeal one.
Sugar
• Sugar enriches the pastry in additional avors and
gives bread golden color.
• Sugar is a nutritional medium for yeast growth. Add
to pastry not only rened but also brown sugar and
sugar powder.
Yeast
• Yeast growth is accompanied by emission of carbon
dioxide that contributes to the formation of porous
crumb.
• Flour and sugar are a nutritional medium for yeast
growth. Add fresh compressed yeast or fast-acting
yeast powder. Dissolve fresh compressed yeast in
warm liquid (water, milk, etc.), add fast-acting yeast
to the our (it does not require preliminary activation,
i.e. adding of water).
• Follow the recommendations on the packing or
observe the following proportions:
• 1 tea spoon of fast-acting yeast powder is equal to
1.5 of tea spoon of fresh compressed yeast.
• Store fresh yeast in a refrigerator. Yeast is destructed
at high temperatures, and in this case the dough
rises poorly.
Salt
• Salt gives bread additional avor and color, but slows
down the yeast growth.
• Do not use excessive quantities of salt. Always use
ne salt (coarse salt can damage the baking form’s
non-stick coating).
Eggs
• Eggs improve the structure and volume of the pastry,
enrich avor.
• Before adding eggs to the dough, it is recommended
to whip them thoroughly.
Animal and vegetable fats
• Animal and vegetable fats make the pastry softer and
increase storage life.
• Before adding butter, it should be cut into small
cubes and warm up to room temperature.
Baking powder and soda
• Soda and baking powder (leaven) shorten the time
necessary for dough rise.
• Use leaven or soda when using programs
«SUPERFAST 1 and 2».
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