eta GUSTITO - Page 49

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b) If the bread is constricted in the centre, the reasons may be:
– too high temperature of water;
– too much water used;
– gluten-low flour used.
Whenitispossibletoopenthelidduringoperation?
Generally, the lid can be opened at any time during the kneading phase. Small amounts of
our or liquids can be added during this phase. Proceed as follows if you require the bread
has to have some aspects: Open the lid before the last kneading phase and make a cut on
newly forming crust using a pre-heated knife, distribute cereals or mixture of potato our
and water in order to achieve shiny crust. However, this is the last chance for opening the
lid, otherwise the crumb will collapse.
Flour
The most important our element in baking of the bread is gluten. This is a natural agent
thanks to which dough has its shape and allows keeping carbon dioxide produced by
yeast. „Strong/solid“ our is our with high gluten content.
Whatiswheatwholegrainflour?
The whole grain our is produced from all types of cereals, including wheat. The term
„whole grain“ means the our was ground from whole grains and therefore, it has higher
proportion of non-digestible particles and darker colour. However, darker colour of the
bread is not caused by the use of the whole grain our.
Whatneedstobedonewhenusingryeflour?
The rye our contains certain gluten level; this level is, however, lower than for other ours.
To produce easily digestible bread, the whole grain rye bread has to be produced with
higher yeast content.
Howmanydifferentfloursexistandhowaretheyused?
a) Corn, rice and potato our is suitable for people allergic to gluten or for those suffering
from low-absorption syndrome or stomach diseases.
b) Flour from spelt is expensive but without any chemical substances because this wheat
grows on poor soil and requires no fertilizers. The spelt our is especially suitable for
allergic people. It can be used for all recipes described in the recipe book and replaces
our 405, 550 and 1050.
c) Millet our is particularly suitable for persons suffering from many allergies. It can be
used for all recipes described in the recipe book and replaces our 405, 550 and 1050.
Durum our is suitable for baguettes thanks to its consistency and it may be replaced by
durum semolina.
Numbercodesofflourtypes
00 Wheat ne-ground our, light
T 400 Wheat semi-coarsely ground our, selection
T 405 Wheat semi-coarsely ground our made from grains with sprouts and bran removed;
it is the „lightest“ and „the least“ whole grained.
T 450 Coarse ground our
T 512 Bakery special wheat our
T 530 Light ne-ground wheat our - bakery special