Klarstein 10009348 - Page 21

2. Kneading blade: If the kneading blade is dicult to remove from the bread, use the hook.
Also wipe the blade carefully with a cotton damp cloth. Both the bread pan and kneading blade
are dishwashing safe components.
3. Housing:gentlywipethe outersurface ofhousing witha wetcloth. Donotuseanyabrasive
cleaner for cleaning, as this would degrade the high polish of the surface. Never immerse the
housing into water for cleaning.
Note: It is suggested not disassembling the lid for cleaning.
4. Before the bread maker is packed for storage, ensure that it has completely cooled down, clean
and dry, and the lid is closed.
INTRODUCTION OF BREAD INGREDIENTS BEFORE
1. Breadour
 Bread our is a kind of high-gluten our, also called as high-protein our containing high
 protein, which has good exibility and can prevent loaf from being sunken during rising. As
 typicallythecontentofitsglutenishigherthanthatinplainour,itcanbeusedformakingloaf
 havinglargesizeandgoodinnerbertexture.Breadouristhemostimportantingredientto
make loaf.
2. Plainour
 Plainourisablendofrenedsoftandhardwheat,andespeciallyapplicabletomakequickbread
or cake.
3. Wholewheatour
 Whole wheat our, which is ground from whole wheat, contains bran and wheat germ. It is
 heavierandricherinnutritionthanplainour.Usuallythebreadmadeofwholewheatouris
 smallerinsize,soinmanyrecipesthewholewheatourandbreadourarecombinedinorder
to achieve best result.
4. Blackwheatour
 Blackwheatour,alsonamedas“roughour”,isakindofhighberoursimilartowholewheat
 our.Toobtainthelargersizeofbreadduringrise,itshallbeusedincombinationwithhigh
 proportionofbreadour.
5. Cake powder
 Cakepowder,whichisgroundfromsoftwheatorlow-proteinwheat,isspeciallyusedformaking
cake.
6. Cornourandoatmealour
 Cornourandoatouraregroundfromcornandoatmealrespectively,bothofwhicharethe
 additiveingredientsofmakingroughbreadinordertoenhancetheavorandtexture.
7. Sugar
 Sugarisveryimportant forcrustcolorand avorofbread. Italsohelpsto fermentbreadas
nutriment. Usually white sugar is used in most cases. Brown sugar, powder sugar or cotton sugar
may be used for special purpose.
8. Yeast
The purpose of yeast is to ferment dough by producing carbon dioxide which can expand bread
 andthensofteninnerbertexture,however,fastbreedingofyeastneedscarbohydrateinsugar
 andourasnutriment.Usuallytherearethreetypesofyeast:freshyeast,activedryyeastand
 instantyeast,whereininstantyeastisusedmorefrequently,traditionalactivedryyeastmaybe
 usedtoobtainbetterfermentationeect,butinstantyeastoperatesfasterthanactivedryyeast.
Conversionrelationbetweeninstantyeastandactivedryyeastisasfollows:
 1tsp.activedryyeast=3/4tsp.instantyeast
 1.5tsp.activedryyeast=1tsp.instantyeast0
 2tsp.activedryyeast=1.5tsp.instantyeast
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