Master Chef 043-1394-4 - Cleaning and Maintenance; Cleaning Procedures; Bread Ingredients; Ingredient Types and Properties

Model no. 043-1394-4 | Contact us: 1-855-803-9313
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Bread Ingredientsgredients
Cleaning and Maintenance
the dry ingredients on top. During the initial mixing of quick bread batters and dry ingredients may
collect in the corners of the pan. It may be necessary to help machine mix to avoid flour clumps. If so,
use a rubber spatula.
Disconnect the machine from the power and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive agents to
prevent damage to the non-stick coating. Dry the pan completely prior to installing.
2. Kneading blade: If the kneading bar is dicult to remove from the axle, fill the bread pan with warm
water and allow it to soak for approximately 30 minutes. The kneader can then be easily removed
for cleaning. Wipe the blade carefully with a damp cotton cloth. Please note both the bread pan and
kneading blade are dishwasher-safe components.
3. Lid and window: Clean the lid inside and outside with a slightly damp cloth.
4. Housing: Gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive
cleaners as this will degrade the high polish of the surface. Never immerse the housing into water for
cleaning.
Before the bread maker is packed away for storage, ensure that it has completely cooled, is clean and
dry, the spoon and the kneading blade are in the drawer, and the lid is closed.
1. Bread flour
Bread flour has a high gluten and protein content. It has good elasticity and can keep the bread from
collapsing after rising. As the gluten content is higher than common flour, it can be used for making
bread with a large size and better inner fibre. Bread flour is the most important ingredient of making
bread.
2. Plain flour
Flour that contains no baking powder.
3. Whole wheat flour
Whole wheat flour is ground from whole grain. It contains the bran, germ and endosperm of the
wheat. Whole-wheat flour is heavier and more nutritious than white flour. The bread made with
whole wheat flour is usually smaller in size, so many recipes combine whole wheat flour with bread
flour to achieve the best results.
4. Black wheat flour
Black wheat flour, also named “rough flour”, is a high-fibre flour similar to whole wheat flour. To
obtain the large size after rising, it must be used in combination with a high proportion of bread
flour.
5. Self-rising flour
A type of flour that contains baking powder. It is generally used for making cakes.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal respectively. They are used in
conjunction with other flours and are used to enhance flavour and texture.
7. Sugar
Sugar is necessary to feed the yeast and is also used to increase the sweet taste and colour of the
bread. White sugar is largely used, but other sugars may be also be called for in dierent recipes.
8. Yeast
Yeast uses sugar to produce carbon dioxide which expands bread and makes the inner fibres soften.
Check the production and best before dates of your yeast. Store yeast in the refrigerator, and return
it to the refrigerator as soon as possible after each use.
To determine whether your yeast is fresh and active:
1. Pour 1/2 cup warm water [41–46ºC (105–115°F)] into a measuring cup.
2. Put 1 tsp white sugar into the cup, stir, then sprinkle 2 tsp yeast over the water.
3. Place the measuring cup in a warm place for about 10 min. Do not stir the water.
4. The froth should rise to 1 cup. If it doesn’t, the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavour and crust colour. Salt also prevents yeast from rising, so
beware of using too much salt in a recipe. Bread rises higher without salt.
10. Egg
Eggs can improve bread texture, and make the bread more nutritious and larger in size.
11. Grease, butter and vegetable oil
Grease can make bread soften and delay storage life. Butter should be melted or chopped into small
particles before using.
12. Baking powder
Baking powder is used making cakes rise. It does not need a rise time like yeast does.
13. Baking soda
Like baking powder, baking soda does not require a rise time. Often used in combination with
baking powder.
14. Water and other liquid
Water is an essential ingredient for making yeast activate. Recipes may call for milk or juice to
enhance bread flavour or improve crust colour.
Bread Ingredients
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