Moulinex Uno - Ingredients Guide; Ingredient Information

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INGREDIENTS
Fats and oils: fats make the bread softer
andtastier.Italsostoresbetterandlonger.
Toomuchfatslowsdownrising.Ifyouuse
butter,cutit intotinypieces so thatit is
distributedevenlythroughoutthepreparation,
orsoftenit.Youcansubstitute15gbutterfor
1tablespoonofoil.Donotaddhotbutter.
Keepthefatfromcomingintocontactwith
the yeast, as fat can prevent yeast from
rehydrating. Do notuselow fat spreads or
buttersubstitutes.
Eggs:eggsmake thedoughricher,improve
thecolourof the bread andencouragethe
developmentofthesoft,whitepart.Ifyou
useeggs,reducethequantity ofliquidyou
useproportionally.Breaktheeggandtopup
withtheliquiduntilyoureachthequantity
of liquid indicated in the recipe. Recipes
aredesignedfor one50gsize egg;ifyour
eggsarebigger,addalittleflour;iftheyare
smaller,uselessflour.
Milk:recipesuseeitherfreshorpowderedmilk.
Ifusingpowderedmilk,addthequantityofwater
statedintherecipe.Itenhancestheflavourand
improvesthekeepingqualitiesofthebread.For
recipesusingfreshmilk,youcansubstitutesome
ofitwithwaterbutthetotalvolumemustequal
thequantitystatedintherecipe.Semi-skimmed
orskimmedmilkisbesttoavoidbreadhavinga
closetexture.Milkalsohasanemulsifyingeffect
whichevens outitsairiness, givingthe soft,
whitepartabetteraspect.
Water: water rehydrates and activates the
yeast.Italsohydratesthestarchintheflour
andhelpsthesoft,whiteparttoform.Water
canbetotallyorpartiallyreplacedwithmilkor
otherliquids.Useliquidsatroomtemperature.
Flour: the weight of the flour varies
significantlydependingonthetypeofflour
used.Dependingonthequalityoftheflour,
bakingresultsmayalsovary.Keepflourina
hermeticallysealedcontainer,asflourreacts
to fluctuations in atmospheric conditions,
absorbingmoistureorlosingit.Use“strong
flour”,“breadflour”or“baker’sflour”rather
thanstandardflour.Addingoats,bran,wheat
germ,ryeorwholegrainstothebreaddough
willgiveasmaller,heavierloafofbread.
Using T55 flour is recommended unless
otherwise specified in the recipe. If you are
using special flour blends for bread, brioche
or rolls, do not exceed 750 g of dough in total.
Siftingtheflouralsoaffectstheresults:the
moretheflouriswhole(i.e.themoreofthe
outer envelope of the wheat it contains),
thelessthe doughwillriseand thedenser
the bread. You can also find ready-to-use
bread preparations on the market. Follow
the manufacturer’s instructions when using
thesepreparations.Usually,thechoiceofthe
programme will depend on the preparation
used. For example: Wholemeal bread -
Programme4.
Sugar: usewhitesugar,brownsugarorhoney.
Donotusesugarlumps.Sugaractsasfood
fortheyeast,givesthebreaditsgoodtaste
andimprovesbrowningofthecrust.Artificial
sweetenerscannotbesubstitutedforsugaras
theyeastwillnotreactwiththem.
Salt:salt givestasteto foodand regulates
theyeast’sactivity.Itshouldnotcomeinto
contactwith theyeast.Thanks tosalt, the
doughisfirm,compactanddoesnotrisetoo
quickly.Italsoimprovesthestructureofthe
dough. Useordinary table salt. Do notuse
coarsesaltorsaltsubstitutes.
Yeast:baker’syeastexistsinseveralforms:
freshinsmallcubes,driedandactivetobe
rehydratedordriedandinstant.Freshyeastis
soldinsupermarkets(bakeryorfreshproduce
departments),butyoucanalsobuyfreshyeast
fromyourlocalbaker’s.Initsfreshorinstant
driedform,yeastshouldbeaddeddirectlyto
thebakingpanofyourbreadmakerwiththe
otheringredients.