!
Sugar
,
brown sugar and honey
Effects
Key
points
Sugar is the nutrition for bread yeast which
can speed up the fermentation. It can also im-
prove taste, smell and crust of breads.
ő!
Big sugar particles shall be pulverized.
ő!
Do not use rock sugar and other crystal sugar.
ő!
Increase the amount of sugar to darken
the crust ; decrease the amount to light-
en the crust.
ő!
Do not use the low-calorie sugar substitute.
Water
Effects
Key
points
Gluten is produced by adding water
in flour.
Pineapple bread
Other menus while
room temperature
is above
25 ņ
Rapid bread
French bread
Whole wheat bread
For making bread
ő!
The water of which the hardness is within 50~200 should be
the most appropriate in this case.
＊
The hardness of the water is calculated from its calcium and
magnesium content. Water of moderate hardness can impr-
ove the dough elasticity and the bread swelling effect. If the
wa
ter is too hard, the bread will be hard
er.
ő!Distilled water is not applicable for bread swelling.
s
ic ingredients
prep rations
DŽDž
54
Basic weight of each spoon
(Supplied measuring spoon)
Tablespoon Teaspoon
Approx.12 䌧 Approx.4 䌧
Milk powder Approx.6 䌧 Approx.2䌧
Salt
lj
Approx.5䌧
Dry yeast
lj
Approx.2.8 䌧
In case of changes of recipe and type
of ingredients
Adjust according to personal preferences based on the
following quantities.
ő
Increasing the amount of sugars will darken the crusts.
Decreasing the amount will lighten the crusts and reduce
the height.
ő
ő
ĄHoney shall not exceed 25 㪾
ĄOne tablespoon of milk powders is equivalent to
70 mL milk
Ingredients To increase To decrease
Butter
May be increased
by 150%
Milk powder
May be exempted
Salt
lj
May be exempted
May be decreased
by 50%
May be increased
by 100%
May be increased
by 100%
May be decreased
by 50%
The bread will have less texture without salt.
Margarine may be used to substitute butter, honey to
substitute sugar and milk to substitute milk powder
(P.53)
Reduce the water in the same quantity of
eggs or milk.
ĄEgg (1 at the most)
ĄMilk (half of water quantity at the most)
Put egg and others into the measuring
cup and add water for measurement.
ő
Do not use timer.ő
(May deteriorate in summer)
In case of adding eggs or milk
Granulated sugar
Granulated sugar
Bread-making ingredients
Granulated sugar
Without salt, ferment acts less frequently, glutens will not
form and quality of the bread will not be satisfactory.
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