16
Basic weight of each spoon (Supplied measuring spoon)
Tablespoon Teaspoon
Granulated sugar Approx.12
g
Approx.4
g
Milk powder Approx.6
g
Approx.2
g
Salt
Approx.5
g
Dry yeast
Approx.2.8
g
In case of adding eggs or milk
Reduce the water in the same quantity of eggs or milk.
Egg (1 at the most)
Milk (half of water quantity at the most)
Put egg and others into the measuring cup
and add water for measurement.
Do not use timer.
(May deteriorate in summer)
In case of changes of recipe and type of ingredients
Adjust according to personal preferences based on the following quantities.
Increasing the amount of sugars will darken the crusts.
Decreasing the amount will lighten the crusts and reduce
the height.
The bread will have less texture without salt.
Without salt, ferment acts less frequently, glutens will not
form and quality of the bread will not be satisfactory.
Margarine may be used to substitute butter, honey to
substitute sugar and milk to substitute milk powder
(P.14)
Honey shall not exceed 25
g
One tablespoon of milk powders is equivalent to 70 mL
milk
Ingredients To increase To decrease
Butter
May be increased
by 150%
May be decreased
by 50%
Granulated sugar
May be increased
by 100%
May be decreased
by 50%
Milk powder
May be increased
by 100%
May be exempted
Salt
May be exempted
May be reduced by
50% for rice flour
bread
Bread-making ingredients
(Continued)
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