EN9
of bread-making
The freshness of
ingredients is critical!
Is it properly kept?
Yeast for bread fermentation and
swelling (P. EN12)
is perishable
like fish and meat. Instant dry
yeast must be kept in a
refrigerator! Remember to seal
the instant dry yeast when
storing it.
Baking
Forming
Bake with an oven
Take out the bread
Take out the bread
When adding
ingredients
(P. EN18)
P. EN44
Fermentation
Take out the dough.
The shape and swelling
condition of homemade
bread may vary
Bread-making process is highly
vulnerable to temperature,
humidity, ingredients and setting
time. Conditions of shapes and
swelling extents will change slightly
even if the same baking method is
applied. (P. EN56, EN57)
For high room temperature or
during the summer, refrigerate
before hand
Water substantially affects swelling
conditions. The temperature of
ingredients will rise when it is summer or
the room temperature is over 25 ˚C.
Therefore, please add ice cubes in water
and bring temperature down to 5 ˚C.
(Use it after the ice cubes are taken out.)
Refrigerate
when it is hot
(Take out the ice cubes)
Keep in
refrigerator and
use up within
expiration
Instant dry yeast
Small-size Large-size
Size standards of bread
Basic ingredients
and preparations
Procedures and key points of bread-making
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