Basic weight of each spoon (Supplied measuring spoon)
In case of changes of recipe and type of ingredients
In case of adding eggs or milk
Tablespoon Teaspoon
Granulated sugar Approx.12
g
Approx. 4
g
Milk powder Approx. 6
g
Approx. 2
g
Salt
Approx. 5
g
Instant dry yeast
Approx. 2.8
g
Natural yeast
(raw)
Approx. 10
g
Fermented
natural yeast
Approx. 12.5
g
Reduce the water in the same quantity of eggs or milk.
Egg (1 at most)
Milk (half of water amount at most)
ɑ
Put egg and other ingredients into the cup
and then add water for measurement.
ɑ
Do not use timer.
(Food may be contaminated in summer)
Adjust according to personal preference based on the following quantities.
ɑ
Increasing the amount of sugar will darken the crust.
Decreasing the amount will lighten the crust and reduce
the height.
ɑ
Bread will be less chewy without salt.
Enzymatic activity of natural yeast is strong, while salt
can control it. Enzymes will be over-activated without
salt. Thus, the bread cannot form properly with gluten
broken.
ɑ
Margarine can be used to substitute butter, honey can
substitute sugar and milk can substitute milk powder.
(P. EN12, EN13)
Honey shall not exceed 25
g
One tbsp of milk powder is equivalent to
70
g
(Approx. 70 mL) milk.
Ingredients To increase To decrease
Butter
May be increased
by 150%
(
except for brioche,
danish bread
)
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 and
natural yeast
bread
Bread-making ingredients
(Continued)
EN14
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