GALA GB600 Instructions D'emploi page 24

1. Bread flour
Bread flour has high content of high gluten (so it can also be
called high-gluten flour which contains high protein), it has
good elastic and can keep the size of the bread from
collapsing after rising. As the gluten content is higher than
the common flour, it can be used for making bread with large
size and more fiber. Bread flour is the most important
ingredients of making bread.
2. Plain flour
Plain flour is made by mixing well-chosen soft and hard
wheat and is generally applicable for making express bread
or cakes.
3. Whole wheat flour
Whole wheat flour is made by grinding whole wheat,
containing wheat skin and gluten. Whole wheat flour is
heavier and more nutrient than common flour. Bread made
with whole wheat flour is usually smaller in size. Many
recipes usually combine the whole wheat flour and bread
flour to achieve best results.
4. Black wheat flour
Black wheat flour, also named by "rough flour", is a kind of
high fiber flour that is similar to whole wheat flour. To obtain
the large size after rising it must be used in combination with
high proportion of bread flour.
5. Cake powder
Cake powder is made by grinding soft wheat or low protein
wheat, which is specially used for making cakes. Different
flour seems to be alike, Actually yeast performance or
absorbability of various flour differs largely for growing areas,
growth reasons, grinding process and storage life. You may
choose flour with different trademark to test, taste and
compare in local market, and select the one which could
produce the best result according to your own experiences
and taste.
6. Corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and
oatmeal respectively, they both are additive ingredients in
making rough bread, enhancing the flavor and texture.
7. Sugar
Sugar is a very important ingredient to add sweet taste and
color to the bread. It acts as active nourishment for the yeast.
White sugar is generally used, brown sugar, powdered sugar
or cotton sugar may also be used by special requirements.
8. Yeast
Yeast is the active, living ingredient in the process of making
bread, as it produces carbon dioxide, making making bread
expand (rise) and soft inner texture and fibre. For this, yeast
requires carbohydrate in sugar and flour as nourishment.
24
1 TL. active dry yeast = 3/4 TL. instant yeast
5 TL. active dry yeast = 1 TL. instant yeast
2 TL. active dry yeast = 1.5 TL. instant yeast
Yeast needs to be stored in the refrigerator as it will be killed
at high temperature. Check the date and storage life of your
yeast before use. Put it back in the refrigerator for storage as
soon as possible after each use. Usually the failure of bread
rising is caused by dead yeast.
Here is how you can determine if your yeast is fresh and
active:
1. pour 1/2 cup warm water (45-50°C) into a measuring cup.
2. Put 1 TL. white sugar into the cup and stir, then sprinkle 2
TL. yeast over the water.
3. Place the measuring cup in a warm place for about 10 min.
Do not stir the water.
4. If the froth reaches the full cup, the yeast is fresh and
active. If not, then the yeast is dead.
9. Salt
Salt is necessary to improve the bread flavor and crust color.
But salt can also restrain yeast from rising. Never use too
much salt in a recipe. if you don't want to use salt, omit it.
Without salt, bread will be larger.
10. Egg
Eggs can improve bread texture, make the bread more
nourish and larger in size, and add special egg flavor to
bread. The eggs must be stirred evenly when used.
11. Grease, butter and vegetable oil
Grease can make bread softer and provide longer storage
life. If used straight from the refrigerator, butter should be
melted or chopped into small pieces for use to distribute it
evenly in the batter.
12. Baking powder
Baking powder is mainly used to give rise to the Ultra Fast
bread and cake, as it does not need any rise time before
baking, producing gas to form bubbles and to soften the
texture of the bread utilizing chemical principles.
13. Soda
Used in the same way as baking powder. It can be used in
combination with baking powder.
14. Water and other liquid
Water is an essential ingredient for making bread. For normal
baking, cold water of a temperature between 20°C and 25°C
is generally used. But the water temperature should be within
45-50°C for achieving the adequate rising speed for Ultra
Fast bread. The water may be replaced by fresh milk or
water mixed with 2% milk powder, which may enhance bread
flavor and improve crust color. Some recipes may call for
juice for the purpose of enhancing bread flavor,
eg. apple juice, orange juice, lemon juice and so on.