Know Your Ingredients - Black & Decker Home B6000C Mode D'emploi

KnOW YOuR inGReDientS

FlOuR & OtHeR GRAinS
All-Purpose Flour
All-purpose flour is a blend of refined hard and
soft wheat flours ideally suited for making quick
breads and cakes.
Bran Bran (unprocessed) is coarse outer portion of
wheat or rye grains that is separated from flour
by sifting or bolting. It is often added to bread
in small quantities for nutritional enrichment,
heartiness and flavor. It is also used to enhance
bread texture.
Bread Flour
Bread flour typically has higher gluten
concentration than all-purpose flour. Using
bread flour will produce loaves with better
volume and structure. Bread flour should be
used for all yeast bread courses.
cornmeal and Oatmeal Cornmeal and oatmeal come from coarsely
ground white or yellow corn and from rolled
or steel-cut oats. They are used primarily to
enhance flavor and texture of bread.
cracked Wheat Cracked wheat has very coarse texture. It
comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty
flavor and crunchy texture.
Rye Flour
Rye flour must always be mixed with high
proportion of bread flour, as it does not contain
enough gluten to develop structure for high,
even-grained loaf.
Self-Rising Flour
Self-Rising Flour is NoT RECoMMENDED
for use with your bread maker. Self-rising
flour contains leavening ingredients that will
interfere with bread and cake making.
7 Grain cereal Blend 7 grain cereal blend is a blend of cracked
wheat, oats, bran, rye, cornmeal, flax seeds and
hulled millet. It is used primarily to enhance
flavor and texture of bread.
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Vital Wheat Gluten Gluten is manufactured from wheat flour that
has been treated to remove nearly all of the
starch to leave a very high protein content.
(Gluten is the protein in wheat that makes
dough elastic.) Gluten is available at most
health food stores. It can be used in small
portions to increase volume and lighten texture.
Whole Wheat Flour Whole wheat flour is milled from the entire
wheat kernel, which contains the bran and
germ. This high fiber flour is richer in nutrients
than all-purpose or bread flour. Breads made
with this flour are usually smaller and heavier
than white loaves. Many recipes mix whole
wheat flour with bread flour or vital wheat
gluten to produce high, light-textured bread.
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