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Afk BM-3 Manual

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Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft
part softer and lighter and keeps it fresh longer.
2. Adapting the doses
It the doses need to be increased or reduced, make sure that the proportions of the original recipe
are maintained. To obtain a perfect result, the basic rules below for the adapting of the
ingredient doses must be following:
Liquids/flour: the dough ought to be soft (not too soft) and easy to knead without becoming stringy.
A ball can be obtained by kneading it lightly. This is not the case with heavy doughs like rye
wholemeal or cereal bread. Check the dough five minutes after the first kneading. If it is too moist,
add some flour until the dough has reached the right consistency. If the dough is too dry add a
spoonful of water at a time during the kneading.
Replacing liquids: When using ingredients containing liquids in a reclpe (e.g. curd cheese, yogurt,
etc.), the required amount of liquid must be reduced. When using eggs beat them in the measuring
beaker and fill it with the other required liquid up to the envisaged amount.
If you are living in a place located at a high altitude (more than 750 m) the dough rises faster. The
yeast can be reduced in these cases by ¼ to ½ of teaspoon to proportionally reduce its rising. The
same is true of places with particularly soft water.
3. Adding and measuring the ingredients and quantities
Always put in first the liquid and the yeast at the end. To avoid that the yeast acts too fast (in
particular when using the timing function), contact between the yeast and the liquid must be
avoided.
When measuring use the same measuring units, that is to say use either the measuring spoon
supplied with the bread baking machine or a spoon used in your home when the recipes require
doses measured in tablespoons and teaspoons.
The measures in grams must be weighed precisely.
For the millimeter indications you can use he supplied measuring beaker which has a graduated scale
of 50 to 300 ml.
The abbreviations in the recipes mean:
EL = level tablespoonful (or large measuring spoon)
TL = level teaspoonful (or small measuring spoon)
g = grams
ml = milliliter
Packet = 7g dry yeast for 500 g of flour – corresponds to 20 g of fresh yeast.
Fruit, nuts or cereal ingredients. If you wish to add other ingredients, you can do so in specific programs
(see the”Program Phase Timing” table), when you here the acoustic signal. If you add the ingredients
too early, they will be crushed during the kneading.
4. Recipes for the BM-3 type bread baking machine
… 14 …


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