YEAST
In the fermentation process, yeast splits
the sugar and carbohydrate contained in
the dough and converts them into car-
bon dioxide, which causes the dough to
rise.
Yeast is available in different forms: as
dry yeast, as fresh yeast or as fast fer-
menting yeast. We recommend using
dry yeast for the Automatic Bread Maker
to obtain the best results.
When using fresh yeast instead of dry
yeast, follow the instructions given on
the package.
Normally, 1 packet of dry yeast corre-
sponds to 25g of fresh yeast.
Always store yeast in the refrigerator, as
heat decomposes it. Before use, check
the expiry date. After opening the pak-
ket, unused yeast should be carefully
wrapped again and stored in the refrige-
rator
Note:
For recipes suggested in this instruc-
tions manual, we recommend the use
of dry yeast.
Before cleaning, take out the baking
moulds and the kneading paddles from
the baking area. Wipe the outer surface
of the baking moulds with a wet cloth.
Important
Never dip the baking moulds in water
or any other liquids.
Use warm soap water to clean the insi-
de of the baking moulds.
If hard layers of crusts have formed on
the kneading paddles and are difficult to
remove, fill the baking moulds with
warm water and allow them to soak for
about 30 minutes.
If the insertion grip in the kneading
paddle is blocked, use a wooden peg to
carefully clean it.
Do not use any chemical cleaning
agents or thinners to clean the bread
maker.
13
13 About ingredients
FLOUR
Most of the commercially available varie-
ties of flour such as wheat or rye flour are
suitable for baking (Type 405-1150).
You can also use ready-to-use bread
baking mixtures.
Programmes 1 and 2 are ideal for adding
small proportions (10-20%) of grains or
bruised grain.
In case of larger proportions of whole meal
(70-95%) use programme 3.
