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Delta BB 1350 Manual

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23
TIPS REGARDING RECIPES
Pleas use the measuring scoops included in the following way:
The small measuring scoop (teaspoon) is equivalent to a level teaspoon
The large measuring scoop (tablespoon) is equivalent to a level tablespoon
Even slight deviations when adding ingredients may have a considerable effect
on baking results. Therefore be especially accurate when weighing out the
liquid and dry ingredients.
1) Adding and weighing liquid ingredients:
With most of the recipes described below we recommend that you add only water or
milk which is lukewarm. Butter or margarine should likewise always be soft or liquid
when added. The required quantity of water, fresh milk, etc. must be determined using
a measuring beaker.
2) Measuring powdered ingredients:
Always keep to the details in the relevant recipe. Use either the measuring scoop or
kitchen scales to determine the quantity required.
3) Adding of ingredients:
Keep to the following order: liquid ingredients, eggs, salt, powdered ingredients. Add the
yeast only to dry flour (into a hollow). Ensure that the yeast does not come into direct
contact with salt.
When the dough has been kneaded for between about 13 – 25 minutes, depending on
the program selected, you will hear a whistle which indicates that you may now add more
ingredients (nuts, fruit, etc.). Do not add the other ingredients to the dough too soon,
or some of the taste may be sacrificed during the ongoing kneading process. If you are
baking using the timer do not add any easily perishable ingredients to the dough (e.g.
eggs or fruit).
4) Types of flour:
Most of the types of flour obtainable in the market place are suitable for making bread
such as: > wheat flour Type 405 for light wheat bread
> rye flour Type 1800 for almost all wholegrain breads
> rye flour Type 1370 for dark, mixed bread
> rye flour Type 1150 for bread made with rye and wheat
flour
> rye flour Type 997 for light rye bread
> rye flour Type 815 for light cakes and biscuits
Ready-mixed bread packs are also suitable.
The baking properties of a grain-based flour depend on the gluten part of the type
of flour used. In this context bakers talk of “strong” or “soft” flours. Strong flours
have a high proportion of gluten. Wheat flour has the best baking properties of all
grain flour types.
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