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Sencor STM 47 Manual

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Food Processor
STM 40WH / STM 41GR / STM 42BL / STM 43OR
STM 44RD / STM 45VT / STM 46YL / STM 47GG / STM 48RS
EN
EN-15
2014
11/2014
TIPS AND ADVICE FOR PREPARING VARIOUS TYPES OF DOUGHS AND BAKING THEM
BREAD DOUGH – INGREDIENTS
FLOUR
This is the most important ingredient used for baking bread. Together with yeast it creates the texture
of the loaf. When it is mixed with a liquid, the proteins contained in it start to create gluten. Gluten is
a web of fl exible fi bres which entrap gases produced by the yeast.
White wheat fl our
It is sold as baking fl our, bread fl our or fi ne wheat fl our. Fine fl our is the most readily available,
nevertheless, you will achieve better result with fl our with a protein content of at least 11% to 12%.
The recipes included in this user's manual require the use of bread fl our with a protein content of 11%.
This information is provided on the packaging of the fl our. Do not sieve the fl our or use fl our with
baking powder unless specifi ed in the recipe.
Whole grain wheat fl our
It is produced from wheat grains and contains bran and germ. Bread baked from this type of fl our will
be denser. You will achieve a less dense bread by replacing one cup of whole grain fl our with one cup
of white bread fl our.
Rye fl our
It is very popular in bread making. It contains a large amount of mineral compounds, but has a low
protein content and so it is usually combined with wheat fl our to ensure that the bread rises well.
Gluten fl our
It is produced by extracting gluten from wheat grains. Adding gluten fl our can improve the texture and
quality of the bread when using a fl our with a lower protein content.
BREAD MIXES
They contain fl our, sugar, dried milk, salt and other ingredients such as bread improver. Usually water
and yeast is added.
BREAD IMPROVER
It is available in supermarkets and health food stores. The ingredients contained in bread improver are
usually food processing industry acids such as ascorbic acid (vitamin C) and enzymes (amylase) extracted
from wheat fl our.
Bread improver will help in fi rming up the dough, thus achieving a larger size loaf and fi ner texture.
The bread is more stable and lasts longer.
SUGAR
It provides sweetness, fl avour and a brown colour to the bread crust. It is added to yeast. White sugar,
brown sugar or honey are suitable.
DRIED MILK AND DAIRY PRODUCTS
They enrich the taste and increase the nutritional value of the bread. Dried milk is suitable and easy to
use. Store it in an air-tight container in the refrigerator. Likewise, dried soya milk may be used but it
makes the bread tougher. Fresh milk should not be substituted unless indicated in the recipe otherwise.
SALT
It is an important ingredient for baking bread. It increases the absorption capacity of the dough,
improves kneading, supports gluten development and has an effect on the shape of the loaf, texture
of the crumb, taste and increases the lifetime of the bread. Measure it out carefully as it prevents the
bread from rising.
… 15 …


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