Manual Silvercrest SBB 850 C1 - IAN 270356 (page 4 of 50) (English, German, Dutch, French)

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EGGS

Eggs enrich the bread and give it a softer structure.

Use eggs of the largest size class when baking the

recipes given in this recipe book.

FATS: BAKING FAT, BUTTER OR OIL

Baking fats, butter and oil make the yeast-based bread

mellow. The unique form of crust and structure in

French-style breads is due to its fat-free ingredients.

However, bread stays fresh longer if fat has been

used in its making. If you use butter directly from the

refrigerator, cut it into small bits to optimise mixing

with the dough during the kneading phase.

GLUTEN-FREE

Celiac disease, in adults also called sprue, is a chronic

disease that is triggered by eating foods that

contain gluten. The protein gluten (gliadin) contained

in wheat and spelt and similar proteins in rye, barley

and oats cause damage to the mucous membrane of

the small intestine. Only special bread from health

food shops or from one's own kitchen that has been

prepared with gluten-free flours may be eaten.

However, baking bread and cake with gluten-free

flour takes some practice. Such flours require lon-

ger for the uptake of liquids and have different rising

properties. Gluten-free flours must also be thickened

or fluffed with gluten-free thickening agents. These

are for example cream of tartar, yeast, sourdough

from maize or rice flour, baking agents with a

maize basis or binding agents such as guar flour,

carob corn flour, kudzu, pectin, arrowroot starch or

carrageen. It is also necessary to give up the

familiar taste of bread. The consistency of gluten-free

breads is also different to that of wheat meal breads.

MEASURING THE INGREDIENTS

Along with our Automatic Bread Maker, you will

receive the following measuring cups, which make

the task of measuring the ingredients easier for you:

1 Measuring cup with quantity level markings

1 Large measuring spoon corresponding to one

tablespoon (tbsp.)

1 Small measuring spoon corresponding to one

teaspoon (tsp.)

Place the measuring cup on a flat surface. Make

sure that the quantities reach the measuring lines

correctly. When measuring dry ingredients, make

sure that the measuring cup is dry.

Baking tips

Baking in different climatic regions

In areas located at higher altitudes, the lower atmo-

spheric pressure causes yeast to ferment faster.

Hence, less yeast is required here.

In dry regions, the flour will be drier and requires

more liquids.

In humid regions, the flour will be more moist and

thus absorbs a lesser amount of liquids. In such areas,

more flour is required.

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Others manual(s) of Silvercrest SBB 850 C1 - IAN 270356

Silvercrest SBB 850 C1 - IAN 270356 User Manual - English, German - 48 pages

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Silvercrest SBB 850 C1 - IAN 270356 User Manual - French - 66 pages

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Silvercrest SBB 850 C1 - IAN 270356 Manual

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