Manual Silvercrest SBB850D1 - IAN 292013 (page 4 of 45) (English)

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SilverCrest SBB 850 D1

English - 3

Introduction

Dear Customer,

This recipe booklet contains a lot of important information on the use of the SilverCrest automatic

bread maker SBB 850 D1.

Read interesting facts about baking ingredients and baking mixes on the following pages and get

important tips to ensure your products turn out well.

A number of recipes, divided according to the various programmes of the device, allow you to

produce delicious breads, cakes and jams with a minimum amount of effort. Most of the recipes

can be adapted individually to your needs by adapting/changing the listed ingredients.

Whether you want to use baking mixes or try out your own creative recipes, this recipe booklet will

assist you in using your new SilverCrest automatic bread maker.

We wish you the best of luck and bon appétit!

Interesting facts about baking ingredients

Flour

The type of flour is specified on the packaging. The type number indicates the mineral content in mg

per 100g of flour. Not every flour type is equally well suited to baking. The flour type depends on

how finely the entire grain was ground. In the case of cereals, most vitamins, minerals and fibre are

located in the outer shell of the grain. The higher the type number, the more shell parts, vitamins,

minerals and fibre are in the flour. Flour types with high numbers, for example, wheat flour

(German type 1700) or rye flour (German type 1800), are particularly healthy, but are more

difficult to bake.

The commercially available varieties of wheat or rye flour (German types 405 - 1150) are the most

suitable types of flour for baking.

Note that the type designation can vary depending on the country. For reference

purposes, the German type name (for example, German type 550) is always indicated

in brackets in the recipes and text of this recipe booklet.

Ensure that you have the right type of flour before baking.

The "Gluten-free" programme enables you to use gluten-free types of flour also.

Programmes 1 and 2 are suitable for the addition of 10-20% of grains or coarse meal.

Use programme 3 for high percentages of wholemeal (70-90%).

Refer to the following table for the properties of different types of flour and their suitability for

certain kinds of bread. Some of these flours are also used in the recipes on the following pages.

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Submitted on 11-3-2023 at 14:47
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Others manual(s) of Silvercrest SBB850D1 - IAN 292013

Silvercrest SBB850D1 - IAN 292013 Quick start guide - English - 4 pages

Silvercrest SBB850D1 - IAN 292013 User Manual - English - 64 pages

Silvercrest SBB850D1 - IAN 292013 User Manual - German - 34 pages

Silvercrest SBB850D1 - IAN 292013 Quick start guide - German - 2 pages

Silvercrest SBB850D1 - IAN 292013 Manual - German - 47 pages

Silvercrest SBB850D1 - IAN 292013 Quick start guide - Dutch - 4 pages

Silvercrest SBB850D1 - IAN 292013 Manual - Dutch - 47 pages

Silvercrest SBB850D1 - IAN 292013 User Manual - Dutch - 66 pages

Silvercrest SBB850D1 - IAN 292013 Quick start guide - French - 6 pages

Silvercrest SBB850D1 - IAN 292013 Manual - French - 69 pages

Silvercrest SBB850D1 - IAN 292013 User Manual - French - 100 pages

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