Manual Termozeta 73978 FORNARINA 2 (page 26 of 100) (English, German, French, Italian, Spanish)

485944

Zoom out

Zoom in

1/100

ŸŸŸ ENGLISH

CHOICE OF THE INGREDIENTS

The ingredients to be used are the ones generally used in doughs with

yeast: flour, water, yeast, milk, sugar, salt, eggs, etc.

Flour. It must be a bread making flour, that is a medium-strong flour,

which is simply obtained with a mixture of T45 or T55 flour (00 or 0).

It is also possible to use flours of cereals which are different from soft

wheat.

Yeast. Both fresh and dehydrated brewer’s yeast can be used. It is

important to observe the quantities indicated in the recipes because

an excess or a lack of yeast may cause negative results.

Water. This ingredient is almost always present and can be substituted

or combined with milk and/or eggs.

To establish the water quantity, a rule of traditional bread making

methods can be used: the water quantity must be equal to the 60%

with respect to the flour. Example: if the recipe requires 500 g of flour,

the water must be 300 g. For lower rates, a too hard dough does not

allow the bread to rise enough. If there is too much water, the rising

can be excessive because of a too soft dough, with a subsequent

reduction of the swelling during the baking phase.

Sugars. Also salty recipes generally require a small quantity of sugars,

such as sugar, honey or malt. These ingredients help in making the

rising more active and in the crust colour.

Fats. All the recipes generally require small quantities of oil or butter

which give softness to the finished product.

HOW THE BAKING MACHINE WORKS

The program is made up of 3 phases with a changeable length according

to the recipe and the bread size chosen.

1. Kneading: phase of mixture of the ingredients.

2. Rising: one or several rising cycles with very short kneading

intervals.

3. Baking: final phase of the cycle, when the baking takes place.

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of Termozeta 73978 FORNARINA 2 in the language / languages: English, German, French, Italian, Spanish as an attachment in your email.

The manual is 1,9 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info

Termozeta 73978 FORNARINA 2 Manual

Product: