774366

Wilfa BM-50 Manual

172
Zoom out
Zoom in
Previous page
1/187
Next page
P. 24
P.
Engelsk
P. 24
EngelskEngelsk
P.
Ingredients
The major ingredient in bread making is flour, so selecting the right
one is the key to a successful loaf.
wheat flours
Wheat flours make the best loaves. Wheat consists of an outer husk,
often referred to as bran, and an inner kernel, which contains the
wheat germ and endosperm. It is the protein within the endosperm
which, when mixed with water, forms gluten. Gluten stretches like
elastic and the gases given off by the yeast during fermentation are
trapped, making the dough rise.
white flours
These flours have the outer bran and wheat germ removed, leaving
the endosperm which is milled into a white flour. It is essential to
use strong white flour or white bread flour, because this has a higher
protein level, necessary for gluten development. Do not use plain
white flour or self-raising flour for making yeast risen breads in your
bread maker, as inferior loaves will be produced. There are several
brands of white bread flour available, use a good quality one,
preferably unbleached, for the best results.
wholemeal flours
Wholemeal flours include the bran and wheat germ, which gives the
flour a nutty flavour and produces a coarser textured bread. Again
strong wholemeal or wholemeal bread flour must be used. Loaves
made with 100% wholemeal flour will be more dense than white
loaves. The bran present in the flour inhibits the release of gluten,
so wholemeal doughs rise more slowly. Use the special wholewheat
programs to allow time for the bread to rise. For a lighter loaf,
replace part of the wholemeal flour with white bread flour. You can
make a quick wholemeal loaf using the rapid whole wheat setting.
strong brown flour
This can be used in combination with white flour, or on its own. It
contains about 80-90% of the wheat kernel and so it produces a
lighter loaf, which is still full of flavour. Try using this flour on the
basic white cycle, replacing 50% of the strong white flour with strong
brown flour. You may need to add a little extra liquid.
granary bread flour
A combination of white, wholemeal and rye flours mixed with malted
whole wheat grains, which adds both texture and flavour. Use on its
own or in combination with strong white flour.
… 172 …


Need help? Post your question in this forum.

Forumrules


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:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Wilfa BM-50 at:


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 Wilfa BM-50 in the language / languages: English, Danish, Swedish, Norwegian, Finnish as an attachment in your email.

The manual is 2.9 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