Unold 68415 Instrucciones De Uso página 47

Spelt flour
ƒ is quite expensive, but completely free of chemical
deposits, as spelt only grows on very poor ground and
does not tolerate any fertilizers. Sprout flour is ideal
for persons suffering from allergies. All recipies for
flour types 405 – 550 – 1050 can also be prepared
with spelt flour.
Hard wheat flour (durum/semolina)
ƒ is ideal for French baguette due to its consistency,
but can be replaced by hard wheat semolina.
How can fresh bread be made more edible?
If a boiled mashed potato is added to the dough, the fresh
bread is more edible.
In what proportion can one use rising substances?
It can be bought in various quantities, so the manufac-
turer's instructions on the packing have to be followed and
the quantity set in relation to the amount of flour used,
with both yeast and leaven dough. The rising capacity of
yeast is depending on the freshness of the yeast as well as
of the water quality. If the water is very soft, the yeast will
rise much more, so it may become necessary to reduce the
yeast by up to 25 % if you live in regions with soft water.
The bread tastes of yeast
If sugar is used, leave it out, but the bread will not be so
brown.
Description
Wheat very fine, white, for cake
flour
white flour for bread
medium flour
wholemeal flour, rough
Rye very fine
flour
fine
medium
wholemeal, rough
Stand 21.2.2020
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Add to the water a quantity of spirits vinegar, for a small
loaf = 1 tablespoon - for a large loaf 1.5 tablespoons.
Replace the water with buttermilk or kefir, which is possi-
ble with all recipes and is recommended due to the fresh-
ness of the bread.
Why has bread from the breadmaker another taste than out of
the oven?
This is due to the different humidity. In an oven, the bread
becomes more dry because of the larger space, in the
breadmaker, the bread remains more humid.
What do the type figures mean with flour?
The lower the figure the less roughage is contained in the
flour and the lighter it is and the more it rises because it
contains a higher proportion of gluten.
Please find on the next page a schedule with the differ-
ent types for Germany, Austria, and Switzerland as well as
some rough explanations
German Austrian Swiss
Type No. Type No. Type No.
405 480 400
550 780 550
1050 1600 1100
1600 1700 1900
815 500 720
997 960 1100
1150 960 1100
1740 2500 1900
DE
EN
FR
NL
IT
ES
PL
CZ
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