Applica Breadman TR2500BC Manual Del Usuario página 16

Course
Quick Breads
KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
All-Purpose Flour
Bran
Bread Flour
Cornmeal and
Oatmeal
Cracked Wheat
Rye Flour
Self-Rising Flour
7 Grain Cereal
Blend
16
Crust Knead 1
Light 1 min
Medium 1 min
Dark 1 min
All-purpose flour is a blend of refined hard and soft
wheat flours ideally suited for making quick breads
and cakes.
Bran (unprocessed) is coarse outer portion of
wheat or rye grains that is separated from flour by
sifting or bolting. It is often added to bread in small
quantities for nutritional enrichment, heartiness and
flavor. It is also used to enhance bread texture.
Bread flour typically has higher gluten concentration
than all-purpose flour. Using bread flour with will
produce loaves with better volume and structure.
Bread flour should be used for all baking courses.
Cornmeal and oatmeal come from coarsely ground
white or yellow corn and from rolled or steel-cut
oats. They are used primarily to enhance flavor and
texture of bread.
Cracked wheat has very coarse texture. It comes
from wheat kernels cut into angular fragments. It
gives whole grain breads a nutty flavor and crunchy
texture.
Rye flour must always be mixed with high proportion
of bread flour, as it does not contain enough gluten
to develop structure for high, even-grained loaf.
Self-Rising Flour is NOT RECOMMENDED for use
with your bread maker. Self-rising flour contains
leavening ingredients that will interfere with bread
and cake making.
7 grain cereal blend is blend of cracked wheat, oats,
bran, rye, cornmeal, flax seeds and hulled millet. It
is used primarily to enhance flavor and texture of
bread.
Knead 2 Knead 3
3 min 2 min
3 min 2 min
3 min 2 min