Home Collection CKBM1248 Manual De Instrucciones página 11

SUGAR
Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process.
Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners
cannot be used as a substitute for sugar as the yeast will not react properly with them. Honey may be substituted for sugar in equal
proportions; reduce the liquid by the same amount.
SALT
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast. Do not increase or decrease the amount of
salt shown in the recipes. Dietetically sodium-free (less than 5 mg sodium per serving) or low salt (less than / the sodium of table salt)
1
2
may be used in equal amounts. The bread will be more coarse.
LIQUIDS
When using the term liquid, we are referring to all wet ingredients used in the recipe.
For all programs except ULTRA BAKE, it is very important that the liquid temperature is 80ºF/27ºC. With this liquid temperature, the
yeast activates gradually to accommodate these programs.
When preparing bread using the ULTRA FAST program, all liquid temperatures must be 115º-125ºF/45º-51ºC. The warmer temperature
is necessary for the yeast to activate quickly to accommodate this specially designed program.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When removing them from the
refrigerator, place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature.
EGGS
Eggs add richness and a velvety texture to bread dough and cakes. Liquid egg substitutes may be used as directed on the carton; 2 egg
whites may also be used to substituted for 1 whole egg.
REMINDER: All egg products must be at room temperature.
FATS
Ingredients such as butter, margarine, shortening and oil make the texture of yeast breads more moist and tender. Breads that call
for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the
kneading process.