Termozeta fornarina 2 Libro De Instrucciones página 26

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ENGLISH
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.
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.