TEFAL PF220838 Instrucciones De Uso página 62

Example: adjust the quantity of liquid.
EN
Too liquid
Exception: cake batter must remain
quite liquid.
INFORMATION ON THE INGREDIENTS
Yeast:
Bread is made using baker's yeast. This
type of yeast is sold in several forms: small
cubes of compressed yeast, active dry yeast
to be rehydrated or instant dry yeast. Yeast
is sold in supermarkets (bakery or fresh
foods departments), but you can also buy
compressed yeast from your baker.
Quantity/weight equivalences between dry yeast and compressed yeast
Dry yeast 1
Compressed yeast (in g) 9
Flours:
Using T55 flour is recommended, unless
otherwise indicated in the recipes. When
using mixes of special flour types for
bread, brioche or milk bread, do not
exceed 750 g of dough in total (flour +
water).
OK Too dry
The yeast must be directly incorporated
in your machine's pan with the other
ingredients. Nonetheless consider
thoroughly crumbling the compressed
yeast between your fingers to facilitate its
dispersion.
Follow the recommended amounts (see the
equivalences chart below).
1.5 2 2.5 3 3.5 4
13 18 22 25 31 36
Depending on the quality of the flour, the
bread making results may also vary.
• Keep flour in a hermetically sealed
container, since flour reacts to
fluctuations in climate conditions
(humidity). Adding oats, bran, wheat
germ, rye or whole grains to the bread
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dough, will produce a bread that is
denser and less fluffy.
• The more a flour is based on whole
grains, that is, containing a part of the
outer layers of a wheat grain (T>55), the
less the dough will rise and the denser
the bread will be.
Gluten-free flour:
Using large quantities of these flour types
to make bread calls for the use of the
gluten-free bread program. There is a large
number of flour types that do not contain
any gluten. The best known are buckwheat
flour, rice flour (either white or whole
grain), quinoa flour, corn flour, chestnut
Thickening agents for gluten-free
breads:
To obtain a proper consistency and to
attempt to imitate the elasticity of gluten,
Ready-to-use gluten-free
preparations:
They make it easier to make gluten-free
bread since they contain thickeners and
have the advantage of being completely
4.5 5
Sugar:
40 45
Don't use sugar lumps. Sugar feeds the
yeast, gives a good flavour to the bread
Salt:
It regulates the activity of the yeast and
gives flavour to bread. It must not come
into contact with the yeast prior to the
• You will also find commercially available
ready-to-use preparations for breads.
Please refer to the manufacturer's
recommendations for the use of these
preparations.
flour, millet flour and sorghum flour.
For gluten-free breads, in order to try
to recreate the elasticity of gluten, it is
essential to mix several types of non bread
making flours and to add thickening
agents.
you may add some xanthan gum and/or
guar gum to your preparations.
guaranteed to be gluten-free — some are
also organic.
All brands of ready-to-use gluten-free
preparations do not yield the same results.
and improves the crust colour.
start of the preparation. It also improve the
structure of the dough.
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EN