Binatone BM-1008 - Manual (Page 10)

10
Note: If the dough-kneading blade (7) cannot be easily
removed from the mounting shaft (8), fill the bread
pan (6) with warm water (up to 50°C) and allow it
to soak for 30 minutes. After that, remove the blade,
wash it and wipe it with a soft cloth.
5. Be sure that the machine has completely cooled and that it has
been washed and dried before storing.
HELPFUL HINTS AND TIPS
The ingredients characteristics given below will
help you to make real good and flavoured bread.
Bread Ingredients
1. Bread Flour
Bread flour must have high gluten content because it has a
highly elastic structure and helps to maintain the size and shape of
the dough after it has risen. Gluten-containing flour allows you to
make bigger bread having a better internal structure compared
with ordinary flour.
2. Ordinary Flour
Ordinary flour is made from soft and hard wheat. It is used for
quick preparation of buns and cakes.
3. Whole Wheat Flour
Whole wheat flour is made from milled wheat and contains
wheat husk and gluten. It is heavier and it has a greater nutritional
value than ordinary flour. The bread made from whole wheat
flour is usually smaller than that made from ordinary flour. To
achieve ideal bread flavour, many recipes recommend that whole
wheat flour and bread flour should be combined.
4. Dark Wheat Flour
Dark wheat (coarse) flour is a kind of flour which has a high
content of fibers and is similar to whole wheat flour. To make
bigger bread, it is better to use a mixture of dark wheat flour and
bread flour when preparing the dough.
5. Cake Flour
Cake flour is made from soft wheat flour or from wheat flour
that has low protein content.
6. Corn Flour or Oat Flour
Corn flour and oat flour are produced as a result of the milling
of respective grains. These flours are added when coarse bread is
made as they enhance the flavour and improve the texture of the
bread.
Different kinds of flour are similar. Actually, it is the yeast fer-
mentation process (or the absorbing capabilities of different kinds
of flour) that influences the dough kneading and fermentation
process, as well as the bread storage time. You may try different
kinds of flour in order to compare them and to select the kind that
suits you.