Philco PHBM 7000 - Manual (Page 14)

12 Revison 06/2014 Copyright © 2014, Fast ČR, a. s.
EN
PART 8: BREAD BAKING
A short overview of the most common ingredients used for bread baking.
1. Bread
fl our
Bread fl our is high in gluten (it can also be called high-gluten fl our with high protein content), it has good
elasticity and keeps the size of the bread unchanged and from falling inside on itself. Because the gluten
content is higher than in common fl our, it can be used for baking of larger breads with better inner fi bre/
texture. The bread fl our is the most important ingredient in the bread baking process.
2. Plain fl our
Plain fl our is made of carefully selected hard and soft wheat and it is suitable for quick bread baking or for
cake and pastry baking.
3. Whole wheat fl our
Whole wheat fl our is made by wheat milling and it contains the wheat skin and gluten. Whole wheat fl our
is heavier and more nutritious than regular fl our. Bread baked from whole wheat fl our is usually smaller.
That is why most recipes combine whole wheat with bread fl our in order to achieve best results.
4. Black wheat fl our
Black wheat fl our, also called „rough fl our”, is high in fi bre, similar to whole wheat fl our. To obtain larger
bread size after rising, it must be used in combination with large portions of bread fl our.
5. Baking powder
Baking powder is made by milling soft wheat or low protein wheat and it is used mainly for cake baking.
Many types of fl our look almost the same; yeast performance, fl our quality and absorption properties differ
largely and depend on the growing areas ,growth conditions , milling process and method of storage. Try
fl our from various makers to test and compare the taste and select the one that produces the best results,
according to your expectations and taste requirements.
6. Corn fl our and oatmeal fl our
Corn and oatmeal fl our are made by milling corn and oatmeal. Both fl ours are used as additional ingredients
during rough bread baking and to enhance the taste and improve the bread texture.
7. Sugar
Sugar is a very important ingredient and it is used to achieve crust colour and sweet taste of breads or
pastries. White sugar helps during the fermentation/rising process and it is also used as an important
nutrient. In special cases you may use brown sugar, powdered sugar or special cotton sugar.
8. Yeast
Yeast supports the fermentation/rising process and produces carbon dioxide that helps the bread to expand
and makes fi ner texture. However, quick rising requires carbohydrates in sugar and fl our.
1 teaspoon of dry active yeast = 3/4 of a teaspoon of instant yeast
5 teaspoons of dry active yeast = 1 teaspoon of instant yeast
2 teaspoons of dry active yeast = 1,5 teaspoon of instant yeast
Yeast must be stored in refrigerator because high temperature may damaged it; before using yeast, check
the expiration date and storability. Store back in the refrigerator immediately after use. Inability of the dough
to rise is usually caused by „dead” yeast.