SINBO SBM 4712 - Manual (Page 27)

- 26 -
INTRODUCTION OF BREAD INGREDIENTS
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature
between 20˚C and 25˚C is the most proper. But the water temperature should be within
45-50˚C for achieving rising speed for make Ultra Fast bread. The water may be replaced
by fresh milk or water mixed with 2% milk powder, which may enhance bread flavor and
improve crust color. Some recipes may call for juice for the purpose of enhancing bread
flavor, eg: apple juice, orange juice, lemon juice and so on.
Ingredients weight
One of important step for making good bread is utilizing proper amount of ingredients.
It is strongly suggest to used measuring cup, measuring spoon to obtain accurate amount,
otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups.
Observe the level of the measuring cup with your eyes horizontally.
When you measure cooking oil or other ingredients, clean the measuring cup thoroughly
without any other ingredients.
2. Measure dry powder
Dry powder should be kept in natural and loose conditions, level the cup mouth gently
by blade to ensure accurate measure.
3. Ingredient sequence
The sequence of placing ingredients should be observed, generally speaking, the sequence
is: liquid ingredients, eggs, salt and milk powder etc. When placing the ingredients, the
flour can't be wet by liquid completely. The yeast can only be placed on the dry flour.
Exclusively, yeast can't touch with salt. After the flour has been kneaded for some time
and a beep remind you to put Fruit ingredients into the mixture. If the fruit ingredients
are added too early the flavor will be diminished after long time mixing. When you use
the delaying function for a long time, never add the perishable ingredients such as eggs,
fruit ingredient.