Philips Viva Collection Brotbackautomat - Manual (Page 8)

Type Crust Baking temp. Weight Baking time Process time
Sweet Light 105°C 500g 53 min. 3 hrs 19 min.
750g 57 min. 3 hrs 22 min.
1000g 58 min. 3 hrs 23 min.
Medium 115°C 500g 54 min. 3 hrs 19 min.
750g 57 min. 3 hrs 22 min.
1000g 60 min. 3 hrs 25 min.
Dark 135°C 500g 58 min. 3 hrs 23 min.
750g 61 min. 3 hrs 26 min.
1000g 64 min. 3 hrs 29 min.
Super Rapid Medium 140°C N/A 25 min. 58 min.
Gluten Free Medium 115°C 750g 95 min. 2 hrs 54 min.
1000g 100 min. 2 hrs 59 min.
Dough N/A N/A N/A 0 min. 1 hr 30 min.
Pasta Dough N/A N/A N/A 0 min. 14 min.
Jam N/A 115°C N/A 45 min. 1 hr
Bake Only N/A 120°C N/A 10 min. 10 min.
Ingredients and tools
This chapter describes a number of ingredients and tools used for baking bread. Each ingredient
has a special purpose. It is important to purchase high-quality ingredients and use them in the
exact amounts specified in the recipes. While some ingredients are interchangeable, others will
produce poor results in bread.
Ingredients
White flour
White flour contains enough protein (gluten) to give a lot of volume and texture to bread. It is
gluten that forms the cell wall structure, traps and holds the air bubbles and allows the bread to
rise. Most flour is bleached. This does not affect the baking performance or the shelf life.
Wholewheat flour
Wholewheat flour is a coarsely ground type of flour milled from the entire wheat kernel - brand,
germ and endosperm. The brand and germ provide the brown colour and nutty flavour while
increasing fibre. Baking with wholewheat flour results in shorter, denser loaves.
Rye flour
Rye flour is made by finely grinding rye kernels. Only flours made from wheat and rye contain
gluten-forming proteins. The gluten in rye flour is not very elastic, therefore rye flour must be used
in combination with wheat flour.
cereals, grains and seeds
Cereals, grains and seeds provide variety in texture, flavour and appearance of breads. They increase fibre
content. Three, five, seven or twelve-grain cereals can be substituted in a recipe for any multi-grain cereal.
Cracked wheat is the wholewheat kernel that is cracked into particles of different sizes from coarse to
fine. Bulgur is the wheat kernel with the bran removed, which is steamed, dried and ground. Natural bran,
both wheat and oats, cuts the gluten strands. Therefore do not use more bran than is stated in the recipe.
Gluten-free flour
Gluten is present in many cereals, such as wheat, rye, barley, oats, etc. Gluten-free bread is to be
made exclusively from gluten-free flour or gluten-free bread mixes.
Semolina flour
Semolina, a creamy yellow coarsely ground flour milled from hard durum wheat, is high in protein.
It is used to make fresh pasta. Pasta dough made of semolina is easier to knead and holds its shape
better during cooking than pasta dough made with all-purpose flour. You can replace part of the
all-purpose or wholewheat flour by semolina.
Fats
Fats tenderise, add flavour and extend shelf life of bread by retaining moisture. Shortening,
margarine, butter or oil can be interchanged in recipes. Loaves baked with these fats will vary slightly.
Avoid low-calorie soft margarine as the higher water content can greatly affect loaf size and texture.
salt
Salt controls the action of the yeast and adds flavour. Never omit salt from the dough.
The amounts used are small but necessary. Without salt, the bread may overrise or collapse.
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