VG BBA 1

More documents

Recommendations

Info

� Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. ALTITUDE Adjustment 3,000 ft 5,000 ft 7,000 ft Reduce yeast: For each tsp in the recipe, decrease by Reduce sugar: For each tbs in the recipe, decrease by Increase liquid: For each cup in the recipe, add Ingredients 1/8 tsp 1/8 – 1/4 tsp + 1/4 tsp 0-1 tsp 0-2 tsp 1-2 tsp 1-2 tbs 2-4 tbs 3-4 tbs One of the most important factors involved when making bread is the quality and freshness of the ingredients. Moreover, it is absolutely necessary to follow the amounts prescribed accurately. All-purpose flour All-purpose flour is a blend of refined hard and soft wheat flours especially suited for making breads and cakes. While this type of flour may give acceptable results from your bread maker, we recommend using bread flour. Bread flour Bread flour is high gluten/protein flour that has been treated with conditioners that give dough a greater tolerance during kneading. Bread flour typically has a higher gluten concentration than all-purpose flour, however, depending on different milling practices this may vary. Bread flour is recommended for use with this bread maker, but all-purpose flour will give acceptable results. Whole-wheat flour Whole-wheat flour is milled from the entire wheat kernel, which contains the bran and germ and makes it heavier and richer in nutrients than all-purpose flour. Bread made with this flour is usually smaller and heavier than white loaves. To overcome this, whole-wheat flour is usually mixed with all-purpose flour, bread flour or gluten to produce taller, light-textured bread. Rye flour Rye flour is a high fibre flour similar to whole-wheat flour. Rye flour must always be mixed with a high proportion of all-purpose flour, bread flour or gluten, as it does not contain enough gluten to develop the structure for a tall, even-grained loaf. Gluten Gluten is the protein in the wheat that makes the dough elastic. Gluten is usually available at most health food and bulk stores and is sometimes used in small portions with dense, low gluten flours such as a whole-wheat to increase volume and lighten texture. 26 VG BBA 1 - 110711 Assembly page 26/168
� Cake flour Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. Cake flour is low gluten/protein flour and is specially designed for use in cake recipes. It is not recommended for bread recipes. Self-rising flour Self-rising flours contain unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use in your bread maker. Bran Bran (unprocessed) and wheat germ are the coarse outer portions of the wheat or rye grains separated from the flour. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread. Cornmeal and oatmeal Cornmeal and oatmeal come from the coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance the flavour and texture of bread. Cracked wheat Cracked wheat is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives whole grain bread a nutty flavour and crunchy texture. Seven-grain cereal blend Seven-grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet. Yeast Yeast, through a fermentation process, procedures gas (carbon dioxide) necessary to make bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Active dry granular yeast is used in all recipes that call for yeast. There are basically four different types of yeast available; fresh, dry, quick-rising and bread machine. It is recommended that traditional dry yeast be used, however, quick-rising yeast can also be used in lesser amounts. Fresh or compressed cake yeast is not recommended, as they will produce poor results. Yeast must always be stored in a refrigerator to keep it fresh. Too much heat will kill it. Once your yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used. The following test can be done to determine whether your yeast is stale and inactive: � Place ½ cup of lukewarm water into a small bowl or cup. � Stir 1 tsp of sugar into the water, then sprinkle 2 tsp of yeast over the surface. � Place the cup in a warm area and allow sitting for 10 minutes undisturbed. � The mixture should foam and produce a strong yeast aroma. If this does not occur, fresh yeast should be purchased. 27 VG BBA 1 - 110711 Assembly page 27/168
Page 1 and 2: � Fax +32 2 359 95 50 Copies of t
Page 3 and 4: � Fax +32 2 359 95 50 D Gerät 1.
Page 5 and 6: � Fax +32 2 359 95 50 RO Aparatul
Page 9 and 10: � Roggenmehl Fax +32 2 359 95 50
Page 11 and 12: � Fax +32 2 359 95 50 Natriumbika
Page 17 and 18: � Fax +32 2 359 95 50 BESCHREIBUN
Page 23 and 24: � Fax +32 2 359 95 50 SCHNELLPROG
Page 25: � Fax +32 2 359 95 50 SHORT CORD
Page 33 and 34: � Fax +32 2 359 95 50 Crust is to
Page 37 and 38: � Fax +32 2 359 95 50 WHOLE-WHEAT
Page 39 and 40: � Ingredients: Fax +32 2 359 95 5
Page 41 and 42: � Fax +32 2 359 95 50 POUR VOTRE
Page 49 and 50: � Fax +32 2 359 95 50 UTILISATION
Page 51 and 52: � Fax +32 2 359 95 50 Si votre pa
Page 55 and 56: � Ingrédients: Fax +32 2 359 95
Page 59 and 60: � Fax +32 2 359 95 50 BELANGRIJKE
Page 61 and 62: � Fax +32 2 359 95 50 Geografisch
Page 69 and 70: � Fax +32 2 359 95 50 • U bent
Page 71 and 72: � Ingrediënten: Fax +32 2 359 95
Page 77 and 78:
� Fax +32 2 359 95 50 CONSEJOS DE
Page 79 and 80:
� Fax +32 2 359 95 50 Copies of t
Page 81 and 82:
� Fax +32 2 359 95 50 Copies of t
Page 83 and 84:
� Fax +32 2 359 95 50 Copies of t
Page 85 and 86:
� Fax +32 2 359 95 50 Copies of t
Page 87 and 88:
� Fax +32 2 359 95 50 • Ha pues
Page 89 and 90:
� Ingredientes: Fax +32 2 359 95
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
� Fax +32 2 359 95 50 PARA A SUA
Page 97 and 98:
� Fax +32 2 359 95 50 Copies of t
Page 99 and 100:
� Fax +32 2 359 95 50 Copies of t
Page 101 and 102:
� Fax +32 2 359 95 50 Copies of t
Page 103 and 104:
� Fax +32 2 359 95 50 UTILIZAÇÃ
Page 105 and 106:
� Fax +32 2 359 95 50 B) Problema
Page 107 and 108:
� Fax +32 2 359 95 50 Copies of t
Page 109 and 110:
� Fax +32 2 359 95 50 Copies of t
Page 111 and 112:
� Fax +32 2 359 95 50 Copies of t
Page 113 and 114:
� Fax +32 2 359 95 50 PROTECÇÃO
Page 115 and 116:
� Fax +32 2 359 95 50 Copies of t
Page 117 and 118:
� Glutine Fax +32 2 359 95 50 Cop
Page 119 and 120:
� Fax +32 2 359 95 50 Glassature
Page 121 and 122:
� Fax +32 2 359 95 50 Copies of t
Page 123 and 124:
� Fax +32 2 359 95 50 A) Problemi
Page 125 and 126:
� Fax +32 2 359 95 50 PANE BIANCO
Page 127 and 128:
� Fax +32 2 359 95 50 1 ½ cucchi
Page 129 and 130:
� Fax +32 2 359 95 50 Copies of t
Page 131 and 132:
� Fax +32 2 359 95 50 Copies of t
Page 133 and 134:
� Fax +32 2 359 95 50 Copies of t
Page 135 and 136:
� Mąka tortowa Fax +32 2 359 95
Page 137 and 138:
� Fax +32 2 359 95 50 Copies of t
Page 139 and 140:
� Fax +32 2 359 95 50 Copies of t
Page 141 and 142:
� Fax +32 2 359 95 50 • Zmniejs
Page 143 and 144:
� Składniki: Fax +32 2 359 95 50
Page 145 and 146:
� Fax +32 2 359 95 50 Copies of t
Page 147 and 148:
� Fax +32 2 359 95 50 Copies of t
Page 149 and 150:
� Fax +32 2 359 95 50 Copies of t
Page 151 and 152:
� Fax +32 2 359 95 50 Copies of t
Page 153 and 154:
� Fax +32 2 359 95 50 Copies of t
Page 155 and 156:
� Fax +32 2 359 95 50 Copies of t
Page 157 and 158:
� Fax +32 2 359 95 50 Copies of t
Page 159 and 160:
� Fax +32 2 359 95 50 Partea de s
Page 161 and 162:
� Fax +32 2 359 95 50 Copies of t
Page 163 and 164:
� Fax +32 2 359 95 50 Copies of t
Page 165 and 166:
� Fax +32 2 359 95 50 Copies of t
Page 167 and 168:
� Fax +32 2 359 95 50 Copies of t
show all

VG BBA 1

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?