VG BBA 1
VG BBA 1
VG BBA 1
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Sugar<br />
Fax +32 2 359 95 50<br />
Copies of the I/B. Please reproduce them without any<br />
changes except under special instruction from Team<br />
International BELGIUM. The pages must be reproduced<br />
and folded in order to obtain a booklet A5 (+/- 148.5 mm<br />
width x 210 mm height). When folding, make sure you<br />
keep the good numbering when you turn the pages of<br />
the I/B. Don’t change the page numbering. Keep the<br />
language integrity.<br />
Sugar is important for the colour and flavour of breads. It is also food for yeast as it supports the<br />
fermentation process. Recipes that call for sugar require granulated sugar. Do not substitute<br />
granulated sugar by powdered sugar or brown sugar unless indicated. Artificial sweeteners<br />
cannot be used as a substitute for sugar as yeast will not react properly with them.<br />
Salt<br />
Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that<br />
develops during baking. For dietary reasons, it may even be eliminated entirely, however, your<br />
bread may over-proof and rise higher than normal.<br />
Liquids/milk<br />
Liquid such as milk or a combination of powdered milk and water can be used when making<br />
bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water<br />
alone will produce a crispier crust. Use only powdered milk when using the delay timer. Some<br />
recipes call for juice (orange, apple, etc.) to be added as a flavour enhancer.<br />
Eggs<br />
Eggs add richness and velvety texture to bread dough and cakes. Use only large-size eggs in<br />
these recipes.<br />
Butter, oil and margarine<br />
Butter, oil and margarine shorten or tenderise the texture of yeast breads. However, breads<br />
that call for butter stay fresh longer. If butter or margarine is used directly from the refrigerator,<br />
it should be cut into small pieces for easier blending during the kneading cycle.<br />
Baking powder<br />
Baking powder is a leavening agent used in quick breads and cakes. This type of leavening<br />
agent does not require rising time before baking as the chemical reaction works during baking<br />
process.<br />
Baking soda<br />
Baking soda is another leavening agent not to be confused with nor substituted for baking<br />
powder. It also does not require rising time before baking as the chemical reaction works<br />
during baking process.<br />
Special glazes for yeast breads<br />
Select one of the following glazes to enhance your bread:<br />
Egg glaze: Beat 1 large egg and 1 tsp of water together, brush generously. Apply to dough<br />
only, before baking in your regular oven.<br />
Melted butter crust: Brush melted butter over just-baked bread for a softer, tender crust.<br />
Milk glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.<br />
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