Brabantia BBEK1114 Bedienungsanleitung Seite 11

FLOUR
The type of flour you use is very important. The most important element contained in the flour is the protein called
gluten, which is the natural agent that gives the dough the ability to mould and to retain the carbon dioxide
produced by the yeast. Buy flour which on the package shows "TYPE 0" or "FOR BREAD" (like Manitoba), the latter
has a high gluten content.
OTHER FLOURS FOR BREAD
They include wholegrain flour and other cereals. They provide an excellent dietary fibre intake but contain lower
levels of gluten than white "type 0" flour. This means that the wholegrain loaves tend to be smaller and denser
than the white loaves. In general terms, if in the recipe you replace white "type 0" flour with half wholegrain flour,
you can prepare a product with wholegrain bread taste and the texture of white bread.
YEAST
Yeast is a living organism that multiplies in the dough. In the presence of moisture, food and heat, the yeast will
grow and will release carbon dioxide gas. The latter produces bubbles that are trapped in the dough and make it
grow. Among the various types of yeast available we recommend using dried active yeast. These are normally sold
in bags and must not be previously dissolved in water. You may also find "fast-acting" yeast or "yeast for bread
machines". These are stronger yeasts that can make the dough rise 50% faster compared to other ones. Use them
only with the "QUICK OPTION" setting. Yeast in bags is very sensitive to moisture, so do not store partially used
bags for more than one day. Alternatively, you can use fresh yeast blocks: 1 g of dry active yeast is equivalent to
3.5 g of fresh active yeast.
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