Sencor STM 3624RD-EUE3 User Manual

Loading ...

EN-10

Food Mixer

STM 3620WH / STM 3621GR / STM 3624RD

2021 05/2021

DRIED MILK AND DAIRY PRODUCTS

They enrich the taste and increase the nutritional value of the bread. Dried milk is suitable and easy to use. Store it in

an air-tight container in the refrigerator. Likewise, dried soya milk may be used but it makes the bread tougher. Fresh

milk should not be substituted unless indicated in the recipe otherwise.

SALT

It is an important ingredient for baking bread. It increases the absorption capacity of the dough, improves kneading,

supports gluten development and has an eect on the shape of the loaf, texture of the crumb, taste and increases

the lifetime of the bread. Measure it out carefully as it prevents the bread from rising.

FAT

Adds avour and retains moisture. Vegetable oils such as saower, sunower or rape seed oil may be used. Oils can

be substituted for by butter or margarine, however the crust colour may become yellowish.

YEAST

It is used as aleavening agent. The recipes in this user'smanual use dried yeast. Prior to using dried yeast, always

check the use-by-date because yeast with an expired use-by-date may cause the dough not to rise.

Three times as much fresh or pressed yeast must be used compared to dried yeast. To create astarter, one needs

liquid, sugar and heat.

FAST RISING YEAST

It is amix of yeast and bread improver. If you wish to replace standard yeast in your recipe with this type of yeast

then leave out the bread improver. Fast rising dough should not be used in combination with bread mixes as abread

improver is usually already contained in them.

WATER

Standard tap water is usually used. It is necessary to warm cold water up to room temperature before use. Water that

is too cold or too hot will prevent the starter from forming.

EGGS

They are used in certain bread recipes. They help the dough to rise and increase the nutritional value of the bread.

They add avour and ane crust and usually are used for sweeter types of bread.

OTHER INGREDIENTS

Ingredients such as dried fruit, nuts, chocolate chips, etc. which should remain whole in the baked bread, should

be mixed into the dough. They should be added to the dough gradually during the kneading process before the

dough rises.

BREAD DOUGH – PREPARATION

• Check the minimum lifetime or the use-by-date of all the ingredients.

• Add the ingredients in the order that they are provided in the recipe.

• Store opened foods in air-tight containers.

• Allow ingredients that you have taken out of the refrigerator to rst reach room temperature before using them.

• If not indicated in the recipe otherwise, use bread our. Do not use our with aprotein content lower than 11 %.

• Do not use our with baking powder for making ayeast-based bread, unless indicated otherwise in the recipe.

• If you live in alocation that is above 900 m above sea level, you will probably need to adjust the amount of yeast

indicated in the recipe. The higher the above-sea-level altitude, the lower the air pressure and the faster dough

rises. It is recommended to use ¼ of ateaspoon of yeast less than indicated in the recipe.

• If the weather is hot and humid, use ¼ of ateaspoon of yeast less than is indicated in the recipe to prevent the

dough from over-rising.

• The properties of the our may change with the season or type of storage. Then it is necessary to adjust the

water to our ratio in the following way. If the dough is too sticky, add 1 to 2 tablespoons of our. If the dough

Loading ...

Sencor STM 3624RD-EUE3 Food mixer

User Manual - Page 10