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Sugar is used as the source of nutrition
to create carbon dioxide that makes the
dough rises.
Bread textures The dough rise with
the carbon dioxides
trapped inside.
Effects
Key
points
Dry yeast
In order to make a soft and
delicious bread, it is better to
use dry yeast that don't require
advance fermentation.
＊
Do not use fresh yeast and
baking powder.
Dry yeast
●
The yeast is alive.
Different degrees of freshness of the
yeast will vary the expanding condition
while the dough is swelling or fermenting.
Therefore, please use yeast within the
expiration date and be sure to seal it well
and keep it in a refrigerator.
●
If yeast powder get wet, its ability of
fast fermentation will be reduced.
EN12
Bread-making ingredients
In additions to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and dosages may vary depending on the kinds of breads)
Flour
Fats and oils
Dairy products
Salt
Egg
Mixed with water, the protein will be
combined to form glutens.
(High-gluten flour, Low-gluten flour)
(Butter, unsalted butter, margarine
and shortening)
(Milk powder, milk)
It makes the bread texture fine, soft and
moist.
Improve bread taste, smell and crust
conditions.
Prevent hardening of bread.
It can make the bread chewier while
adjusting the tastes.
It can also avoid bacterial propagation.
Improve bread taste, smell and crust
conditions.
It can also improve the elasticity of the bread.
For making bread
Effects
Effects
Effects
Effects
Effects
Key
points
Key
points
Butter
●
Flour screening is not necessary.
●
The swelling extentsion may vary due
to the different protein contents.
●
Use the ingredient which is produced
recently.
●
Keep in a cool and dry place.
●
Be sure to use a scale to measure
it in “weight”.
(Do not use the measuring cup)
●
Applicable to solid form, unnecessary to be softened.
＊
Unsalted
butter is recommended.
●
Please reduce the same quantity of
water if milk is used.
●
Please use skim milk powder or
whole milk powder with natural
nutritional content.
High-gluten
flour
Milk
powders
salt
MILK
Generally, use high-gluten flour which has high
protein content (12%~15%). Non bread flour has an
unobvious swelling effect. It will result in harder bread.
Furthermore, self-raising flour has no swelling effect.
＊
Please check the list of ingredients on the flour
package in advance.
Bread yeast
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