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EN43
FAQ
Ingredients
Can I use dedicated
bread ours?
Is it possible to use
other ingredients to
substitute butter and
milk powder?
Can I use the amount
specied in the recipe
books available in the
market?
May I make half size
of loaf?
How to store instant
dry yeast?
What rice can be used
to make rice bread?
Bread
French bread
You can make bread but need to adjust the quantity of water. If cave-in appears on
the top of bread because of excessive swelling, reduce water quantity by 5 ~ 10%.
You can make French bread, but the quality and swelling extent of bread may vary.
The amount specified herein is applicable to this bread maker.
The cooking effects may be affected if any other amount is used.
No. When half ingredients are used, the making procedures of the
bread maker can’t be matched because it is very hard to control
the conditions of “kneading” and “air discharges”.
Cooled rice at a temperature below 30 °C.
The rice kept in a refrigerator shall also be applicable. Where the rice becomes
hard which is not easily softened, use a certain amount of water to soften it
before adding for the ease of mixing. (P.EN48)
Frozen rice shall be thawed and recovered to room temperature before use.
The rice kept warm for less than 12 hours shall be cooled down before use.
Yes. Please use the same quantity of margarine, shortening and
other solid grease to substitute butter.
Milk powder (1 tablespoon) is equivalent to 70 mL milk.
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Please reduce the same quantity of water if milk is used.
Store them in a refrigerator. (Be sure to properly seal it and use it up as soon as
possible after unpacking.)
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Please use them before expiry date (the expiry date of unpacked products which are
stored according to instructions).
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Do not store them in a freezer.
(Dry yeast may condensate and won’t fall down from the yeast dispenser)
Cleaning / FAQ
Tips
Is the cookie dough of
pineapple bread usable
after refrigerated?
Which kind of our is
better for kneading our?
Yes.
Please allow the cookie dough to thaw naturally in advance so that it is not so
hard when it is placed on the bread dough.
High-gluten flour is recommended for bread forming.
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