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Ingredients

Ingredients are the most important step in making bread. By choosing proper

ingredients, you can make top grade bread, in order to save time; we have

summarized some valuable experience as reference for you.

1) Flour

The flour tendon is the most important confect material in making bread. Flour

tendon of the can keep the state of paste and save the carbon dioxide brought by

baking powder. The term “puissant flour” means the flour with high tendon

content. This kind of flour is made from high grade wheat, very proper for making

bread. Therefore, make sure the flour you bought is high tendon content.

2) Flour/black wheat flour

Black flour includes 85% kernel without dusk, the chaff content of most of kernel

is small. The bread made from black flour is smaller than the bread that made

from white flour, because the tendon content of the black flour is low, but the taste

of black bread is better.

3) Whole wheat flour

This flour with kernel includes plenty of fiber. This fiber can prevent from the

losing of the tendon, so bread that made from whole-wheat flour is smaller than

the white flour bread, the crust is thicker as well. But this kind of bread tastes

excellent. Our have designed programs, especially for this whole wheat flour,

which takes longer time in blending and fermenting.

4) Ferment powder

The ferment powder is the live organization in paste. The carbon dioxide bobbers

of the ferment powder let the paste fermenting. You'd better use “atom shape” to

dry ferment powder. This dry powder comes from sachet, which is independent

on sugar when fermenting. It contains low sugar content, good for your health.

The unused baking powder should be kept in low temperature and dry place in

airproof.

5) Salt

Salt can add taste; also can reduce the speed of fermenting.

6) Butter

It can add taste, and make the bread softer, also can use man-made butter and

olive oil,

7) Sugar

Sugar can adjust the color and taste of bread, it's will cook lure bread.

Notice: if you add sugar, many kinds of sachet and baking powder can't not be

actived easily.

8) Water

you can use daily use water, temperature at around 20℃ will be better.

9) Other ingredients.

You should choose ingredients according your own taste, such as cheese, dry

fruit, egg, nut, black wheat flour, herb, flavor, etc, but you should notice the

content of the water, for example, cheese, milk, fresh fruit have a high water

content, the water may make the paste too wet, so you should adjust it according