Vitek VT-1999 ST [9/60] English
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Vitek VT-1999 ST [9/60] English

Vitek VT-1999 [9/60] English
9
E N G L I S H
tion of porous crumb. Flour and sugar are a
nutritional medium for yeast growth. Add fresh
compressed yeast or fast-acting yeast pow-
der. Dissolve fresh compressed yeast in warm
liquid (water, milk, etc.), and add fast-acting
yeast to the flour (it does not require preliminary
activation, i.e. adding of water). Follow the rec-
ommendations on the packing or observe the
following proportions:
– 1 tea spoon of fast-acting yeast powder is
equal to 1,5 of tea spoon of fresh compressed
yeast.
– Store fresh yeast in a refrigerator. Yeast is
destructed at high temperatures, and in this
case the dough rises poorly.
Salt
Salt gives bread additional flavor and color, but
slows down the yeast growth. Do not use exces-
sive quantities of salt. Always use fine salt (coarse
salt can damage the form’s non-stick coating).
Eggs
Eggs improve the structure and volume of the
pastry, give additional flavor. Eggs should be
whipped carefully before adding to the dough.
Animal and vegetable fats
Animal and vegetable fats make the pastry softer
and increase its storage life. Cut butter into small
cubes or let it melt a little before adding it.
Baking powder and soda
Soda and baking powder (leaven) shorten the
time necessary for dough rising. Use leaven or
soda when baking in «EXPRESS MODE». It is
necessary to mix soda with citric acid and a little
flour beforehand (5 g of baking soda, 3 g of cit-
ric acid and 12 g of flour). This amount of powder
(20 g) is rated for 500 g of flour. Do not use vin-
egar for soda slaking, it will make the crumb less
homogeneous and more wet. Baking powder
(leaven) is just to be poured into the form follow-
ing recipe instructions.
Water
Water temperature plays the crucial role in bread
making process. The optimal water temperature
is 20-25°С, for «EXPRESS BAKING» the optimal
water temperature is 45-50°С. You may as well
use milk instead of water or enrich bread flavor
by using some natural juice.
Dairy products
Dairy products improve the nutrition value and
flavor of the bread. The crumb becomes more
beautiful and savory. Use fresh dairy products or
powdered milk.
Fruit and berries
Use only fresh and quality fruit and berries for
jam making.
DOSAGE
The secret of good bread lies not only in the qual-
ity of ingredients but also in precise abidance to
their proportions.
– Use a kitchen scale, the measuring cup (9)
and the spoon (10).
– Fill the measuring cup (9) with liquid to the
appropriate mark. Check dosage, placing the
cup (9) on a flat surface.
– Clean the measuring cup (9) thoroughly after
measuring previous ingredients.
– Do not compact dry ingredients when putting
them into the measuring cup (9).
– It is important to screen the flour through the
strainer before the use in order to saturate it
with air; this provides the best baking quality.
Baking problems and the recommendations to solve them
The dough rises too quickly Excessive quantity of yeast, flour or insufficient quantity
of salt
The bread won’t rise Not enough yeast
Old or inactive yeast
Yeast came in contact with liquid ingredients or salt before knead-
ing
Wrong selection of flour sort, or flour is of poor quality
Not enough sugar
Soft water leads to more active yeast growth
Intensive dough rising, dough
gets out of the baking form
Excessive quantity of yeast or flour
Excessive quantity of dough
IM VT-1999.indd 9 09.12.2016 12:47:20

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