Sinbo SBM 4716 Инструкция по эксплуатации онлайн [4/27] 263057

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5. When the bread making is done, the buzzer will beep 12 times to do reminding and then go into the

status of keeping warm.

6. Working time= Stand by time + Original set work time

Memory time: After Power is cut off, it can remember to return to status before power down at least

20min’s.

Notice: The inner temperature of the bread maker has to be cool down below 45? before normal

kneading for another time.

D: Ingredients

Choosing ingredients plays an important role in the bread making which can make effect on whether

you can make delicious breads or not. Here are some reference.

1. Bread flour

Bread flour is kinds of gluten flour (sometimes called gluten flour or strong flour with high protein

content) which can help in remain the dough’s strength in yeasting. Compared to general flour, bread

flour contains high gluten with good fibrous tissue which should been the best choice as bread making

ingredients for soft and delicious breads.

2. All-purpose flour

All-purpose flour is made of soft and hard wheat which is suitable for fast bread and cake.

3. Rye flour

Rye flour is a kind of high-fiber flour which is similar to whole meal flour, also called graham flour.

And it has to be mixed with bread flour to rise the bread as big as possible.

4. Whole meal flour

The whole meal flour is made from grinded kernels with cereal and bran. Whole meal flour is heavier

than all-purpose flour with richer nutrition, heavier bread, smaller size and thicker crust. For most of

time, the whole meal flour is always mixed with bread flour to make high-quality and delicious breads.

Thus, our appliance has been set to make the whole meal breads with long time stirring and yeasting.

5. Cake flour

The cake flour is made from the grinded soft wheat or low-protein wheat as the special cake ingredients.

Due to the wheat’s original places, living seasons, grind techniques and different storage life, flours

have large differences in yeasting and water sucking although it seems like all of the flours looks

similar.

6. Cornmeal/Oatmeal

Cornmeal and oatmeal are the adding ingredients which are relatively made from grinded corns and

oats in order to increase breads’ flavor and taste.

7. Yeast

Baker’s yeast exists in several forms: fresh in small cubes, dried and active to be rehydrated or dried

and instant. Fresh yeast is sold in supermarkets, but you can also buy fresh yeast from your local

baker’s. In its fresh or instant dried form, yeast should be added directly to the baking pan of your bread

maker with the other ingredients. Remember to crumble the fresh yeast with your fingers to make it

dissolve more easily. Only active dried yeast must be mixed with a little tepid water before use.

The following methods can help you tell whether your yeast is fresh or not:

(1) Pour 1/2 glass of water?40-50??into measuring cup

(2) Put one spoon of sugar into water and stir to be dissolved, and then scatter 2 spoons of yeast on the

surface of water