Punktal PK-PA2010 Manual De Operación página 21

INGREDIENTS
One of the most important factors involved when making bread is the
quality and freshness of the ingredients. Moreover, it is absolutely neces-
sary to follow the amounts prescribed accurately.
All-purpose flour
All-purpose flour is a blend of refined hard and soft wheat flours espe-
cially suited for making breads and cakes. While this type of flour may
give acceptable results from your bread maker, we recommend using
bread flour.
Bread flour
Bread flour is high gluten/protein flour that has been treated with con-
ditioners that give dough a greater tolerance during kneading. Bread
flour typically has a higher gluten concentration than all-purpose flour,
however, depending on different milling practices this may vary. Bread
flour is recommended for use with this bread maker, but all-purpose
flour will give acceptable results.
Whole-wheat flour
Whole-wheat flour is milled from the entire wheat kernel, which con-
tains the bran and germ and makes it heavier and richer in nutrients
than all-purpose flour. Bread made with this flour is usually smaller and
heavier than white loaves. To overcome this, whole-wheat flour is usua-
lly mixed with all-purpose flour, bread flour or gluten to produce taller,
light-textured bread.
Rye flour
Rye flour is a high fibre flour similar to whole-wheat flour. Rye flour must
always be mixed with a high proportion of all-purpose flour, bread flour
or gluten, as it does not contain enough gluten to develop the structure
for a tall, even-grained loaf.
Gluten
Gluten is the protein in the wheat that makes the dough elastic. Gluten
is usually available at most health food and bulk stores and is sometimes
used in small portions with dense, low gluten flours such as a whole-
wheat to increase volume and lighten texture.
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Cake flour
Cake flour is low gluten/protein flour and is specially designed for use
in cake recipes. It is not recommended for bread recipes.
Self-rising flour
Self-rising flours contain unnecessary leavening ingredients that will
interfere with bread and cake making. It is not recommended for use
in your bread maker.
Bran
Bran (unprocessed) and wheat germ are the coarse outer portions of
the wheat or rye grains separated from the flour. They are often added
in small quantities to bread for nutritional enrichment, heartiness and
flavour. They are also used to enhance the texture of bread.
Cornmeal and oatmeal
Cornmeal and oatmeal come from the coarsely ground white or ye-
llow corn and from rolled or steel-cut oats. They are used primarily to
enhance the flavour and texture of bread.
Cracked wheat
Cracked wheat is very coarse in texture. It comes from wheat kernels
cut into angular fragments. It gives whole grain bread a nutty flavour
and crunchy texture.
Seven-grain cereal blend
Seven-grain cereal blend is a blend of cracked wheat, oats, bran, rye,
cornmeal, flax seeds and hulled millet.
Yeast
Yeast, through a fermentation process, procedures gas (carbon
dioxide) necessary to make bread rise. Yeast must be able to feed on
sugar and flour carbohydrates in order to produce this gas. Active dry
granular yeast is used in all recipes that call for yeast. There are basi-
cally four different types of yeast available; fresh, dry, quick-rising and
bread machine. It is recommended that traditional dry yeast be used,
however, quick-rising yeast can also be used in lesser amounts. Fresh
or compressed cake yeast is not recommended, as they will produce
poor results.
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