Use and Care Manual

Food Mixer
STM 3620WH, STM 3621GR, STM 3622BL, STM 3623OR, STM 3624RD
STM 3625VT, STM 3626YL, STM 3627TQ, STM 3628RS
EN
EN-9
2015 07/2015
TIPS AND ADVICE
BREAD DOUGH – INGREDIENTS
FLOUR
This is the most important ingredient used for baking bread. Together with yeast it creates the texture
of the loaf. When it is mixed with a liquid, the proteins contained in it start to create gluten. Gluten is
a web of flexible fibres which entrap gases produced by the yeast.
White wheat flour
It is sold as baking flour, bread flour or fine wheat flour. Fine flour is the most readily available,
nevertheless, you will achieve better result with flour with a protein content of at least 11 % to 12 %.
The recipes included in this user's manual require the use of bread flour with a protein content of
11 %. This information is provided on the packaging of the flour. Do not sieve the flour or use flour with
baking powder unless specified in the recipe.
Whole grain wheat flour
It is produced from wheat grains and contains bran and germ. Bread baked from this type of flour will
be denser. You will achieve a less dense bread by replacing one cup of whole grain flour with one cup
of white bread flour.
Rye flour
It is very popular in bread making. It contains a large amount of mineral compounds, but has a low
protein content and so it is usually combined with wheat flour to ensure that the bread rises well.
Gluten flour
It is produced by extracting gluten from wheat grains. Adding gluten flour can improve the texture and
quality of the bread when using a flour with a lower protein content.
BREAD MIXES
They contain flour, sugar, dried milk, salt and other ingredients such as bread improver. Usually water
and yeast is added.
BREAD IMPROVER
It is available in supermarkets and health food stores. The ingredients contained in bread improver are
usually food processing industry acids such as ascorbic acid (vitamin C) and enzymes (amylase) extracted
from wheat flour.
Bread improver will help in firming up the dough, thus achieving a larger size loaf and finer texture.
The bread is more stable and lasts longer.
SUGAR
It provides sweetness, flavour and a brown colour to the bread crust. It is added to yeast. White sugar,
brown sugar or honey are suitable.
DRIED MILK AND DAIRY PRODUCTS
They enrich the taste and increase the nutritional value of the bread. Dried milk is suitable and easy to
use. Store it in an air-tight container in the refrigerator. Likewise, dried soya milk may be used but it
makes the bread tougher. Fresh milk should not be substituted unless indicated in the recipe otherwise.
SALT
It is an important ingredient for baking bread. It increases the absorption capacity of the dough,
improves kneading, supports gluten development and has an effect on the shape of the loaf, texture
of the crumb, taste and increases the lifetime of the bread. Measure it out carefully as it prevents the
bread from rising.