Recipes

SilverCrest SBB 850 D1
English - 25
Introduction
Dear Customer,
This recipe booklet contains a lot of important information on the use of the SilverCrest automatic
bread maker SBB 850 D1.
Read interesting facts about baking ingredients and baking mixes on the following pages and get
important tips to ensure your products turn out well.
A list of recipes grouped by device program enables you to produce delicious breads, cakes,
doughs and jams yourself with minimum effort. Most of the recipes can be individually adapted to
meet your needs by modifying the listed ingredients.
Whether you want to use baking mixes or try out your own creative recipes, this recipe booklet will
assist you in using your new SilverCrest automatic bread maker.
We wish you the best of luck and bon appétit!
Interesting facts about baking ingredients
Flour
The type of flour is specified on the packaging. The type number indicates the mineral content in mg
per 100g of flour. Not every flour type is equally well suited to baking. The flour type depends on
how finely the entire grain was ground. In the case of cereals, most vitamins, minerals and fibre are
located in the outer shell of the grain. The higher the type number, the more shell parts, vitamins,
minerals and fibre are in the flour. Flour types with high numbers, for example, wheat flour
(German type 1700) or rye flour (German type 1800), are particularly healthy, but are more
difficult to bake.
The commercially available varieties of wheat or rye flour (German types 405 - 1150) are the most
suitable types of flour for baking.
Note that the type designation can vary depending on the country. For reference
purposes, the German type name (for example, German type 550) is always indicated
in brackets in the recipes and text of this recipe booklet.
Ensure that you have the right type of flour before baking.
The "Gluten-free" programme enables you to use gluten-free types of flour also.
Programmes 1 and 2 are suitable for the addition of 10-20% of grains or coarse meal.
Use programme 3 for high percentages of wholemeal (70-90%).
Refer to the following table for the properties of different types of flour and their suitability for
certain kinds of bread. Some of these flours are also used in the recipes on the following pages.