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THE VITAL INGREDIENTS continued
Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavour and softness to the crumb and are
usually used in sweeter types of bread.
Other ingredients such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during the
kneading and before the dough rises for
the first time.
For more information about bread mixes
please contact the relevant number listed
below. Or refer to contact details on the
packaging of the bread.
Laucke (08) 8536 5555
Defiance 1800 628 883
Kitchen Collection 1800 649 494
Lowan Wholefoods 1800 355 718
Elfin (New Zealand only) 0800 110 800
For more information about bread flour
please contact the relevant telephone
number listed below or refer to contact
details on the package.
Laucke (08) 8536 5555
Defiance Baker’s Flour 1800 628 883
Elfin/Champion High Grade
Plain Flour (New Zealand only) 0800 110 800
For more information about gluten flour
and bread improver please contact:
Lowan Wholefoods 1800 355 718
FOR CAKE AND PASTRY MAKING
Flour, such as plain, self raising and
wholemeal, used for cake and pastry
making should be lower in protein (gluten)
than flour used for bread making.
Plain flour has a lower protein (gluten)
content and gives baked products, such
as cakes, muffins, pastries, scones and
pancakes, a softer texture.
Self–raising flour is a blend of plain
flour and raising agents such as baking
powder. Self raising flour can be used in
recipes to replace plain flour and baking
powder. To make 1 cup self-raising flour
sift together 1 cup plain flour and 2
teaspoons baking powder.
Wholemeal flour contains more parts of
the whole wheat grain — flour, bran and
wheat germ — and can be used in muffins,
breads and pie cases but will have a
denser texture.
BEM800_IB_Issue_0110.indd 31 10/12/09 10:00 AM