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To achieve an optimum loaf of bread, always
use fresh, quality ingredients.
Flour
A good quality flour (within its use by date)
should be used. A high protein bread flour
can also be used for bread making.
It is important to weigh the flour required for
each recipe as flour naturally aerates. This
will ensure a perfectly baked loaf.
Bulk packs of flour may be used, however the
result of your bread may vary. The texture
and height of the bread will be inconsistent
if the flour is stored for long periods of time
in unsatisfactory conditions. Purchase bulk
packs of flour only if baking constantly.
Yeast
Bulk packs of dry yeast and dry yeast sachets
are recommended.
Bread Improver
The use of Bread Improver is recommended
for all recipes to achieve optimum results.
Bread Improver will increase the gluten
content of the flour mix. It will also influence
the structure, size and texture of the bread,
so that it does not collapse when baking.
The suggested quantity to use is stated in all
recipes. Bread Improver has a flour like
texture and can be purchased through health
food shops or through selected supermarkets.
Bread mixes
A variety of bread mixes can be used in your
bread maker. Directions of use should be
supplied on the bread mix packaging.
Some bulk bread mixes may require the use
of a bread improver.
We recommend you contact the Bread Mix
manufacturer for further information on the
use of their product.
Hints
• Different brands of yeast, used with
different brands of flour, will influence the
size and texture of your bread. Experiment
with these ingredients to determine which
combination of ingredients gives you the
best result.
• It is normal for breads to be inconsistent in
height and texture even if you are using
the same ingredients time and time again.
This inconsistency is usually influenced by
the natural varying protein levels of wheat
in the flour.
What Ingredients To Use