Fakir LINO Instruction Manual - page 22
22
bread crust while it is forming with a sharp
pre-heated knife, scatter cereals on it or
spread a mixture of potato flour and water
on the crust to give it a glossy finish. This
is the last time that the lid can be opened,
otherwise the bread will go down in the
middle.
•
What do the type numbers for flour mean?
The lower the type number, the less
roughage the flour contains and the lighter
it will be.
•
What is wholemeal flour?
Wholemeal flour is made of all types of
cereals including wheat. The term
“wholemeal” means that the flour was
ground from whole grain and hence it has
greater contents of roughage thus making
the wheat wholemeal flour darker. However,
the use of wholemeal flour does not make
the bread darker as it is widely believed.
•
What must be done when using rye flour?
Rye flour does not contain any gluten and
the bread hardly rises. In order to make it
easily digestible a rye wholemeal bread
with leaven is to be made. The dough will
rise only if one part of 550 type flour is
added to every four parts of rye flour without
gluten.
•
What is the gluten in flour?
The higher the type number, the lower the
gluten contents of the flour are and the less
the dough will rise.The highest quantity of
gluten is contained in 550 type flour.
•
How many different flour types are there
and how are they used?
a) Corn, rice and potato flour are suitable for
people allergic to gluten or for those who
suffer from sprue or celiac disease. See
the relevant recipes in the operating
instructions.
b) Spelt flour is very expensive, but it is free
from chemical additives because spelt
grows on very pool soil and requires no
fertilizers. Spelt flour is especially suitable
for allergic people. It can be used in all
those recipes described in the operating
instructions requiring flour types 405, 550
or 1050.
c) Millet flour is especially suitable for people
suffering from many allergies. It can be
used in all recipes requiring flour types 405,
550 or 1050 as described in the operating
instructions.
d) Durum wheat flour is suitable for baguettes
thanks to its consistency and it can be
replaced with durum wheat semolina.
•
How can fresh bread be made easier to
digest?
If a mashed boiled potato is added to the
flour and kneaded in the dough the fresh
bread is easier to digest.
•
What doses of rising agent should be used?
For yeast and leaven which must be bought
in different quantities follow the producer’s
instructions on the package and adapt the
quantity to the amount of flour used.
•
What can be done if the bread tastes of
yeast?
a) Reduce the amount of sugar if sugar is
being used. The bread will be slightly lighter.
b) Add 11/2 tablespoon of vinegar for a small
bread loaf and 2 tablespoons for a large
loaf to the water.
c) Use buttermilk or kefir instead of water. This
is possible for all the recipes and it is
recommended for the freshness of the
bread.
•
Why does the bread made in an oven taste
different from the bread made with the bread
baking machine?
It depends on the different degree of
humidity: the bread is baked drier in the
oven owing to the larger baking space,
while the bread made in the machine is
moister.