Panasonic sd-250 aus Benutzerhandbuch

Their main purposes are:
•  They enhance flavour.
•  They increase the nutritional value 

of bread.

•  Milk solids include protein, lactose 
 (milk sugar), and minerals.
Most recipes call for the use of milk powder.
NEVER use fresh milk on the overnight program. 
Otherwise it may sour during the rest time, spoiling 
the final flavour.

Salt has the following functions in 
bread baking.
•  It strengthens gluten structure and 

makes it more stretchable.

•  It inhibits yeast growth.
•  It enhances the flavour.
Therefore, too much salt will inhibit fermentation 
whereas too little will result in weak gluten structure. 
Both will result in a bread with low volume and poor 
texture. Use ordinary table salt. 

Cold tap water should be used.
(For the BASIC BAKE RAPID mode, 
however, lukewarm water should be 
used, especially during the very cold 
winter months.) 
Cold fresh milk can be substituted to 
improve the keeping quality and nutritional value of 
the loaf, which will have a softer browner crust. 
NEVER use fresh milk on the overnight program. 
Always measure the liquid stated in the recipe 
carefully, using the measuring cup provided. 
TOO MUCH LIQUID will cause the dough to 
collapse, giving a poor appearance.

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Yeast is a living organism, a 
microscopic plant which works as 
a leavening agent in bread baking. 
It acts on sugars and changes them 
into carbon dioxide gas and alcohol. 
This gas production causes the leavening or the “rise” 
of yeast dough.

The alcohol evaporates during baking.

Yeast is available in two forms: fresh and dry. Dry 
yeast is available in two types; the type that requires 
preliminary fermentation and the type that is used dry 
and may be mixed with other ingredients.

For                         , use the latter type. 

fresh yeast or dry yeast that requires preliminary 
fermentation. Always use instant yeast that may be
added and mixed with other ingredients. Do not 
dissolve yeast in water before use. It is placed dry in
the bread pan first, before all other ingredients.

As there is an optimum temperature for yeast to 
activate, your                       incorporates a heat 
sensor to keep the dough at the correct temperature 
during the rising process.

We recommend brands “Allied”, “Kitchen Collection” 
and “Fermipan,” however, several brands are 
available in supermarkets. These yeasts are available 
in sachets or large air tight packages and once 
opened the sachets should be resealed and used 
within 48 hrs or stored in air tight container in the 
refrigerator or used according to manufacturer’s 
instructions.

Note: Some brands of yeast have bread improver 
included.
Please alter quantity when using these products.

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