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Tips

Even the best home bakers need some help sometimes. We have compiled some handy tips to help you get the most out of our flour and premixes.

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Don’t have a bread machine?

No problem. We know that many of you will want to make bread as your parents and grandparents taught you. All of our flours and premixes can be used for hand-made bread, cooked in your oven. Just make sure you do plenty of hand kneading and reduce the water slightly so the dough is not too sticky.

Rising too much/too little?

If your bread machine lid is lifting that’s a sure sign there’s too much yeast in the bread. Reduce the amount of yeast to decrease volume, and increase the amount to create more volume.

Too wet/too dry?

Did you know that water is the only liquid you can weigh accurately? Take advantage of that! Water is measured by weight: 300mls is 300grams. Experiment by varying the water by up to 10ml from the recommended quantity to achieve the optimum dough.

Run out of premix?

Try not to substitute some of the premix with straight bread flour, as this will upset the balance of ingredients. Pick up a 4kg box from one of our retailers when you’re next out shopping to make sure you don’t run out.

Feeling daring and want to mix it up a bit?

If you like to experiment, a mixture of premixes can be used. For example if you want to create a lighter grain loaf the Soft White Premix goes really well with the Multigrain Premix – just use the multigrain setting on your bread machine.

In a hurry?

The quick mode setting on your bread machine can be handy. But bear in mind this reduces mixing and proof times and ultimately loaf volume. Extended mixing times will usually give better results.

Want to keep for longer?

The bread produced by bread machines is designed to eat fresh rather than keeping for long periods. Extend the life of your bread by reducing the water quantity by 1%-2% (5-10mls) and add the equivalent of vegetable oil, margarine or butter. For the ultimate in storage, cool, slice, then bag to freeze.

Yeast going off?

Keep yeast in an airtight container, preferably in the fridge. And if yeast begins to age, be prepared to add a bit more so your bread volume doesn’t decrease.

Things don’t measure up?

Start with the basic suggested mixing instructions. Quantities can be varied with a bit of experimentation but get the basics right first and go from there. And make sure you use a standard cup measure.

Mixing guides

See below for our mixing guides for Panasonic bread machines and other bread machines (with some adjustments) and oven baked bread.

  PREMIX WATER YEAST
  CUPS GRAMS (mls) Small Panasonic
Scoop or slightly rounded tspn.

Soft White Bread Premix

Unbleached Bakers Flour, Iodised Salt, Soya Flour, Dextrose, Antioxidant (300),
Enzyme (1100) Canola Oil, Vitamins (Thiamine, Folate).

2
3
3 ½

340
510
600
230
345
390
1
1 ¼
1 ½

Crusty White Bread Premix

Unbleached Bakers Flour, Iodised Salt, Soya Flour, Dextrose, Vegetable Fat, Antioxidant (300), Enzyme (1100), Vitamins (Thiamine, Folate).

2
3
3 ½
360
540
600
220
325
360
1
1 ¼
1 ½

Wholemeal Bread Premix

Unbleached Wholemeal Flour, Gluten, Iodised Salt, Soya Flour, Dextrose, Antioxidant (300), Enzyme (1100), Canola Oil, Vitamins (Thiamine, Folate).

2
3
3 ½
340
515
600
230
340
400
1
1 ¼
1 ½

Soy & Linseed Bread Premix

Unbleached Bakers Flour, Kibbled Soya Beans, Linseed, Kibbled Wheat, Iodised Salt, Soya Flour, Dextrose, Antioxidant (300), Enzyme (1100) Canola Oil, Vitamins (Thiamine, Folate).

2
3
3 ½
360
540
635
220
325
380
1
1 ¼
1 ½

For optional Buns, use Soft White Bread Premix

Unbleached Bakers Flour, Iodised Salt, Soya Flour, Dextrose, Antioxidant (300), Enzyme (1100) Canola Oil, Vitamins (Thiamine, Folate).

3

610 330 2
Add sugar ¼      
Add oil ¼