Zojirushi Bread Machine BBHAQ10, 220-230V

!±8± Zojirushi Bread Machine BBHAQ10, 220-230V

The Zojirushi BB-HAQ10 Home Bakery Mini Breadmaker is an amazing stuff that helps you to make yummy and freshly bakes cakes and bread at home with professional expertise. This in fact has turned the kitchen into a mini bakery and our home smells like a confectionary house. Though this is termed as a bread maker it bakes not only bread but also cake and fruit jams. Apart from that it is also equipped with special settings that aids in preparing dough for cookies, pizza, pasta, croissants and rolls. This will never disappoint you in terms of quality of the bread or the durability of the machine. This model is designed to bake only 1 pound loaf(Approx. 450g) and hence is suitable for personal use or a small family. This is a everyday bread maker that can be used to bake bread on a daily basis. This kneads and bakes the bread effortlessly. Usually it takes only 3.5 hours for the bread to go on plate but you can keep it warm for long. This also has a timer function and you can programme this machine to bake the bread slowly in a delayed manner(up to 13 hours delay) so that it gets ready by the time you get back from office or when you wake up in the morning.

Zojirushi Bread Machine BBHAQ10, 220-230V

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Types of Wheat and Its Flours

!±8± Types of Wheat and Its Flours

The following types of wheat are classified based primarily on color, hardness of the kernel, and time of year the wheat is planted.
Hard red winter Soft red winter Hard red spring Hard white Soft white Durum
Generally, flours that are milled from hard wheat have high quality gluten and are considered strong.

Due to the difference in quality among many types of wheat, millers typically blend flours to achieve a consistent product time after time. Readily available to most home bakers, all purpose flour is actually a blend of hard and soft wheat flours.

Regardless of the type of wheat, milling the endosperm of wheat berries or kernels yields white flour. This process also removes so much natural nutrients and vitamins that subsequent enrichment can never completely replace them. Therefore, enriched white bread is by no means nutritionally equal to whole wheat bread.

In addition, "wheat bread" on the label does not mean that it is made from whole wheat flour. It is just to distinguish the bread from those made from other types of grains.

Breads made from whole wheat flour should normally have "whole" or "100 percent whole" before the term "wheat bread".

Compared to whole wheat flour, white flour
Has a longer shelf life Contains more gluten proteins per weight Is more digestible
To produce whole wheat flour, the entire wheat kernels that include the fibrous bran, nutritious and fatty embryo or germ, and the starchy endosperm are ground uniformly.

Although whole wheat flour and graham flour are often used interchangeably, there is a minor physical difference. In the milling of graham flour, the outermost part of the wheat berries(bran) is not as finely ground as the germ and endosperm.

Finally, all flours tend to lose moisture during storage. Moisture content also varies by brands and seasons. Therefore, as home bakers of breads, cakes, and cookies, we may sometimes need to adjust the amount of flour used in a particular recipe. This is to maintain a desirable flour to liquid ratio.

Types of Wheat and Its Flours

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Gluten Free Kitchen - 5 Steps

!±8± Gluten Free Kitchen - 5 Steps

How do you create a gluten-free kitchen if you are gluten intolerant or have celiac disease? It can be done with the right information and a little time. The following simple steps will get you on your way to a gluten-free cooking environment that is safe for you and your family.

1. Sorting Space
First, designate a large, clean space outside of the kitchen area for sorting your kitchenware and appliances. Separate this space into two sections: Keep and Toss. A third section for gluten eaters may be needed if your kitchen is not totally gluten-free. A sorting space like this will help you organize and manage the following steps.

2. Kitchenware to Keep
Keep pots, pans, utensils, and dinnerware made of non-porous materials (stainless steel, copper, porcelain, glass, Pyrex) as long as they don't have deep scratches or ridges. Give these items a thorough scrubbing in hot, soapy water and, if you can, sanitize them in the dishwasher for a fresh start. This kitchenware is now exclusively for gluten-free use.

3. Kitchenware to Toss
Throw out pots, pans, utensils, dinnerware, cutting boards, and colanders made of porous materials (non-stick coating, stoneware, plastic, vinyl, wood). The gluten protein gets stuck in the scratches and ridges of porous kitchenware running the risk of cross-contamination. Remember, it only takes a tiny amount of gluten to trigger symptoms. Buying brand new cookware can be expensive, so start by choosing a pot or pan size that you will use most often.

4. Small Appliances
Replace toasters, blenders, mixers, bread makers, and any other small appliances that are difficult to sanitize and/or made of porous materials. Toasters are especially contaminated with gluten. Buy a new toaster for yourself, and hang onto the old one if there is a gluten eater in the house (ideally, everyone is the house is gluten-free!).

5. Clean and Organize
Wipe down all counters, surfaces, walls, and inside/outside cabinets with hot soapy water, vinegar, or your choice of disinfectant. If needed, organize your clean kitchen into gluten-free and gluten areas. Provide a special cabinet in the kitchen for the gluten eaters and discuss with them the importance of keeping their area clean and free of crumbs. Put all your uncontaminated, gluten-free kitchenware into their cabinets and drawers.

What's Next?
Congratulations on that beautiful, safe kitchen! Your next step is to make your Pantry and refrigerator free of gluten. Are you ready for the challenge?

Gluten Free Kitchen - 5 Steps

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