Ingredients for Bread

High Gluten Flour - also known as Bread Flour, with the protein contain 12.5%-13.5%.

Low Gluten Flour - Protein contain 8%-10%

Wheat Flour - high in fiber and Vitamin B.


Dark Rye Flour - the produce is dark in colour and sour in taste. Usually mix with Bread flour, if overused, the bread would be dense and heavy.

Bicarbonate of Soda 蘇打粉 - Alkaline base aerating agent. Widely use in cookies, crisp and cake making which gives crispy and crunchy texture. If overused, produce will be bitter and yellowish in colour.

Baking Powder 泡打粉

Semolina 粟米粉 - Low cab, usually use in pizza making or as hand powder

Salt - Able to enhance the taste and smell of the bread. Usually 1%-2%, not recommended >2.5%

Egg - Gives a more fluffy and softer bred texture.

Fresh Yeast - Keep in freezer can last up to 2months. In fridge is <2days. Gives best result as air production during fermentation is best.

Dry Yeast - needs to be added to warm water for about 15-20mins before using.

Instant Dry Yeast - No need to pre-soak in warm water before use. Shelf life of 22months. Needs to be fridge after opening, can keep up to 18months. If sugar contain of dough is higher than 20%, this yeast produces better result than fresh yeast.

Ratio of 100g of flour to yeast in Bread Making
Fresh 4.2%, Dry Yeast 2.1%, Instant Yeast 1.4%