Morphy Richards 48324 Instruction manual

Breadmaker Instruction Book

BM48324 MUK Rev1

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48324 rev1_x 27/10/2011 12:09 Page 1

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⁄

‹

›

ﬁ

ﬂ

⁄

Main Unit

⁄

Air Vents

Viewing Window

‹

Lid Handle

›

Lid

ﬁ

LCD Display - see detail

ﬂ

Control Panel - see detail

‡

Fruit and Nut Dispenser

Fruit and Nut Dispenser Lock Catch

Baking Pan

‚

Baking Pan

„

Drop Down Kneading Blade

‰

Rotating Shaft

LCD Display

Programme Number

Cycle Time

Timer/delay Indicator

Rise / Knead Cycle Number

Loaf Sizes

Crust Settings

Knead Symbol

Rise Symbol

Bake Symbol

Control Panel

Go back/Cancel/Pause

Increase/Light On



Decrease

Accept/Start

‚

„

‰

LCD Display and Control Panel (

ﬁ

)

Baking Pan

‡

Features

Main Unit

Fruit and Nut Dispenser

ÎÏÌ



ÂÊ

48324 rev1_x 27/10/2011 12:09 Page 2

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Contents

Features 2 Before you start 4 10 step quick start guide 4 Using your breadmaker 6 Homemade Programmes 8 Hints and tips 9 Understanding baking 9 Using the right ingredients 9 Bread mixes 10 Ingredient temperatures 11 Care and cleaning 11 Recipes 13 General Method 14 Programme baking times 22 Conversion charts 23 F.A.Q. 24 Troubleshooting 25 Contact us 26 Health and safety 27 Guarantee 28

Thank you for your recent purchase of a Morphy Richards Breadmaker. As you will soon find out there is nothing like the aroma of fresh homemade bread throughout your home.

We understand you will be keen to get cracking with your new breadmaker but please contain that excitement for a little longer and take some time to familiarise yourself with your new breadmaker, what you need to do before you first use your machine and review our baking hints and tips to create perfect breads and cakes. If you carefully read through this instruction booklet we are confident you will be able to produce fantastic results time after time.

Once you feel comfortable to get baking why not work your way through our 10 Step Quick Start Guide on page 4 and bake a delicious 2lb basic white loaf as a start.

Making your own bread easily

Recipes

Programme 1 - Basic breads 14 2 - Wholewheat breads 15 3 - Sweet 16 4 - Sandwich 16 5 - French bread 16 6 - Dough 17 7 - Jams 18 8 - Bread Mixes 18 9 - Speciality breads 19 10 - Gluten free 19 11 - Fa s t bake I 20 12 - Fastbake II 20 14 - Pizza 20 15 - Quick 21 18 - Cake 21 19 - Dessert 22

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Once you have unpacked your breadmaker and removed all packaging materials remove any dust that may have accumulated on the breadmaker during packing with a clean damp cloth, also remove the Baking Pan ‚ and Drop Down Kneading Blade „ and give these a quick wash.

Once dry, use some cooking oil, butter or margarine to grease the Baking Pan ‚. Put the pan back in the breadmaker and bake empty for around 10 minutes on the Extra Bake programme. To do this press the Increase Button Ô twelve times until programme number 13 appears in the top left corner of the digital display. Press the Accept Start button Ò to start the bake.

After 10 minutes press the Start/Stop button to end the bake. Remove the Baking Pan from the machine and clean once again, be careful as the pan will be hot. Leave your breadmaker to cool for around 10 minutes and then you are ready to start baking.

Before You Start

We highly recommend that you read through this Instruction Book before you use your breadmaker. We do however also understand that you will be really keen to get baking and so have pulled together the following 10 Step Quick Start Guide which takes you through the process of making a Basic White 2lb loaf.

Follow these instructions to the letter and in around 3 hours you will have a delicious homemade white loaf ready to eat, remember to go back to your Instruction Book though if you have any problems as the solution to most issues will be found in here:

10 Step Quick Start Guide

Firstly plug in and switch on your machine at the wall socket. The breadmaker will default to programme 1, 2lb weight and the 3rd crust setting and will take 3 hours to bake.

Lift and turn the Baking Pan ‚ anti-clockwise and remove the Baking Pan from the breadmaker.

Take your Baking Pan and insert the Drop Down Kneading Blade

„ onto

the Rotating Shaft

‰ in the Baking Pan ensuring it is in the upright

position, don’t put the pan in the breadmaker yet though.

Next you need to measure your ingredients. The key and most important step to successful results is measuring your ingredients precisely and accurately and then adding them to the Baking Pan in the exact order given in the recipe. You will have found a number of measuring implements that came with your machine to help you accurately measure your ingredients so make sure you use these!

Make sure you use tepid water (21-28

C) and when adding yeast that it

does not come into contact with the water, or it will activate immediately.

Once all your ingredients are in the Baking Pan insert the pan securely into the breadmaker, turning the pan clockwise to lock it into place. Then close the Lid

›.

Water 1

⁄2

cup (360ml)

Skimmed milk powder 4 tbsp

Sunflower oil 4 tbsp

Sugar 3 tbsp

Salt 2 tsp

Strong white bread flour 4 cup (576g) Fast action yeast 1

⁄4

tsp

Use setting 1 Basic

Remove baking pan

Insert ingredients

Replace the Baking Pan

Plug in & switch on

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Close the lid of the breadmaker and press and hold the Accept/Start button

Ò on the control panel for 3 seconds. The breadmaker will beep

twice, then start kneading your ingredients.

To check on the progress of your bread during cooking we have put a Viewing Window

¤ in the top of the Lid, don’t be tempted to open the Lid

during the baking process though as this will affect the final results of your bread.

When the loaf has finished baking the breadmaker will beep for 3 seconds* and then automatically go into keep warm mode for 60 minutes. The LCD Display will count up in minutes, and the flashing loaf icon will appear.

The loaf is ready at this time and can be removed, there is no need to use or keep the loaf in the breadmaker for the duration of the keep warm setting. Switch off the breadmaker.

To remove the loaf from the breadmaker lift the lid, raise the handle on the Baking Pan and turn anti-clockwise to unlock the pan from the breadmaker. Be careful when you remove the Baking Pan from the breadmaker as this will be very hot, make sure you use oven gloves!

Allow the bread to cool in the Baking Pan for 15 minutes then turn the Pan upside down and tap the bread from the Pan onto a rack to cool.

The Drop Down Kneading Blade

„ will sometimes stay in the loaf when it

is removed from the Baking Pan. Once the loaf has cooled remove the Drop Down Kneading Blade with a wooden or plastic utensil.

1 0

Once you have removed the Drop Down Kneading Blade „, clean throughly along with the Baking Pan

‚ and Rotating Shaft ‰. After

cleaning apply a little sunflower oil to the rotating shaft before replacing the Drop Down Kneading Blade and you will be ready for your next homemade loaf.

Enjoy your first delicious homemade loaf!

Press start

Viewing the progress

Keep warm

Remove your bread

Cool down

Clean and enjoy

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1. Selecting the Programme

Your breadmaker has a number of programmes for creating a variety of different breads, doughs and even jam. A summary of each programme featured on your breadmaker is detailed below. To select a different programme, use the Increase

and Decrease  buttons until the programme number you want appears in the top left corner of the screen

Â.

The Cycle Time of the selected programme will automatically appear on the screen

Ê. The time is displayed in hours and

minutes and begins to count down to zero once the programme is started. Once you have selected your chosen programme, press the Accept/Start button

Ò. The Loaf size icon È will

illuminate.

You will also notice when you go further through the

programming process that the baking time will automatically update based on the options you choose.

1 Basic white and brown (2:51 - 3:00)

For white and brown bread. Also for flavoured breads with added herbs and raisins as well as gluten free packet mixes.

2 Wholewheat (3:32 - 3:40)

For the baking of bread containing significant amounts of wholewheat. This setting has a longer preheat time to allow the grain to soak up the water and expand. It is not advised to use the delay timer as this can produce poor results.

3 Sweet (2:35 - 2:45)

For the baking of sweet type bread which gives a crisper crust than on basic setting. The crisper crust is produced by the sugar caramelising.

4 Sandwich (2:55 - 3:00)

This is to bake light texture bread but with a softer and thicker crust.

5 French (3:30 - 3:50)

For the baking of light weight bread such as French bread which has a crisper crust and light texture.

6 Dough (1:30)

This setting only makes the dough and will not bake the bread. Remove the dough and shape it to make bread rolls, pizza, etc. Any dough can be prepared on this setting. Do not exceed 1kg (2lb) of combined ingredients.

7 Jam (1:20)

Use this setting for making jam from fresh fruits and marmalade. Do not increase the quantity or allow the recipe to boil over the Baking Pan into the baking chamber. Should this happen, stop the machine immediately. Remove the Baking Pan carefully, allow to cool a little and clean thoroughly.

8 Bread mixes (2:30)

For preparation of approximately a 1lb loaf, using a packet of shop bought bread mix. These mixes usually come in two varieties: ‘Just add water’ and ‘Just add flour and water’.

9 Speciality (2:50)

The bread baked on this setting is usually smaller with a more moist and dense texture. These breads do not use bread flour.

10 Gluten Free (2:35)

Using this setting you can create gluten free (yeast levened) bread. Coeliacs once diagnosed can gain gluten free flour on prescription from their doctor. Gluten free bread mixes are also available on prescription and in supermarkets, we however recommend baking these on Programme 1 as opposed to Programme 10 for best results.

11 Fastbake I (1:25)

For preparation of a 1.5lb white loaf in a reduced time period. Loaves made on this setting can be shorter and the texture more moist. For best results use the very dark crust setting.

12 Fastbake II (1:25)

For preparation of a 2lb white loaf in a reduced time period. Loaves made on this setting can be shorter and the texture more moist. For best results use the very dark crust setting.

13 Extra bake (1:00)

This setting is bake only and can be used to increase the baking time on selected settings. This is especially useful to help ‘set’ jams and marmalade. When started the default time is 1 hour (1:00) minimum and counts down in 10 minute intervals. You will have to manually switch this off by pressing the start /stop button, when you have completed the Extra bake process. It is advised that you check the condition of the bread or jam after 10 minutes and at 10 minute intervals. Pressing the Increase button

Ô increases the time in increments of 10

minutes. When selecting Extra bake straight after another programme, if the message H:HH is displayed, open the Lid, remove the Baking Pan and allow to cool for 10 minutes. When cool, replace the Baking Pan and its contents, set programme and press start.

14 Pizza dough (0:50)

This setting can be used to mix plain or flavoured pizza dough, as well as fresh pasta dough. Once the programme is complete, the dough can be removed from the machine and shaped into pizza bases to be cooked in the oven, or cut into pasta to be boiled.

15 Quick (1:40)

For white bread that is required in a shorter time. Bread baked on this setting is usually smaller with a dense texture.

16 Homemade I

This setting allows you to alter the amount of time your bread is kneaded, risen and cooked for, to enable you to create your own perfect loaf. The Homemade function is for experienced breadmakers who understand how these processes affect bread and also for more inexperienced users who wish to use trial and error to create a truly individual loaf.

The breadmaker will automatically remember the settings you alter so you don’t have to remember them yourself. Once you have used either of the Homemade programmes, when you select them again, your previous settings will be shown. These can then be altered or used again.

17 Homemade II

See Homemade I for details.

See page 8 for more information on using the Homemade programmes.

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Over the following pages we will take you through an introduction to your new breadmaker. We will show you detailed information on each of the steps involved with programming your breadmaker including selecting the programme, selecting the loaf size and measuring the ingredients. As we go through the guide we will cover all the key features and benefits of your breadmaker including the various baking programmes. We suggest you spend some time reading through these clearly as the more you read the more you will be able to create with your new machine.

Using Your Breadmaker

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18 Cake (1:10)

Your Morphy Richards breadmaker can also be used to bake a selection of cakes. The process is as simple as making bread; just follow the recipes provided on pages 20 and 21. Alternatively you can also use the machine to make cakes from a cake mix where all you need to do is add water. In this instance, you should ensure the mixture is combined with the water before adding it to the machine.

19 Dessert (2:50)

This setting allows you to make other desserts as well as cakes in your breadmaker. The process is again straightforward and simple; just follow the recipes carefully on page 22.

2. Selecting the Loaf Size

• There are 3 different size loaves which can be made, depending upon which programme you use. The loaf size icons are:

• To select the Loaf Size

È, use the Increase Ô and Decrease

 buttons.

Once you have selected your loaf size, press the Accept/Start button

Ò. The Loaf Size icon È will then illuminate.

Please note that not all loaf sizes are available for all programmes. Only the loaf sizes available for the programme selected will appear.

3. Selecting the Crust Setting

You can choose from 5 different crust settings.

• To select the Crust Setting

Í, use the ‘Increase’ Ô and

‘Decrease’

 buttons.

Once you have selected your crust setting, press the Accept/Start button

Ò. The Crust Setting icon Í will then stop

flashing.

4. Measuring the Ingredients

The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. Do not use normal kitchen teaspoons or tablespoons. The ingredients must also be added into the Baking Pan in the order in which they are given in each recipe. Liquid and dry ingredients should be measured as follows:

Measuring cup

The cup is marked in various ‘volume measurement’ scales. The recipes in this book use the ‘cup’ volume which is based on the ‘American’ cup of 8 floz and is conveniently marked in 1/16 divisions.

You must use a good quality set of accurate scales, we prefer to use the ‘cup’ measure for consistency and accuracy.

Liquid measurements

Use the cup provided A Ú. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. A ‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe.

Dry measurements

Dry measurements must be done using the measuring cup provided

A Û or using a set of weighing scales. Dry

measuring must be done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife

B. Tapping a measuring cup will pack the ingredients and you

will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sift the flour, unless stated.

When measuring small amounts of dry or liquid ingredients there are two double ended spoons (one for dry ingredients and one for liquid) and one single ended spoon (used primarily for dry ingredients)

C. Measurements must be level, not heaped

as this small difference could throw out the critical balance of the recipe

Your breadmaker produces delicious baked goods with ease. This machine requires only that you carefully follow the recipe instructions. In basic cooking, normally ‘a pinch of this and a dash of that’ is fine, but not for breadmakers. Using an automatic breadmaker requires you to accurately measure each ingredient for best results.

• Always add ingredients in the order they are listed in the recipe.

• Please note that the measuring cups are based on the American standard 8 fluid ounce cup,

NOT the 10 fluid ounce

British cup.

•

Accurate measuring of ingredients is vital. Do not use larger amounts.

For details of other Morphy Richards products, please see our website:

1lb loaf

(selected programmes)

1.5lb loaf

2lb loaf

Very Light

Light

Medium

Dark

Very Dark

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5. Using the Timer

• Once you have chosen the programme, loaf size and crust setting, you can either bake the loaf immediately or delay the loaf baking time to end in up to 12 hours time. Go to ‘Baking The Loaf’ section to bake the loaf immediately.

• NOTE: The timer cannot be used with the Fastbake, dough and jam programmes.

• NOTE: Do not use this function with recipes that use perishable ingredients such as eggs, fresh milk, sour cream or cheese.

• To delay the loaf, use the Increase

Ô and Decrease  buttons

while the Delay Indicator icon

Á is lit. A single press of the

Increase

Ô button will add 10 minutes to the time. To scroll

faster through the time press and hold the button. To decrease the time, use the Decrease

 button.

• The Delay symbol

Á shows on the screen as the cycle time

updates. The total time shown on the screen will include the baking time and delay. For example, if a loaf takes 3 hours to bake and you have delayed the start of baking for 5 hours, the screen will countdown from 8 hours with the Delay Indicator

showing on the screen. When the baking starts, the Delay Indicator symbol will disappear as the delay has finished.

6. Filling the Fruit and Nut Dispenser

• If you have selected a recipe that uses the Fruit and Nut Dispenser

‡, you should fill it now. The dispenser should be

filled with one cupful of dry ingredients using the Measuring Cup

Û provided. Please ensure that you do not overfill the

dispenser as this may stop it from functioning.

• If filling the dispenser with fruit, check that the fruit is separated before adding it. Failure to do so may result in the dispenser not functioning, or the fruit not being distributed evenly through the bread mixture. Ideally, fruit should be dusted with flour prior to being added to the dispenser to stop it from sticking together.

7. Baking the Loaf

• To bake the loaf press the Accept/Start button Ò and the breadmaker will start baking the loaf.

• During the baking process several other icons will appear on the screen, which denote which stage of baking the programme is currently at.

• The numbers indicated by

Ë relate to the 1st, 2nd or 3rd

‘Knead’ and ‘Rise’ stage. Every loaf follows the same process of 1st knead, 1st rise, 2nd knead, 2nd rise, and finally a 3rd rise.

•

Î is the symbol displayed on the LCD Screen ﬁ for kneading

and

Ï is the symbol displayed on the LCD screen for ‘rising’.

The numbers ‘1’, ‘2’ or ‘3’

Ë show the cycle in current

operation.

• The LCD Display remains on for the duration of the baking process. The LCD display light will automatically switch off after 20 seconds to conserve power when in standby, keep warm and delay time mode. To re illuminate the display in these modes, press the Increase button

Ô.

• When the loaf has finished baking the breadmaker will beep for 3 seconds and the breadmaker automatically goes into ‘Keep warm’ mode (

Ì flashes) for 60 minutes. The time will count up

on the display.

• The Accept/Start button

Ò can be pressed at any time during

the keep warm function to stop it so the bread can be removed.

8. Pause Function

• Press the Accept/Start button Ò during or up to the end of the

first knead to pause the programme for 5 minutes.

9. Beeper

The beeper sounds:

• When pressing any button

• When the programme finishes.

• When keep warm finishes.

10. Internal Light

• The light symbol is on the same button as the Increase button

Ô.

• You can view the progress of your loaf during any part of the

baking process by pressing the Increase button

Ô. The light will

stay on for 20 seconds.

Homemade Programmes

There are 2 home made programmes (No.16 & No.17) which allow you to adapt an existing baking programme to your own specific requirements. For example you may want to follow the wholemeal programme (No. 2) but prefer a denser texture. You can achieve this by using the Home made programmes. You have the opportunity to change the timings of each stage of the process from between zero minutes to 2 hours depending on the stage. Note, when zero minutes are selected, that stage of the cycle will not be part of the baking programme.

Knead 1

When you scroll to programme 16 or 17 and press the ‘Accept/Start’ button

Ò, the ‘knead 1’ symbol automatically

flashes on screen with 10 minutes showing on the clock. The knead 1 cycle length can be increased or decreased to between 6-14 minutes by pressing the Increase

Ô and Decrease 

buttons. Confirm the length of the 1st knead cycle by pressing the green tick button

Ò and the Rise 1 symbol will start

flashing.

Rise 1

20 minutes appears on the clock as the default time for this stage of the process.

The Rise 1 cycle length can be increased or decreased to between 20-60 minutes by pressing the Increase

Ô and

‘Decrease’

 buttons. Confirm the time you want by pressing

the green tick button and the Knead 2 symbol will flash on the screen.

Knead 2

15 minutes appears on the clock as the default time for this stage of the process. The length of the 2nd knead cycle can be increased or decreased to between 5-20 minutes by pressing ‘the Increase

Ô and Decrease  buttons. Confirm the length

of the 2nd knead cycle by pressing the green tick button and the Rise 2 symbol will flash on the screen.

Rise 2

25 minutes appears on the clock as the default time for this stage of the process.

The length of the 2nd Rise cycle can be increased or decreased to between 5 – 120 minutes by pressing the Increase

Ô or

Decrease

 buttons. Confirm the time you want by pressing

the green tick button and the Rise 3 symbol will flash on the screen.

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48324 rev1_x 27/10/2011 12:09 Page 8

Rise 3

45 minutes appears on the clock as the default time for this stage of the process. The length of the 3rd Rise cycle can be increased or decreased by between 2 – 120 minutes by pressing the Increase

Ô or Decrease  buttons. Confirm the

time you want by pressing the Accept/Start button

Ò and the

Bake symbol will flash on the Screen.

Bake

35 minutes appears on the clock as the default time for this stage of the process.

The length of the Baking cycle can be increased or decreased between 0 –1 hour and 20 minutes by pressing the Increase

and Decrease  buttons. Confirm the time you want by pressing the Accept/Start button

Ò the Crust Control symbol

will flash on the screen.

Crust Setting

At this stage the clock disappears from the screen. Scroll to select the crust colour you want and press green tick button to confirm and the total cooking time programmed, appears on the screen. You can either start the programme baking immediately by pressing the Accept button

Ò for 3 seconds or

use the Delay Timer function.

Hints and Tips

• Place all recipe ingredients into the Baking Pan so that yeast is not touching any liquid.

• If you are using the machine on the Dough setting (programme

6), after the cycle is complete, remove the dough from the breadmaker, cover in a thin coating of sunflower oil and cover with greaseproof paper and a dry tea towel. The dough should then be left in a warm area free from draughts, for approximately 30 minutes or until it has roughly doubled in size.

• Humidity can cause problems, therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly.

• The dough setting is great for the mixing, kneading and proofing (allowing dough to rise) of richer doughs like croissant dough. Use the breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe.

• When recipes call for a ‘lightly floured surface,’ use about 1 to 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation.

• When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not produce a tender product.

• If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.

• Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using.

• After 5 minutes of kneading, open the Lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 tablespoon at a time).

• Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread.

• Do not open the Lid whilst the breadmaker is operating as this will affect the quality of the bread, especially its ability to rise properly. Only open the Lid when the recipe needs you to add additional ingredients (see recipes.)

•

Room temperature

The breadmaker will work well in a wide range of temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We recommend the room temperature should be between 15ºC and 34ºC

All ingredients, including the machine and pan, and especially liquids (water or milk), should be warmed to room temperature 21°C (70°F).

If ingredients are too cold, below 10°C (50°F), they will not activate the yeast. Hot liquids, above 40°C (104°F), may kill the yeast.

•

Glazing

Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread.

•

Egg glaze

Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: this glaze is only for bread where the dough has been prepared in the breadmaker and is then being baked in the oven. The glaze should be applied when the dough is removed from the breadmaker. Do not apply this glaze to doughs in the breadmaker.

Melted butter crust

Brush melted butter over just baked bread for a softer, tender crust.

Milk glaze

For a softer, shiny crust, brush just baked bread with milk or cream.

Sweet icing glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads.

Poppy/Sesame/Caraway seed/Oatmeal

Sprinkle your choice of these seeds generously over just glazed bread.

Understanding Baking

It is often said that cooking is an art relying on the creativity of the chef, while baking bread is much more of a science. This means that the process of combining flour, water and yeast, results in a reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process.

In all of the recipes you create yourself, never exceed a total amount of 5 cups of dry ingredients (that includes the total amount of flour, oats, oatmeal, bran.) Also do not exceed the total amount of 3 tsp of yeast and 5 tsp of baking powder.

Using the Right Ingredients

Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with different brands of flour to help you make that perfect loaf. Storage is also very important, as all flours should be kept in an airtight container.

All purpose flour/plain flour

All purpose flour is a blend of refined hard and soft wheat flours especially suitable for making cake.

This type of flour should be used for recipes in the cake/quick bread section.

For details of other Morphy Richards products, please see our website:

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