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Kalorik TKG BBA 1 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
35 TKG BBA 1 – 071212
Assembly page 35/132
Fax +32 2 359 95 50
If the result is not satisfactory, please check the following points:
Caution: Try one solution at a time per loaf.
A) Measurement problems
Loaf rises then falls
Decrease the amount of water/milk by 2 tbs.
Increase the amount of salt by 1/4 tsp.
Decrease the amount of yeast by 1/4 tsp.
Loaf rises too much
Decrease the amount of flour by 2 tbs.
Decrease the amount of water/milk by 2 tbs.
Increase the amount of salt by 1/4 tsp.
Decrease the amount of sugar/honey by 1 tsp.
Decrease the amount of yeast by 1/4 tsp.
Loaf does not rise enough
Increase the amount of water/milk by 2 tbs.
Decrease the amount of salt by/4 tsp.
Increase the amount of sugar/honey by 1 tsp.
Increase the amount of yeast by 1/4 tsp.
Crust is too dark
Decrease the amount of sugar/honey by 1 tsp.
Loaf partially cooked
Decrease the amount of water/milk by 2 tbs.
Top of the loaf is not smooth
Decrease the amount of flour by 2 tbs.
Increase the amount of water/milk by 2 tbs.
Texture of the loaf is heavy or dense
Decrease the amount of flour by 2 tbs.
Increase the amount of sugar by 1 tsp.
Increase the amount of yeast by 1/4 tsp.
B) Ingredient problems
If the poor result is not due to measurement problems, it can also be due to the ingredients
themselves:
Loaf rises then falls
The flour is too fine.
Loaf rises too much
You used a wrong type of yeast.
You forgot to add salt.
Loaf does not rise enough
The flour is too old.
The flour does not contain enough gluten.
The flour is too fine.
You used a wrong type of yeast.
You put too much salt.
Flat loaf, little to no rising
The liquid is too hot/cold.
The flour is too old.
The flour does not contain enough gluten.
The flour is too fine.
… 35 …


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