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b) If the bread has a funnel shape in the middle, the possible
cause can be one of the following
- he water temperature was too high,
- too much water was used,
- the our was poor in gluten,
- draft when opening the lid during baking.
• When can the lid of the bread maker be opened during the
baking?
Generally speaking, it is always possible while the kneading is
underway. During this phase small quantities of our or liquid
can still be added.
If the bread must have a particular aspect after baking, proceed
as follows: before the last rising phase (the display must show
a remaining processing time of approx. 1:30 hours, depending
on the program) open the lid with caution and shortly and carve
the bread crust while it is forming with a sharp preheated knife,
scatter cereals on it or spread a mixture of potato our and
water on the crust to give it a glossy nish. This is the last time
that the lid can be opened; otherwise the bread will go down in
the middle.
• What do the type numbers for our mean?
The lower the type number, the less roughage the our con-
tains and the lighter it will be.
• What is wholewheat our?
Wholewheat our is made of all types of cereals including
wheat. The term “wholewheat” means that the our was
ground from whole grain and hence it has a greater contents of
roughage thus making the wholewheat our darker. However,
the use of wholewheat our does not make the bread darker
as is widely believed.
• What must be done when using rye our?
Rye our does net contain any gluten and the bread hardly
rises. In order to make it easily digestible a RYE WHOLE-
WHEAT BREAD with leaven is to be made.
The dough will rise only if one part of type 550 our is added to
every four parts of rye our without gluten.
• What is gluten in our?
The highez the type number, the lower the gluten contents
of the our are and the less the dough will rise. The highest
quantity of gluten is contained in type 550 our.
• How many different our types are there and how are they
used?
a) Corn, rice and potato our are suitable for people allergic to
gluten or for those who suffer from sprue or celiac disease.
b) Spelt our is very expensive, but it is free from chemical ad-
ditives because spelt grows on very poor soil and requires
no fertilizers. Spelt our is especially suitable for allergic
people. It can be used in all those recipes described in the
operating instructions requiring our types 405, 550 or 1050.
c) Millet our is especially suitable for people suffering from
many allergies. It can be used in all recipes requiring our
types 405, 550 or 1050 as described in the operating
instructions.
d) Durum wheat our (DURUM) is suitable for baguettes
thanks to its consistency and it can be replaced with durum
wheat semolina.
• How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the our and kneaded in
the dough the fresh bread is easier to digest.
• What doses of rising agent should be used?
For yeast and leaven, which must be bought in different quanti-
ties follow the producer’s instruction on the package and adjust
the quantity to the amount of our used.
• What can be done if the bread tastes of yeast?
a) Often sugar is added to eliminate this taste. The adding of
sugar makes the bread lighter in color.
b) Add 1 ½ tablespoons of vinegar for a small bread loaf and
2 tablespoons for a large loaf to the water.
c) Use buttermilk or ker instead of water. This is possible for
all the recipes and it is recommended for the freshness of
the bread.
• Why does the bread made in an oven taste different form
the bread made with the bread maker?
It depends on the different degree of humidity. The bread is
baked drier in the oven owing to the larger baking space, while
the bread made in the bread maker is moister.
Questions on Bread Baking Machines
Problem Cause Remedy
Smoke comes out of the
baking compartment or the
vents
The ingredients stick to the baking
compartment or on the outside of the
baking tin
Disconnect from mains power supply, let the appliance cool down,
and clean the outside of the baking tin or the baking compartment.
The bread goes down in the
middle and is moist at the
bottom
The bread is left too long in the tin
after baking and warming
Take the bread out of the baking tin before the warming function is
over.
It is difcult to take the
bread out of the baking tin
The bottom of the loaf is stuck to the
kneading hook.
Clean the kneading hooks and shafts after baking. If necessary, ll
the baking tin with warm water for 30 minutes. Then the kneading
hooks can be easily removed and cleaned.
