8
The dough is too
big to push the
surrounding flour out
of the pan.
Too much liquids and yeast
Properly reduce the number of
water and yeast
9
The size is too small.
The yeast is not enough or invalid
or the water is to hot or the yeast is
mixed with the salt.
Check if the yeast is valid and
its amount.
10
After yeasting, the
middle of dough is
sunk when baking.
1.The flour is not gluten.
Use gluten flour or strong flour.
2. Fast-speed and high-
temperature yeasting
Operate under the room
temperature
3. Too much water
Reduce water according to the
flour’s water absorbability
11
The bread is too
heavy and the tissues
are too dense..
1. Too much flour and too little water
Reduce flour and add water
2. Too many fruits
Reduce fruits and add yeasts
12
Cut apart the bread
Too much holes
1. Too much water and not little salt
Reduce water and check if salt
added
2. Too hot water
Lower the temperature
13
There is flour stuck
to the surface of the
bread.
1. Too strong sticky and unfused
ingredients like butter or banana.
When kneading, shovel the
unfused ingredients on the
dough with wooden shovel.
2. Kneaded incompletely with too
little water.
Check if the water is enough
and the kneading operation
works well.
Operating environment
Temperature : 15°C-34°C. Air humidity: less than 95% (at 25°C) .
No inflammability, corrosivity gas or electricity-conduction dust existing .
I. Accessories list:
Pan
1
Measuring cup
1
Stirring paddle
1
Measuring spoon
2
Introduction book
1
Hook
1