Gallet MAP 207, Bread Maker

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ENG
ENG - 53
10
Bread collapses
in the middle parts
when baking dough
1.used flour is not strong
powder and can’t make dough
rise
Use bread flour or strong powder.
2.yeast rate is too rapid or
yeast temperature is too high
Yeast is used under room
temperature
3.Excessive water makes
dough too wet and soft.
According to the ability
of absorbing water, adjust
water on recipe
11
Bread weight is
very large and or -
ganization construct
is too dense
1.too much flour or short of
water
Reduce flour or increase water
2.too many fruit ingredients or
too much whole wheat flour
Reduce the amount
of corresponding ingredients
and increase yeast
12
Middle parts are
hollow after cutting
bread
1. Excessive water or yeast or
no salt
Reduce properly water or yeast
and check salt
2.water temperature is too
high
Check water temperature
13
Bread surface is
adhered to dry
powder
1.there is strong glutinosity
ingredients in bread such as
butter and bananas etc.
Do not add strong glutinosity
ingredients into bread.
2.stir not adequately for short
of water
Check water and mechanical
construct of bread maker
14
Crust is too thick
and baking color
is too dark when
making cakes or
food with excessive
sugar
Different recipes or ingredients
have great effect on making
bread, baking color
will become very dark because
of much sugar
If baking color is too dark
for the recipe with excessive
sugar, press start/stop to interrupt
the program ahead 5 - 10min
of intended finishing time.
Before removing out the bread
you should keep the bread or cake
in bread pan for about 20 minutes
with cover closed