German pool BMR-6100, User Manual

Page: 29 / 32

P.29
10
Bread collapses in
the middle parts
during baking
1.The flour used is not bread flour
or that it is not strong enough.
Use bread flour or stronger flour.
2.Yeast growth rate is too rapid
or the temperature at which the
yeast is exposed to is too high. Yeast is used under room temperature.
3.Excessive water makes dough too
wet and soft.
Adjust water on recipe.
11
Bread weight is very
large and organiza-
tion construct is too
dense
1.Too much flour or not enough
water.
Reduce flour or increase water.
2.Too much 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 water or yeast accordingly and
check salt.
2.Water temperature is too high. Check water temperature.
13
Dry powder on bread
surface
1.There is sticky ingredients in
bread such as butter and bananas
etc.
Do not add ingredients that are too
sticky.
2.Inadequate mixing due to insufficient
water.
Check water content and whether the
bread maker is operating normally.
14
Crust is too thick and
baking colour is too
dark when making
cakes or food with
excessive sugar
Different recipes or ingredients can
greatly affect the bread, the crust
can become very dark because of
excessive sugar.
If the colour is too dark for the recipe
with excessive sugar, press START/
STOP to interrupt the program 5-10min
ahead of intended finishing time.
Before removing the bread you should
keep the bread or cake in the bread
pan for about 20 minutes with lid
closed.