German pool BMR-9125, Operating Instructions Manual

Page: 39 / 44

P.39
Troubleshooting
Phenomenon Possible causes & solutions
The crust colour is
too dark
Dried Yeast Bread does not rise and becomes darker if not enough yeast.
Sugar Too much sugar and milk used will darken the crust colour.
Different kinds of sugar vary in their weight even at the same
volume. Measure the right quantity by means of a scale.
Milk Powder
Water
Too little water will make dough harder and darken the crust
colour.
Temperature
Residual heat will darken the bread. Take out bread from the
unit once done.
The crust colour is
too light
Dried Yeast
Too much yeast will make bread over rise and lighten crust
colour.
Sugar Too little sugar and milk powder will lighten crust colour.
* French bread does not contain sugar & milk powder, so it has
light crust colour.
Milk Powder
Salt If no salt added bread will over rise and have lighter crust colour.
The bread does not
rise
Dried Yeast
Not enough yeast or the yeast used is too old .
Rise of bread will be affected when yeast contacts directly with
water, sugar or salt.
Flour
Bread does not rise if flour used is too much and too old, or flour
used is of poor quality.
Sugar
Too little sugar will take longer to rise.
Artificial sugar cannot nurture yeast, hence is not suitable for
making bread.
Salt Too much salt will hinder rising.
The bread has risen
too much
Dried Yeast
Too much yeast produces too much gas and makes bread over
rise.
Sugar
Too much sugar produces too much gas and makes bread over
rise.
Salt Too little salt will make the bread rise too much
Room
Temperature
Bread may over rise if room temperature is higher than 30°C.
I. Bread Making