EN66
FAQ
Is the bread made
by natural yeast
different from that
made by instant dry
yeast?
The natural yeast bread has the following features:
ɑ
The bread is a bit shorter and the crust is a bit darker.
ɑ
Unique taste; the crust has a fried rice cake and sweet soy sauce smell: slightly sour
and sweet.
ɑ
The dough texture is a little coarse.
ɑ
The bread is chewy.
The bread gives off a fermentation smell similar to yogurt when baked.
Upon completion of baking
Is instant dry yeast
not mixed during
execution of bread
dough menu?
The instant dry yeast will work during separation, forming and secondary
fermentation as long as it is mixed into the dough.
The bread dough is
too soft.
Please reduce water amount by 5
ȋ
10
g
(mL).
Sprinkle flour for the convenience of operations.
The dough does not
ferment thoroughly
during execution of
bread dough menu.
Fermentation process may slow down due to different ratios of ingredients. Do
not open the lid after process of bread dough making is over. Keep it there for
further fermentation. (Standard: 20
ȋ
30 min)
The blade is coming
out along with the
bread.
The lock of the blade comes off when the bread rise, that time, the blade may
come off along with the bread. If you slice the bread as it is, the blade will be
damaged. Be sure to take out the blade from the bread.
Can failed dough be
used again?
The dough hasn’t
been baked.
…etc.
It can be used to make doughnuts, pizza and other food.
Please confirm at which status baking stopped and resume the subsequent
operations.
Recipe with use of instant dry yeast
ɑ
When there is still instant dry yeast in the yeast dispenser
Start making dough using the pizza dough
procedure (menu “16” ) to make doughnuts (P. EN44)
and pizza (P. EN46).
ɑ
When there is no instant dry yeast in the yeast dispenser
Take out the dough and make doughnuts (P. EN44) and pizza (P. EN46)!
Recipe using of natural yeast
Take out the dough and make doughnuts (P. EN44)!
Is the taste of the
pasta made by this
bread maker
different from that of
the dry pasta
available in the
market?
Its form, softness and elasticity is different from those of dry pasta due to the
different production methods.
Is it difficult to cut
the noodles?
Weigh properly and sprinkle the dough with sufficient kneading flour.
E.g
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