Gemelli BM2531SSDRM, Руководство пользователя

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Problem Cause Solution
Error with the
recipes
The bread rises too fast Maybe, too much yeast, too much flour, not enough salt, or several of these
causes
A/B – See Below Chart
The bread does not rise at all or not
enough
No yeast at all or too little too little A/B – See Below Chart
Old or stale yeast E – See Below Chart
Liquid too hot C – See Below Chart
The yeast has come into contacting with the liquid D – See Below Chart
Wrong flour type or stale flour E – See Below Chart
Too much or not enough liquid A/B/G – See Below Chart
Not enough sugar A/B – See Below Chart
The dough rises too much and spills
over the baking pan
If the water is too soft the yeast ferments more F – See Below Chart
Too much milk affects the fermentation of the yeast C – See Below Chart
The bread goes down in the middle The dough volume is larger than the pan and the bread goes down A/F – See Below Chart
The fermentation is too short or too fast owing to the excessive temperature
of the water or the baking chamber or to the excessive moisture little
C/H/I – See Below Chart
Heavy, lumpy structure Too much flour or not enough liquid A/B/G – See Below Chart
Not enough yeast or sugar A/B – See Below Chart
Problem Cause Solution
Error with the
recipes
Heavy, lumpy structure Too much fruit, whole meal or of one of the other ingredients B – See Below Chart
Wrong flour type or stale flour E – See Below Chart
Too much or not enough liquid A/B/G – See Below Chart
Old or stale flour, warm liquids make the dough rise too quickly and fall in
before baking
No salt or not enough sugar or too much liquid
E – See Below Chart
The bread is not baked in the center Too much or not enough liquid A/B/G – See Below Chart
Too much humidity H – See Below Chart
Recipes with moist ingredients, e.g. yogurt G – See Below Chart
Open or coarse structure or too many
holes
Too much water G – See Below Chart
No salt B – See Below Chart
High humidity, water too hot H/I – See Below Chart
Too much liquid C – See Below Chart
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