SUPPORT AND TECHNICAL ADVICE
North Shore City, Auckland, New Zealand
Monday
– Friday 8am-5pm
Phone: 0800 232 633
Website: www.goldair.co.nz
Troubleshooting
DOUGH DOES NOT RISE ENOUGH
•
Liquids are too hot (above 40°C).
•
Inactive yeast or not enough yeast.
•
Ingredients are too cold.
•
Too much salt. Salt can be used to control
the effect of the yeast within the dough. Too
much salt may make the yeast inactive.
•
Check brand and type of flour.
BREAD FLOPS OVER SIDE OF BREAD PAN
•
Too much dough.
•
Bread has over-risen (reduce amount of
yeast slightly).
•
Not enough sugar.
CRUST PALE IN COLOUR
•
Not enough sugar.
•
Adjust crust setting.
LOAVES SPREAD OUT OR LOSE SHAPE
INSTEAD OF RISING
•
Dough too soft.
BREAD FALLS DURING BAKE CYCLE
•
Bread over-risen (reduce amount of yeast
slightly).
BREAD IS CRUMBLY OR HAS COARSE
TEXTURE
•
Bread over-risen (reduce amount of yeast
slightly).
BREAD HAS UNSUAL AROMA
•
Stale ingredients used.
•
Too much yeast.
STICKY BREAD THAT SLICES UNEVENLY
•
Always use a serrated bread knife.
•
Allow bread to cool longer before slicing.
BREAD SHAPE AND HEIGHT VARIES WITH
EACH USE
•
Ensure accurate measurement of
ingredients.
•
Room temperature and length of the timer
cycle not constant.
BREAD HAS FLOURED CORNER
•
Sometimes flour in the corner of the bread
pan may not have been completely
kneaded into the dough. Scrape it off with
a wooden or plastic utensil.
BREAD RISES TOO MUCH AND COMES
INTO CONTACT WITH BREAD MAKER LID
•
Too much yeast/water or flour.
•
Too little salt. Salt can be used to control
the effect of the yeast. However too much
salt may make the yeast inactive.
BREAD IS HEAVY AND DENSE IN TEXTURE
•
Too much flour.
•
Not enough water or liquid.
•
Check type and brand of flour.
BREAD IS NOT BAKED THROUGH IN
CENTRE
•
Too much liquid.
•
Not enough flour.
