EN41
After use
• Please put rice and water in another container. Fully soften the rice before putting it into the bread pan.
The rice grains are notably visible in the rice bread.
Rice
bread
• Did you use frozen butter that was cut into 1 cm cubes?
• Did you add the frozen butter within 10 minutes after the beep sounds?
• Did you break apart the frozen butter first, and then distribute them well in the bread pan?
The bottom of bread soaked in butter, crust become greasy and
has butter spots on it.
• Re-baking the cut bread to get crispy taste.
Not crispy enough
Danish
Brioche
• Did you use frozen butter that cut into 1 cm cubes?
• Did you add the frozen butter within 10 minutes after beep sounds?
• Did you break apart the frozen butter first, and then distribute them well in the bread pan?
• Did you add the frozen butter when room temperature is over 25 °C?
Observable butter oil gathers on the bottom, with butter spots on it.
• Too many flour?
• Not enough water?
There are remaining flour around.
• The bread crust will become soft if put it in a plastic bag after cooled down.
Bread crust is too hard.
• Such phenomenon may occur due to difference of ingredients and dough hardness.
Ingredients focus on one side.
• Excessively long fermentation will make the dough loose and sticky. The fermentation time depends on the type of
bread. Normally, the fermentation is finished if the rising dough return slowly after gently pushing with your finger.
Dough becomes sticky after forming and fermentation.
• Melted butter cannot be well wrapped in a dough. Keep the dough in a refrigerator for complete cooling before
butter are wrapped in it.
•
Please prolong the cooling time when the room temperature is high because the butter may easily melt down.
It is hard to make croissants.
• Change crust colour (P. EN6) or adjust the amount of
granulated sugar. Crust colour becomes lighter if
amount of granulated sugar is reduced and darkened
if the amount is increased.
• If the bread has risen too much or the top of bread is
uneven, reduce the quantity of instant dry yeast and
water.
• If the bread ferments so much, the top of bread may
peel off by sticking on the lid.
Expected crust colour is not achieved, the top part of bread was burnt partially.
Cave-in on the top surface
(Burnt crusts);
• Blade shape is visible.
• Have you touched the bottom of bread pan when you took out the bread?
(Bread is damaged sometimes due to blade rotations.)
Bottom caves in so that the bread cannot stand upright.
Do not rotate
Sticky bottom and distinct collapses on the sides.
• Have you rapidly taken the well-baked bread from the bread pan and put it on the wire rack to cool down?
• Reduce water quantity by 10
g
(mL) for better baking result if the room temperature is high.
Flat and square top surface; Cave-in
• Not enough flour?
• Too much water?
<Whole wheat bread…>
• A high ratio of whole wheat flour or different types of flours will easily lead to such situations.
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