Aroma BREADCHEF ABM-220 - Page 23

TROUBLESHOOTING
“THE
RECIPES”
Bread
rises
too
much
°
Too
much
yeast,
too
much
flour,
salt
Omitted,
or
a
combination,
°
Yeast
omitted
or
not
enough.
°
Old
or
improperly
stored
yeast,
°
Used
hot
water
or
liquid.
°
Yeast
contacted
with
liquid.
Bread
does
not
rise
or
not
rise
enough
-purpose
or
old
flour,
Too
much
liquid
or
not
enough.
Not
enough
sugar.
Bread
volume
exceeded
the
Capacity
of
pan
causing
collapsed,
under
baked
top.
°
—
Early
or
Speeded
up
yeast
action,
caused
by
warm
weather,
warm
machine
chamber,
high
humidity
or
warm
liquids,
caused
dough
to
rise
too
fast
and
then
collapse
before
baking
cycle
begins,
Salt
omitted
or
too
much
sugar,
Too
much
flour
or
not
enough
liquid.
Not
enough
yeast
or
sugar.
°
Too
much
fruits,
whole
grain
or
other
added
ingredients,
Old
or
bad
flour,
Too
much
liquid
or
not
enough
flour.
Humidity
may
be
high.
°
May
happen
for
recipes
using
moist
ingredients,
such
as
yogurt
or
apple
sauce,
Bread
collapsed
Heavy,
dense
texture
Not
fully
baked
in
the
center
Open,
coarse
or
holey
texture
°
Тоо
much
water
was
used.
°
Salt
omitted.
|
<
High
humidity,
warm
weather,
°
Overheated
liquid
was
used.
°
Bread
volume
exceeded
pan
capacity.
°
Too
much
yeast
or
salt
omitted.
°
Too
much
sugar.
°
Sweetened
ingredient
that
contains
sugar
was
used
providing
excess
sugar.
Bread
not
cooled
down
(steam
to
escape)
before
slicing,
Mushroom-shaped
unbaked
top
Bread
slices
are
uneven
or
sticky
at
the
center
21