DonLim DT06 - Standard Bread; French Bread; Coarse Grain Bread; Rice Bread

2
Standard bread
Stirring, fermentation and baking, suitable for
white and brown bread, also can add spices
and raisins to the bread, in order to increase its
flavor.
French bread
Stirring, fermentation and baking, fermentation
for a long time, baking temperature is low,
suitable for making crisp skin bread.
Coarse grain bread
Workflow is the same as standard bread, but
material is different, there is a long warm up
time so that the whole wheat flour can fully
absorb water and swell, it's soft and elastic,
delay functions are not recommended.
Rice bread
Workflow is the same as the standard bread, it
has more proportion of protein and amino acid,
easier to digest.
Rice flour bread
Stirring, fermentation and baking, the volume
of bread is the same as the standard bread,
flavor and quality is good.
Soft bread
Stirring, fermentation and baking, the taste of
bread is better than ordinary bread, it is more
soft
Quick bread
Fast mixing, fermentation and baking, the
taste of bread is better than ordinary
bread, it needed less time than standard
bread
Knead dough
Stir the dough. the dough can be used for
making steamed bread, scroll, the
steamed stuffed bun, biscuits, cookies,
pizza, etc.
Stirring, dough fermentation
The dough can be used for making
steamed bread, scroll, the steamed
stuffed bun, biscuits, cookies, pizza, etc
Fermentation/thawing
Only low temperature heating.
Fermentation time can be set within the
specified scope (default 1 hour)
Yogurt
Only low temperature heating,
fermentation time can be set within the
specified scope (default 1 hour)
Kamahi
Making kamahi needs 8 hours processing
time
Jam
Baking
Dry fry cargo