ECG PCB 538 - Baking Results

EN
62
EN
63
• Where the QUICK (Sprint) program is suggested for sweet breads, you can use ingredients in
smaller amounts (this also applies for the CAKE program for making lighter baked goods).
5. Baking results
• The baking result depends on local conditions (soft water / high relative humidity / high altitude /
ingredient consistency etc.). Therefore the information in recipes make up reference points, which
can be suitably adapted. Do not become discouraged if your first attempt at a different recipe fails.
Try to find the cause and have another attempt by changing the doses.
• If the bread is too pale, you can reach the desired brown colour in terms of the baking program.
• We recommend baking a test product before setting the function for use over night, so if needed,
you can make the necessary changes.
Problem Cause Solution
The bread rises too fast. Too much yeast, too much flour, not enough salt (or several
of these causes).
a/b
The bread will not rise
or only a little.
No yeast or insufficient amount of yeast.
Old or expired yeast.
Liquid was too hot.
Yeast came into contact with liquid.
Incorrect type of flour or expired flour.
Too much or not enough liquid.
Not enough sugar.
a/b
d
c
d
d
a/b/f
a/b
Bread rises too much
and spills onto the
baking form.
Yeast leavens more if the water is too soft.
Too much milk affects the yeast leavening.
e
c
The middle of the bread
keeps sinking.
The volume of dough is greater than the form and the bread
sinks.
The yeasting process is too short, or is not long enough due
to excessive temperatures of water or baking area or too
moist.
c/g
c/g
There is a dip in the
bread after the baking
process finishes.
Too much liquid. a/b
The bread structure is
heavy and lumpy.
Too much flour or not enough liquid.
Not enough yeast or sugar.
Too much fruit, coarse flour or one of the other ingredients.
Old or expired flour.
a/b
a/b
b
d
The middle of the bread
is raw.
Too much or not enough liquid.
The recipe contains moist ingredients.
a/b/f
f
Open or rough bread
structure or too many
holes.
Too much water.
No salt.
High moistness, water too hot.
Too much liquid.
f
b
g
c
The bread on the
surface is raw.
Volume is too high compared to the baking form.
Too much flour, especially for white bread.
Too much yeast and not enough salt.
Too much sugar.
Sweet ingredients in addition to sugar.
a/e
b
a/b
a/b
b
PCB 538 CZ+SK+DE+EN.indb 63 18.6.2010 15:30:14