81
No swelling at all
Whole bread is whitish and
look like a ball.
DŽDž
Instant dry yeast
őHave you forgotten to add the instant dry yeast?
őHave you used any improperly stored yeast or expired yeast?
őHave you forgotten to install the blade?
őHas any power failure occurred during operation?
Bread (shape)
Sticky bottom
and distinct
collapses
on the
sides
ő
Have you rapidly taken the well-baked bread from the bread pan and put it on the griller
for heat radiation?
ő
Reduce water quantity by 10 mL for better baking effects if the room temperature is high.
Cave-in on the
top surface
(Coked crusts)
Flat and
top
surface
Cave-in
őNot enough flour?
őToo much water?
<Whole wheat …>
őA high ratio of wholewheat flour or different types of flours will easily lead to
such situations.
When the following
conditions happen
Please confirm the following
Bottom caves
in so that the
bread cannot
stand upright.
The bread always
has a different
shape and swelling
condition.
őHome made bread always has a different shape and swelling condition due to the
following conditions!
ĄThe room temperature is high in summer.
ĄThe room temperature has changed during operations.
(the air-conditioner is shut down during operation etc.)
ĄFlour with low protein content are used for baking.
ĄImproperly kept or overdue instant dry yeast are used.
Room
temperature
Types and properties
of ingredients
Do not rotate
őBlade shape is visible.
őHave you touched the bottom of bread pan when you take out the bread?
(Bread is damaged sometimes due to blade rotations)
Are there remaining
flour around?
őToo many flour?
őNot enough water?
Expected crust color
is not achieved.
ő
ő
Please change crust color (P.59) or adjust the amount of granulated sugar.
If the stove is too hard to hold the bread because the bread is too big, please red-
uce the quantity of dry yeast and water.
őIf the bread ferments too much that the teppen of if touches the inner side of the lid,
it is possible that part of the bread will stick on the lid while the lid is opened.
Crust color becomes lighter
if amount of granulated sugar is reduced and darkened
if the amount is increased.
Bread crust is too
hard
őThe bread would become soft if it is cooled down to human skin temperature and put
in a plastic bag.
Dough becomes
sticky after forming
and fermentation
őExcessively long fermentation will make the dough loose and sticky.
The fermentation time depends on the type of bread. Normally, the fermentation is
finished if you touch the rising dough with a finger slightly and it can recover slowly.
square
Abnormal shape of bread
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