EN57
Abnormal shape of bread
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Tips
When the following
conditions happen
Please confirm the following
Bread (shape)
No swelling at all
Instant dry yeast
ɑHave you forgotten to add the instant dry yeast?
ɑHave you used any improperly stored yeast or expired yeast?
ɑDid you misuse any baking power?
ɑHave you forgotten to install the blade?
ɑHas any power failure occurred during operation?
The bread always
has a different
shape and swelling
condition.
ɑ Home made bread always has a different shape and swelling condition due to the
following conditions!
ɖ
The room temperature is high in summer.
ɖ
The room temperature has changed during operation.
(the air-conditioner is shut down during operation etc.)
ɖ
Flour with low protein content is used for baking.
ɖ
Improperly kept or expired instant dry yeast is used.
Sticky bottom
and distinct
indents
on the
sides
ɑHave you quickly taken the well-baked bread from the bread pan and put it on
the griller for heat radiation?
ɑReduce water quantity by 10 g (mL) for better baking effect if the room
temperature is high.
Cave-in on the top
surface
(Burnt crusts)
Flat and square top
surface
Cave-in
ɑ Not enough flour?
ɑ Too much water?
Whole wheat bread, whole wheat rapid, whole wheat raisin,
spelt whole wheat, spelt whole wheat raisin
ɑ Different types of whole wheat flour will easily lead to such situations.
Bottom caves
in so that the
bread cannot
stand upright.
ɑBlade shape is visible.
ɑHave you touched the bottom of bread pan when you took out
the bread?
(Bread is damaged sometimes due to blade rotations)
There is remaining
our around.
ɑ Too much flour?
ɑ Not enough water?
Bread (others)
Expected crust
colour is not
achieved.
ɑ Please change crust colour (P. EN19) 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.
ɑ If the stove is too hard to hold the bread because the bread is too big, please
reduce the quantity of instant dry yeast and water.
ɑ If the bread ferments so much, the top of bread may peel off by sticking on the lid.
Bread crust is too
hard
ɑ The bread will become soft if it is cooled down and put in a plastic bag.
Ingredients focus
on one side
ɑ Such phenomenon may occur due to difference of ingredients and dough hardness.
Room
temperature
Types and properties
of ingredients
Do not rotate
Whole bread is whitish
which looks like dough.
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