8
Bread size is too
small or bread has
no risen
No yeast or not enough yeast.
Yeast may have a poor activity.
Water temperature too high.
Yeast is mixed with salt.
Check the amount and
performance of yeast,
Increase temperature. Avoid
contacting yeast with salt
9
Dough is so large to
overflow bread pan
he amount of liquids is so
much as to make dough soft
and yeast is also excessive.
Reduce the amount of liquids
and improve dough rigidity
10
Bread collapses in
the middle parts
when baking dough
1. The flour is not strong
powder and can’t make dough
rise
Use bread flour or strong
powder
2.
east rate is too rapid or
yeast temperature is too high
Use yeast at room
temperature
3. Water is so excessive that
makes the dough too wet and
soft.
Adjust water on recipe
11
Bread weight is
very large and too
dense
1. Too much flour or not
enough water
Reduce flour or increase water
2. Too many fruit ingredients
or too much whole wheat flour
educe the amount of
corresponding ingredients and
increase yeast
12
Middle parts are
hollow after cutting
bread
1. Excessive wate
educe water or yeast and
check salt
2. Water temperature is too
high
Check water temperature
13
Bread surface is
adhered to dry
powder
1.there is strong glutinosity
ingredients in bread such as
butter and bananas etc.
Do not add strong glutinosity
ingredients into bread.
2. Not stirred adequately or
short of water
Check water and mechanism
of bread maker
14
Crust is too thick
and baking colour is
too dark when
making cakes or
food with high level
of sugar
Different recipes or
ingredients have great effect
on making bread, baking
colour will become very dark
because of high levels of sugar
Press START/STOP button to
interrupt the program 5-10
min before intended finishing
time. Before removing the
bread or cake keep in bread
pan for about 20 minutes with
cover closed
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