UFESA PN5000 Manual De Instrucciones página 27

APRICOT JAM
Ingredients
Fresh apricots,
washed 450 g
Cold water 2 tablespoons
Jellifying sugar 450 g
Grated rind and
juice from ½ lemon
Program marmelada
The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery
book. While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one' s likings.
When to adjust recipes
PROBLEM
The bread rises too fast.
The bread does not rise
at all or not enough.
The dough rises too
much and spills over the
baking tin.
The bread goes down in
the middle.
Heavy, lumpy structure
of bread.
CHERRY BREAD
(bread weight ca. 700 g)
Ingredients:
Cherry juice
Milk
Honey
Butter
Cherry yoghurt
Cherries without
stones
Flour of 550 type
Dried yeast
Baking powder
Salt
Sugar
Program: básico or dulce
- Too much yeast, too much flour, not enough salt.
- No or too little yeast.
- The yeast has come into contact with the liquid.
- Wrong flour type or stale flour.
- Too much or not enough liquid.
- If the water is too soft the yeast ferments more.
- Too much milk affects the fermentation of the yeast.
- The dough volume is larger than the tin and the bread goes down.
- The fermentation is too short or too fast due to the excessive temperature
of the water or the baking chamber or due to the excessive moistness.
- No salt or not enough sugar.
- Too much flour or not enough liquid.
- Not enough yeast or sugar.
- Too much fruit, whole meal flour or another ingredient.
75 ml
20 ml
15 g
15 g
135 g
20 g
410 g
1 tsp
½ tbsp
½ tsp
1 tsp
PROBABLE CAUSE
- Old or stale yeast.
- Liquid too hot.
- Not enough sugar.
- Too much liquid.
- Old or stale flour.
BREAD OF GLUTEN-FREE FLOUR
(bread weight approx. 900 g)
Ingredients
Water or milk 425 ml
Salt 1½ teaspoon
Sugar 1½ teaspoon
Flour type 500 Gluten-free flour
500 g
Dry yeast 1 teaspoon
Program: básico or francés
SOLUTION
(DESCRIPTION
BELOW)
a/b
a/b
e
c
d
e
a/b/g
a/b
f
c
a/f
c/h/i
a/b
h
a/b/g
a/b
b
e