VOX electronics BBM - 4406 Manual De Usuario página 15

Heavy,
structure
The bread is not
baked in the center
Open or
structure or
many holes
Mushroom-like,
unbaked surface
The slices
uneven or there are
clumps in
middle
Flour deposits on
the bread crust
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. add the ingredients specified in the
recipe in the right order, make a small ditch in the middle of the flour and put in the crumbled
yeast or the dry yeast, avoid letting the yeast and the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.。
e) Reduce the total amount of the ingredients, do not use more than the specified mount of flour.
reduce all the ingredients by 1/3.
f) Correct the amount of liquid. if ingredients containing water are used, the dose of the liquid to
be added must be duly reduced.
g) In case of every humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i) Take the bread out of the pan immediatedly after baking and leave it on the grid to cool for at
least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by 1/4.
k) Never grease the pan!
l) Add a tablespoon of wheat gluten to the dough.
The fermentation is too short or
too fast owing to the excessive
temperature of the water or the
baking chamber
excessive moistness
lumpy too much flour or not enough
liquid
not enough yeast or sugar
too much fruit, wholemeal or of
one of the other ingredients
old or stale flour, warm liquids
make the dough rise too quickly
and loaf fall in before baking
no salt or not enough sugar
too much liquid
too much or not enough liquid
too much humidity
recipes with moist ingredients,
e.g. yogurt
coarse too much water
too
no salt
gread humidity, water too hot
too much liquid
bread volume too big for the pan
too much flour, especially for
white bread
too much yeast or not enough
salt
too much sugar
sweet ingredients besides the
sugar
are bread not cooled enough (the
vapor has not escaped)
the
the flour was not worked well on
the sides during the kneading
c/h/i
or to the
a/b/g
a/b
B
e
a/b/g
h
g
g
b
h/i
c
a/f
f
a/b
a/b
b
j
g/i