Kasanova LEI003031NOC Manual De Instrucciones página 22

MACCHINA DEL PANE
22
The bread does not rise at all
The dough rises too much and
Heavy, dense, lumpy texture.
Error with the
prescriptions
Top inflated, mushroom-like in
The slices are uneven or there
The bread rises too fast.
or not enough.
spills over the baking pan.
The bread goes down in the
The fermentation is too short or too fast owing to the excessive temperature of the water
middle.
Old or stale flour, warm liquids make the dough rise too quickly and loaf fall in before
Center of the loaf is raw, not
baked enough.
Open, course, holey texture.
appearance.
are clumps in the middle.
Flour deposits on the bread
crust.
Too much yeast, too much flour, not enough salt.
Or several of these causes.
No yeast at all or too little.
Old or stale yeast.
The liquid is too hot.
The yeast has come into contact with the liquid.
Wrong flour type or stale flour.
Too much or not enough liquid.
Not enough sugar.
If the water is too hot, the yeast ferments more.
Too much milk affects the fermentation of the yeast.
The dough volume is larger than the pan and the bread goes down.
or the baking chamber or to the excessive moistness.
Too much flour or not enough liquid.
Not enough yeast or sugar.
Too much fruit, or of one of the other ingredients
baking.
Not enough salt or sugar.
Too much liquid.
Too much or not enough liquid.
Too much humidity.
Recipes with moist ingredients, e.g., yogurt.
Too much water.
No salt.
Great 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.
Sliced while too hot (the vapor has not escaped).
the flour was not worked well on the sides during the kneading.
a/b
a/b
e
c
d
e
a/b/g
a/b
f
c
a/f
c/h/i
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