Alpina EBM-2003 Manual De Instrucciones página 20

The dough is too
big to push the
8
surrounding flour out
of the pan.
9 The size is too small.
After yeasting, the
10 middle of dough is
sunk when baking.
The bread is too
11 heavy and the tissues
are too dense..
Cut apart the bread
12
Too much holes
There is flour stuck
13 to the surface of the
bread.
Operating environment
Temperature : 15°C-34°C.
No inflammability, corrosivity gas or electricity-conduction dust existing .
I. Accessories list:
Pan
Stirring paddle
Introduction book
Too much liquids and yeast
The yeast is not enough or invalid
or the water is to hot or the yeast is
mixed with the salt.
1.The flour is not gluten.
2. Fast-speed and high-
temperature yeasting
3. Too much water
1. Too much flour and too little water
2. Too many fruits
1. Too much water and not little salt
2. Too hot water
1. Too strong sticky and unfused
ingredients like butter or banana.
2. Kneaded incompletely with too
little water.
Air humidity: less than 95% (at 25°C) .
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1
1
Measuring cup
Measuring spoon
Hook
Properly reduce the number of
water and yeast
Check if the yeast is valid and
its amount.
Use gluten flour or strong flour.
Operate under the room
temperature
Reduce water according to the
flour's water absorbability
Reduce flour and add water
Reduce fruits and add yeasts
Reduce water and check if salt
added
Lower the temperature
When kneading, shovel the
unfused ingredients on the
dough with wooden shovel.
Check if the water is enough
and the kneading operation
works well.
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2
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