Mistakes With The Recipes; Tips For Recipes - Clatronic BBA 3365 Instrucciones De Servicio

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 The dough volume is larger than the tin and the bread goes down
Heavy, lumpy structure.
The bread is not baked in the center Too much or nor enough liquid
Open or coarse structure or too
many holes
Mushroom-like, unbaked surface
The bread slices are unequal or
lumpy
Flour deposits on the bread crust
Remedy Problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all 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 amount 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 very humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timer function. Use cold
liquids.
i) Take the bread out of the tin immediately 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) Do not grease the baking tin!
l) Add a tablespoon of wheat gluten to the dough.
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Mistakes with the Recipes

Cause
Too much yeast, too much flour, not enough salt, or several of these causes
No yeast at all or too little yeast
Old or stale yeast
Liquid 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 soft the yeast ferments more
Too much milk affects the fermentation of the yeast
The fermentation is too short or too fast owing to the excessive temperature of the water or the
baking chamber or to the excessive moistness. Warm liquids make the dough rise too fast and
go down in the middle before baking.
No salt at all or too little salt
Too much liquid
Too much flour or not enough liquid
Not enough yeast or sugar
Too much fruit, wholewheat or one of the other ingredients
Old or stale flour
Too much humidity
Recipe with moist ingredients such as yogurt
Too much water
No salt
High humidity, water too hot
Too much liquid
Bread volume to big for the tin
Too much flour, especially for white bread
Too much yeast or not enough salt
Too much sugar
Sweet ingredients besides the sugar
Bread not cooled enough (the vapor has not escaped)
The flour was not worked well on the sides during the kneading

Tips for Recipes

1. Ingredients
Since each ingredient plays a specific role for the successful baking of
the bread, the measuring is just as important as the order in which the
ingredients are added.
• The most important ingredients like the liquid, flour, salt, sugar and
yeast (either dry or fresh yeast can be used) affect the successful
outcome of the preparation of the dough and the bread. Always use
the right quantities in the right proportion.
• Use lukewarm ingredients if the dough needs to be prepared im-
mediately. If you wish to set the program phase timing function, it is
advisable to use cold ingredients to avoid that the yeast starts to rise
too early.
• Margarine, butter and milk affect the flavor of the bread.
• Sugar can be reduced by 20% to make the crust lighter and thinner
without affecting the successful outcome of the baking. If you prefer
a softer and lighter crust replace the sugar with honey.
• Gluten, which is produced in the flour during the kneading provides
for the structure of the bread. The ideal flour mixture is composed of
40% wholewheat flour and 60% white flour.
Remedy
a/b
a/b
d
c
c
d/l
a/b/g
a/b
f/k
c
a/f
c/h/l
a/b
f/g
a/b/g
a/b
b
d
a/b/g
g
f
f/g
b
f/h
c
a/e/j
e
a/b/j
a/b
b
i
k