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Clatronic BBA 3449 [22/78] Questions on bread baking machines

b) If the bread has a funnel shape in the middle, the possible

cause can be one of the following

- he water temperature was too high,

- too much water was used,

- the our was poor in gluten,

- draft when opening the lid during baking.

• When can the lid of the bread maker be opened during the

baking?

Generally speaking, it is always possible while the kneading is

underway. During this phase small quantities of our or liquid

can still be added.

If the bread must have a particular aspect after baking, proceed

as follows: before the last rising phase (the display must show

a remaining processing time of approx. 1:30 hours, depending

on the program) open the lid with caution and shortly and carve

the bread crust while it is forming with a sharp preheated knife,

scatter cereals on it or spread a mixture of potato our and

water on the crust to give it a glossy nish. This is the last time

that the lid can be opened; otherwise the bread will go down in

the middle.

• What do the type numbers for our mean?

The lower the type number, the less roughage the our con-

tains and the lighter it will be.

• What is wholewheat our?

Wholewheat our is made of all types of cereals including

wheat. The term “wholewheat” means that the our was

ground from whole grain and hence it has a greater contents of

roughage thus making the wholewheat our darker. However,

the use of wholewheat our does not make the bread darker

as is widely believed.

• What must be done when using rye our?

Rye our does net contain any gluten and the bread hardly

rises. In order to make it easily digestible a RYE WHOLE-

WHEAT BREAD with leaven is to be made.

The dough will rise only if one part of type 550 our is added to

every four parts of rye our without gluten.

• What is gluten in our?

The highez the type number, the lower the gluten contents

of the our are and the less the dough will rise. The highest

quantity of gluten is contained in type 550 our.

• How many different our types are there and how are they

used?

a) Corn, rice and potato our are suitable for people allergic to

gluten or for those who suffer from sprue or celiac disease.

b) Spelt our is very expensive, but it is free from chemical ad-

ditives because spelt grows on very poor soil and requires

no fertilizers. Spelt our is especially suitable for allergic

people. It can be used in all those recipes described in the

operating instructions requiring our types 405, 550 or 1050.

c) Millet our is especially suitable for people suffering from

many allergies. It can be used in all recipes requiring our

types 405, 550 or 1050 as described in the operating

instructions.

d) Durum wheat our (DURUM) is suitable for baguettes

thanks to its consistency and it can be replaced with durum

wheat semolina.

• How can fresh bread be made easier to digest?

If a mashed boiled potato is added to the our and kneaded in

the dough the fresh bread is easier to digest.

• What doses of rising agent should be used?

For yeast and leaven, which must be bought in different quanti-

ties follow the producer’s instruction on the package and adjust

the quantity to the amount of our used.

• What can be done if the bread tastes of yeast?

a) Often sugar is added to eliminate this taste. The adding of

sugar makes the bread lighter in color.

b) Add 1 ½ tablespoons of vinegar for a small bread loaf and

2 tablespoons for a large loaf to the water.

c) Use buttermilk or ker instead of water. This is possible for

all the recipes and it is recommended for the freshness of

the bread.

• Why does the bread made in an oven taste different form

the bread made with the bread maker?

It depends on the different degree of humidity. The bread is

baked drier in the oven owing to the larger baking space, while

the bread made in the bread maker is moister.

Questions on Bread Baking Machines

Problem Cause Remedy

Smoke comes out of the

baking compartment or the

vents

The ingredients stick to the baking

compartment or on the outside of the

baking tin

Disconnect from mains power supply, let the appliance cool down,

and clean the outside of the baking tin or the baking compartment.

The bread goes down in the

middle and is moist at the

bottom

The bread is left too long in the tin

after baking and warming

Take the bread out of the baking tin before the warming function is

over.

It is difcult to take the

bread out of the baking tin

The bottom of the loaf is stuck to the

kneading hook.

Clean the kneading hooks and shafts after baking. If necessary, ll

the baking tin with warm water for 30 minutes. Then the kneading

hooks can be easily removed and cleaned.

Clatronic BBA 3449 [22/78] Questions on bread baking machines

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