Maxwell MW-3752 W [16/80] English
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Maxwell MW-3752 W [16/80] English

Maxwell MW-3752 W [16/80] English
16
ENGLISH
Dairy foods
Dairy foods improve the nutrition value and flavor of the
bread. The crumb becomes more beautiful and savory.
Use fresh dairy foods or powdered milk.
Fruit and berries
Use only fresh and quality fruit and berries for jam
making.
DOSAGE
The secret of good bread lies not only in the quality
of ingredients but also in precise abidance to their
proportions.
– Use kitchen scales or measuring cup (8) and spoon
(7) included in the delivery set.
– Fill the measuring cup (8) with liquid to the appro-
priate mark. Check dosage, placing the cup on an
even surface.
– Clean the cup thoroughly before measuring another
type of liquid.
– Flour should be screened, and the heap should be
removed with a smooth knife.
– Do not compact dry ingredients when putting them
into the measuring cup (8).
– It is important to screen the flour before measuring
in order to saturate it with air; this provides the best
baking quality.
The table below contains the possible reasons for
unsuccessful baking.
The dough rises too quickly Excessive quantity of yeast, flour or insufficient quantity of salt
The bread won’t rise Not enough yeast
Old or inactive yeast
High temperature of the liquids used
Yeast came in contact with liquid ingredients or salt before kneading
Wrong selection of flour sort, or flour is of poor quality
Not enough sugar
Intensive dough rise, dough
gets out of the baking form
Soft water leads to more active yeast growth
Excessive quantity of yeast or flour
Bread dropped in the middle Excessive quantity of dough
Yeast growth is poor because of high temperature of the liquid or its excessive quantity
Dense crumb, clumps Excessive quantity of flour or lack of liquid
Not enough yeast and sugar
Excessive quantity of fruit, whole grains, etc.
Flour of poor quality
Excessive liquid temperature leads to quick yeast growth and early dough dropping
No salt or not enough sugar
Bread is slack-baked in the
middle
Lack of flour
Using too much liquid and liquid ingredients (for example, yogurt)
Coarse crumb Excessive quantity of liquid ingredients
No salt
Water is too hot
- Bread surface is slack-baked Excessive quantity of dough
Excessive quantity of flour (especially when you are making wheat bread)
Excessive quantity of yeast or lack of salt
Excessive quantity of sugar
Other sweet ingredients besides sugar are used
Crumb of cut bread pieces is
grainy and non-uniform
You have not cooled the bread down before cutting (excessive moisture did not have time to
evaporate)
Ingredients loading
– The following order of ingredients loading is rec-
ommended (unless otherwise is specified in the
recipe): liquids (water, milk, oil, whipped eggs,
etc.) are poured on the bottom of the baking form,
dry ingredients are fed afterwards, yeast powder is
added last.
– See that flour does not become completely wet, put
yeast in dry flour only. Yeast also should not come
in contact with salt before kneading as salt reduces
yeast capacity.
– When using the delay function do not put perish-
able foods, for instance, eggs, fruit, milk, into the
form (5).
MW-3752.indd 16 05.06.2013 12:50:02

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