Questions On Bread Baking Machines - Clatronic BBA 3449 Bedienungsanleitung, Garantie

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 flour 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 flour 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 flour and
water on the crust to give it a glossy finish. 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 flour mean?
The lower the type number, the less roughage the flour con-
tains and the lighter it will be.
• What is wholewheat flour?
Wholewheat flour is made of all types of cereals including
wheat. The term "wholewheat" means that the flour was
ground from whole grain and hence it has a greater contents of
roughage thus making the wholewheat flour darker. However,
the use of wholewheat flour does not make the bread darker
as is widely believed.
• What must be done when using rye flour?
Rye flour 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 flour is added to
every four parts of rye flour without gluten.
• What is gluten in flour?
The highez the type number, the lower the gluten contents
of the flour are and the less the dough will rise. The highest
quantity of gluten is contained in type 550 flour.
Problem Cause
Smoke comes out of the The ingredients stick to the baking
baking compartment or the compartment or on the outside of the
vents baking tin
The bread goes down in the The bread is left too long in the tin
middle and is moist at the after baking and warming
bottom
It is difficult to take the The bottom of the loaf is stuck to the
bread out of the baking tin kneading hook.
22
• How many different flour types are there and how are they
used?
a) Corn, rice and potato flour are suitable for people allergic to
b) Spelt flour is very expensive, but it is free from chemical ad-
c) Millet flour is especially suitable for people suffering from
d) Durum wheat flour (DURUM) is suitable for baguettes
• How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the flour 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 flour used.
• What can be done if the bread tastes of yeast?
a) Often sugar is added to eliminate this taste. The adding of
b) Add 1 ½ tablespoons of vinegar for a small bread loaf and
c) Use buttermilk or kefir instead of water. This is possible for
• 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

Remedy
Disconnect from mains power supply, let the appliance cool down,
and clean the outside of the baking tin or the baking compartment.
Take the bread out of the baking tin before the warming function is
over.
Clean the kneading hooks and shafts after baking. If necessary, fill
the baking tin with warm water for 30 minutes. Then the kneading
hooks can be easily removed and cleaned.
gluten or for those who suffer from sprue or celiac disease.
ditives because spelt grows on very poor soil and requires
no fertilizers. Spelt flour is especially suitable for allergic
people. It can be used in all those recipes described in the
operating instructions requiring flour types 405, 550 or 1050.
many allergies. It can be used in all recipes requiring flour
types 405, 550 or 1050 as described in the operating
instructions.
thanks to its consistency and it can be replaced with durum
wheat semolina.
sugar makes the bread lighter in color.
2 tablespoons for a large loaf to the water.
all the recipes and it is recommended for the freshness of
the bread.