Faults - Unold Backmeister 8610 Bedienungsanleitung

What is wholemeal flour?
Wholemeal flour can be made from all sorts of grain, even wheat. The term wholemeal means, that
the flour is ground from the whole grain and thus has more roughage. Therefore wheat wolemeal
flour is somewhat darker. Wholemeal bread is not necessarily darker as is often assumed.
What has to be noted when using rye flour?
Rye flour does not contain any binding substances, thus bread made from it does not rise very
much. To make it edible, a rye wholemeal bread must be made with leaven dough.
The dough will only rise when using rye flour that contains no gluten when at least ¼ of the amount
is changed with German type 550 flour.
What means gluten in the flour?
The higher the type of flour (German system), the less gluten is in the flour and the less the dough
is rising. Flour of the German type 550 contains the highest gluten portion.
Which different flour types can be used?
Corn, rice, potato flour
a)
or „celiaca". Please see the corresponding recipes in the recipe sections
Spelt flour
b) is quite expensive, but free from chemicals, as it grows only in very poor ground
and does not accept any fertilizers. Spelt flour is thus ideal for allergic persons. All recipes
providing flour types 405 - 550 – 1050 can also be prepared with spelt flour.
Durum flour
c) (DURUM) is ideal for the preparation of French bread, it may be replaced by
semolina.
In what proportion can one use raising substances?
It can be bought in various quantities, so one must observe the manufacturer's details on the
packing and the quantity set in relation to the amount of flour used, with both yeast and leaven
dough.
The bread tastes of yeast:
a) if sugar is used, leave it out but the bread will not be so brown.
b) add to the water ½ to 1 teaspoon of spirits vinegar
c) replace the water with buttermilk or kefir, which is possible with all recipes and is recommended
due to the freshness of the bread.
Why has the bread from the breadmaker another taste than from the oven?
This is due to the different humidity: In the oven, the bread becomes drier due to the larger volume
of the oven, in the breadmaker it is more humid.

Faults

1. Breadmaker faults
Fault
Smoke coming out of
the baking chamber or
vents
Bread has partly collapsed
and is moist at the bottom
Bread cannot be easily
removed from the pan.
22
are recommended especially for allergic persons suffering from „sprue"
Cause
Ingredients sticking to baking
-
chamber or on the outside of the
bread pan
Bread remained too long in pan
-
after being kept warm
The loaf is sticking to the
-
kneading knife.
Remedy
Disconnect the mains plug;
remove the bread pan, clean the
baking chamber and pan.
Remove bread at least 5-10 min.
after end of keep-warm function
bread.
Clean kneading blade and shaft
after baking. If necessary fill the
pan with warm water and soak
for 30 min. The kneading blade
can then be easily removed.