eta Duplica Vital plus Bedienungsanleitung Seite 66

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XI. FREQUENTLY ASKED QUESTIONS RELATED TO RECIPES
Problem
Bread rises too quickly.
Bread did not rise at all
or partially only
Bread rises extremely and
spills over the baking pan.
Crumb collapses, there is
a hollow in the bread after
baking.
Heavy and clumpy bread
structure
Bread crumb not baked
Open or coarse bread
structure or too much hollows
Bread is not baked properly
inside and outside
Uneven or clumpy slices
Flour deposits on the crust
Cause
- Too much yeast, too much flour, lack of salt
- Or combination of these causes
- No or a few of yeast only
- Old or expired yeast
- Too hot liquid
- Yeast in contact with liquid
- Improper floor type or expired floor
- Too much or no liquid
- Low sugar
- If water is soft, yeast ferments more intensively
- Too much milk will influence fermentation of yeast
- Dough volume exceeds the pan and the bread
lowers.
- Too much liquid.
- Too short or long fermentation due to increased
water temperature or baking space or excessive
moisture level
- Too much yeast.
- Too much or no flour
- Low yeast or sugar
- Too much of fruits, coarsely-ground floor or one
of the other ingredients
- Old or expired flour
- Too much or no liquid
- High air humidity
- Recipe contains wet ingredients
- Too much water
- No salt
- High moisture, too hot water
- Too much volume for the baking pan
- Excessive amount of flour, particularly for white bread
- Too much yeast and low salt
- Too much sugar
- Sweet ingredients in addition to sugar
- Bread not cooled down sufficiently (steam did
not escape)
- Flour not processed well during kneading on sides
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Solution
a/b
a/b
a/b
e
c
d
e
a/b/g
a/b
f/k
c
a/f
a/b/h
c/h/i
k
a/b/g
a/b
b
e
a/b/g
h
g
g
b
h/i
a/f
f
a/b
a/b
b
j
g