Notes on possible ingredients Different types of flour

Whole grain

Whole wheat flour is ground from grain. This flour is usually heavier than normal flour and also has more nutrients. It is especially well suited to be mixed with other flours.

Error Error reason Troubleshooting

The ingredients are mixed unevenly and the bread is not baked satisfactorily.

- Inappropriate program selected

- The lid was opened too often

- The rotation resistance is too high, and the kneader cannot rotate properly

- Select the correct program.

- Do not open the lid when the program is running.

- Check if the kneader is seated properly. If you detect a problem, do not hesitate to contact our cus-tomer service

The bread is so large that it is pushing against the lid

- Too much yeast, water or flour has been used - Ambient temperature is too high.

Check the quantity of yeast, water or flour. The quantities may have to be adjusted.

The bread is too small and has not risen

Not enough yeast was used. It is possible that the yeast is old and inactive. Another reason may be very high water temperature.

Use more yeast and check the water temperature.

The display shows

"H HH" after pressing the "Start/Stop"

button

The inside temperature of the bread machine is too high.

Open the lid of the appliance and allow the machine to cool down completely.

The display shows

"E EE" after pressing the "Start/Stop"

button

Temperature sensor

defective Contact our customer service.

The motor has switched on audibly but the dough is not kneaded

The baking mould is not fixed properly or the quantity of dough is too much to be kneaded

Check the attachment of the baking mould or the quantity of dough and the quantity specified in the recipe.

Flour without baking powder

Flour without baking powder is also known as white flour. It is suita-ble for fast baking or for different biscuits.

Gluten flour

Gluten flour has high gluten and protein content. This type of flour gives the dough a certain elasticity. It helps the dough to retain its shape. The type of flour is particularly well suited for baking bread.

Dark wheat flour

Dark wheat flour is rich in fibre. It is comparable to whole wheat flour. In order to maintain the shape after baking, it should be mixed with other flours.

Self drying flour

This flour contains baking powder and is ideal for making cakes.

Corn or oatmeal flour

These types of flour are made from corn or oats. These are addi-tional ingredients for making coarse bread such as rye bread and also help in improving the taste and texture.

Sugar

Sugar is an important component and gives the sweet taste and colour to the bread. White sugar is mostly used, but brown sugar or powdered sugar can also be used.

EggsEggs make the bread nutritious and more full. Remove the eggs completely from the shell before mixing them evenly.

Baking soda

Baking soda is very similar to baking powder. Baking soda can be used along with baking powder.

Baking powder

Baking powder is used, for example, to bake cakes or breads in

"Program - 9 Ultra fast". Baking powder does not require any "Rising phase".

SaltSalt is used to improve the taste of the bread and the colour of the bread crust. Always stick to the recipe when adding salt! Too much salt will stop the yeast from acting. Remember that the bread be-comes smaller if salt is used.

Fat, butter and vegetable oil

Fat increases the shelf life of the bread. The bread becomes softer.

If you want to add butter, make sure that it has been previously cut into small pieces.

Water and other liquids

Water is an important ingredient for making bread. In general, a wa-ter temperature between 20°C and 25°C is optimal. You can replace water with fresh milk or water mixed with 2% milk powder. This improves the flavour and colour of the crust. Some recipes require different juices such as apple or orange juice.

Yeast

In the rising phase, the yeast releases carbon dioxide. The carbon dioxide makes the bread rise more and provides the soft inner structure. However, yeast needs sugar and flour as nutrient.

Store fresh yeast only in your refrigerator, since high temperature can kill the yeast fungi. Pay attention to the expiry date when you buy yeast. Put the yeast back in the refrigerator immediately after each use.

If the bread does not rise properly, this is mostly due to the yeast!

This is how you can check whether your yeast is fresh and active:

1. Pour half a measuring cup of warm water (45-50 ° C).

2. Add a teaspoon of white sugar to the measuring cup and stir the contents. Then add two teaspoons of yeast to the water.

3. Place the measuring cup for about 10 minutes in a warm place, and do not stir the water!

4. After 10 minutes, you should get about a cup of foam. If this is not the case, then the yeast is inactive.

22. Sample recipes