BRAYER BR2700 - Инструкция по эксплуатации - Страница 20

20 EN

The bread size is too small 

or the bread does not rise.

Absence of yeast or insufficient quantity 

thereof. Poor quality of yeast, high 

temperature of liquid ingredients.
Yeast came into contact with salt.
Low temperature in the room.

Do not use expired yeast.
Measure precise amount of yeast using the measuring 

spoon.
Do not allow contact of yeast with salt.
Use the bread maker at ambient temperature in the 

range from +15 to +34°C. 

The bread cracks very 

much during baking.

The used flour contains very little gluten.

Very high speed of yeast growth or high 

temperature of liquid ingredients. 

Use the reliable brand of bread flour.

Use the reliable yeast brand and observe temperature of 

liquid ingredients.

Structure of the baked 

bread is very dense.

Improper proportion of flour and liquid 

ingredients.

Too much whole wheat flour was used.

Get the right proportion of flour and liquid ingredients.
Reduce the amount of whole flour and increase the 

amount of yeast.

Very large cavities are 

inside the ready bread.

Surplus of liquid ingredients, water or salt 

is not added.
High temperature of liquid ingredients.

Choose the right proportion of ingredients.
Always check the temperature of liquid ingredients.

A lot of dry flour is on the 

bread crust.

Flour with increased amount of gluten and 

insufficient quantity of butter was used.

Small quantity of liquid ingredients.

Use flour with correct amount of gluten and add butter.

Add precise amount of liquid ingredients in accordance 

with recipe.

Very dark crust of bread 

or cake.

The crust of bread or cake can burn 

because of excess amount of sugar.

Add precise amount of sugar in accordance with recipe.
If you noticed that bread or cake starts burning, it is 

recommended to stop the baking program 5-10 minutes 

before its end. Before removing the ready product, it is 

recommended to leave it in the bread maker for 15-20 

minutes with the closed lid.