Moulinex OW210830 - Инструкция по эксплуатации - Страница 76

149

148

EN

Not getting the 

expected results? 

This table will help 

you.

Bread 

rises too 

much

Bread falls 

after rising 

too much

Bread does 

not rise 

enough

Crust not 

golden 

enough

Sides brown 

but bread not 

fully cooked

Top and 

sides 

floury

The   button was 

pressed during 

baking.
Not enough flour.
Too much flour.
Not enough yeast.
Too much yeast.
Not enough water.
Too much water.
Not enough sugar.
Poor quality flour.
Wrong proportions 

of ingredients (too 

much).
Water too hot.
Water too cold.
Wrong programme.

TROUBLESHOOTING GUIDE TO IMPROVE YOUR RECIPES

CLEANING AND MAINTENANCE

• Unplug the appliance and wait for it to cool 

down completely.

• Wash the pan and the kneading paddle using 

hot soapy water. If the kneading paddle stays in 

the pan, soak it for 5 to 10 min.

• Clean the body of the appliance with a damp 

cloth sponge. Dry thoroughly.

• 

The appliance and removable parts are 

unsuitable for dishwasher use. - 

K

.

• Don't use any household cleanser, abrasive pads or alcohol. Use a soft, 

damp cloth.

• Never submerge the appliance's body or the lid in water or any other 

liquid.

Thickening agents for gluten-free breads: To obtain a proper consistency 

and to attempt to imitate the elasticity of gluten, you may add some 

xanthan gum and/or guar gum to your preparations.
Ready-to-use gluten-free preparations: They make it easier to make 

gluten-free bread since they contain thickeners and have the advantage 

of being completely guaranteed to be gluten-free — some are also 

organic.

All brands of ready-to-use gluten-free preparations do not yield the same 

results.
Sugar: Don't use sugar lumps. Sugar feeds the yeast, gives a good flavour 

to the bread and improves the crust colour.
Salt: It regulates the activity of the yeast and gives flavour to bread.

It must not come into contact with the yeast prior to the start of the 

preparation.

It also improve the structure of the dough.
Water: Water rehydrates and activates the yeast. It also hydrates 

the flour's starch and enables the loaf to be formed. Water may be 

replaced, in whole or in part, by milk or other liquids. 

Use liquids at room 

temperature, except for gluten-free breads, which require the use of 

warm water (approximately 35°C).
Fats and oils: Fats make the bread fluffier. It will also keep better and 

longer. Too much fat slows the rise of the dough. If you use butter, 

crumble it into small pieces or soften it. Do not incorporate melted butter. 

Prevent the fat from coming into contact with the yeast, since the fat 

could prevent the yeast from rehydrating.
Eggs: They improve the bread's colour and favour good development of 

the loaf. If you use eggs, reduce the quantity of liquid accordingly. Break 

the egg and add the necessary liquid until you obtain the quantity of 

liquid indicated in the recipe.

The 

recipes have been designed for a medium-sized egg of 50 g, if the 

eggs are larger, add some flour; if the eggs are smaller, add a little less 

flour.
Milk: Milk has an emulsifying effect that leads to the creation of more 

regular cells, and therefore an attractive loaf appearance. You may use 

fresh milk or powdered milk. If you use powdered milk, add the quantity 

of water initially reserved for milk: the total volume must be equal to the 

volume indicated in the recipe.