Fakir LINO Otomatik Ekmek Yapma Makinası

Error with the prescriptions

          PROBLEM                         CAUSE                                             SOLUTION
The bread rises too fast.      – too much yeast, too much flour, not enough salt               a/b
                               – or several of these causes

The bread does not rise at all – no yeast at all or too little                                 a/b 
or not enough.                 – old or stale yeast                                            e
                               – liquid too hot                                                c
                               – the yeast has come into contact with the liquid               d
                               – wrong flour type or stale flour                               e 
                               – too much or not enough liquid                                 a/b/g 
                               – not enough sugar                                              a/b

The dough rises too much and   – if the water is too soft the yeast ferments more              f/k
spills over the baking tin.    – too much milk affects the fermentation of the yeast           c

The bread      goes down       – The dough volume is larger than the tin and the bread goes    a/f 
in the middle.                    down.
                               – The fermentation is too short or too fast owing to the        c/h/i
                                  excessive temperature of the water or the baking chamber 
                                  or to the excessive moistness.
                                  Warm liquids make the dough rise too quickly and loaf fall 
                                  in before baking.
                               – No salt or not enough sugar                                   a/b
                               – Too much liquid                                               h


Heavy,    lumpy    structure   – Too much flour or not enough liquid                           a/b/g 
                               – Not enough yeast or sugar                                     a/b 
                               – Too much fruit, wholemeal or of one of the other ingredients  b 
                               – Old or stale flour.                                           e

The bread is not baked         – Too much or not enough liquid                                 a/b/g 
in the center.                 – Too much humidity                                             h
                               – Recipes with moist ingredients, e.g. yogurt                   g

Open or coarse structure or    – Too much water                                                g
too many holes                 – No salt                                                       b 
                               – Great humidity, water too hot                                 h/i
                               – Too much liquid                                               c

Mushroom-like,     unbaked     – Bread volume too big for the tin                              a/f
surface                        – Too much flour, especially for white bread                    f 
                               – Too much yeast or not enough salt                             a/b 
                               – Too much sugar                                                a/b 
                               – Sweet ingredients besides the sugar                           b

The slices are uneven or there – Bread not cooled enough (the vapor has not escaped)           j
are clumps in the middle.

Flour deposits on the bread    – The flour was not worked well on the sides during the         g/i
crust                             kneading.



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