SINBO SBM 4712 - Manual (Page 29)

- 28 -
TROUBLESHOOTING
PROBLEM: Bread size is too small or bread has no rise
CAUSE: No yeast or the amount of yeast is not enough, moreover, yeast may have a poor
activity as water temperature is too high or yeast is mixed together with salt, or the
environment temperature is lower.
SOLUTION: Check the amount and performance of yeast, increase the environment
temperature properly.
PROBLEM: Dough is so large to overflow bread pan
CAUSE: The amount of liquids is so much as to make dough soft and yeast is also
excessive.
SOLUTION: Reduce the amount of liquids and improve dough rigidity
PROBLEM: Bread collapses in the middle parts when baking dough
CAUSE 1. Used flour is not strong powder and can’t make dough rise
SOLUTION 1. Use bread flour or strong powder.
CAUSE 2. Yeast rate is too rapid or yeast temperature is too high
SOLUTION 2. Yeast is used under room temperature
CAUSE 3. Excessive water makes dough too wet and soft.
SOLUTION 2. According to the ability of absorbing water, adjust water on recipe
PROBLEM: Bread weight is very large and organization construct is too dense
CAUSE 1. Too much flour or short of water
SOLUTION 1. Reduce flour or increase water
CAUSE 2. Too many fruit ingredients or too much whole wheat flour
SOLUTION 2. Reduce the amount of corresponding ingredients and increase yeast
PROBLEM: Middle parts are hollow after cutting bread
CAUSE 1. Excessive water or yeast or no salt
SOLUTION 1. Reduce properly water or yeast and check salt
CAUSE 2. Water temperature is too high
SOLUTION 2. Check water temperature
PROBLEM: Bread surface is adhered to dry powder
CAUSE 1. There is strong glutinosity ingredients in bread such as butter and bananas
etc.
SOLUTION 1. Do not add strong glutinosity ingredients into bread.