Aroma BREADCHEF ABM-220 - Manual (Page 23)

TROUBLESHOOTING "THE RECIPES”
PROBLEM CAUSES
SOLUTION
NOTES
Bread rises too much
»
Too much yeast, too much flour, salt
omitted, or a combination.
(a, b)
Bread does not rise or not Yeast omitted or not enough. (a,b)
rise enough
•
Old or improperly stored yeast. (e)
•
Used hot water or liquid. (c)
«
Yeast contacted ivith liquid. (d)
•
All-purpose or old flour. (e)
•
Too much liquid or not enough. (a, b, g)
•
Not enough sugar. (a, b)
Bread collapsed
•
Bread volume exceeded the capacity of
pan causing collapsed, under baked top. (a, f)
•
Early or speeded up yeast action, caused
by warm weather, warm machine
chamber, high humidity or warm
liquids, caused dough to rise too fast
and then collapse before baking cycle
begins.
iCf h, i>
•
Salt omitted or too much sugar* (a,b)
Heavy, dense texture • Too much flour or not enough liquid (a» b> g)
•
Not enough yeast or sugar. (a, b)
•
Too much fruits, whole grain or other
added ingredients. (b)
• Old or bad flour. (e)
Not fully baked in the center
•
Too much liquid or not enough flour. (a, b, ^
•
Humidity may be high. (h)
« May happen for recipes using moist
ingredients, such as yogurt or apple
sauce.
(g)
Open, coarse or holey texture
•
Too much water was used.
(g)
*
Salt omitted. (b)
‘ • High humidity, warm weather. (b,i)
•
Overheated liquid was used (c) '
Mushroom—shaped unbaked
•
Bread volume exceeded pan capacity. (a, f)
top
•
Too much yeast or salt omitted (a,b)
•
Too much sugar. (a, b)
•
Sweetened ingredient that contains
sugar was used providing excess sugar. (b)
Bread slices are uneven or
sticky at the center
•
Bread not cooled down (steam to escape)
before slicing.
BBBtS
21