ETA Duplica Vital - Manual (Page 66)

XI. FREQUENTLY ASKED QUESTIONS RELATED TO RECIPES
Problem Cause Solution
Bread rises too quickly. - Too much yeast, too much flour, lack of salt a/b
- Or combination of these causes a/b
Bread did not rise at all - No or a few of yeast only a/b
or partially only - Old or expired yeast e
- Too hot liquid c
- Yeast in contact with liquid d
- Improper floor type or expired floor e
- Too much or no liquid a/b/g
- Low sugar a/b
Bread rises extremely and - If water is soft, yeast ferments more intensively f/k
spills over the baking pan. - Too much milk will influence fermentation of yeast c
Crumb collapses, there is - Dough volume exceeds the pan and the bread
a hollow in the bread after lowers. a/f
baking. - Too much liquid. a/b/h
- Too short or long fermentation due to increased
water temperature or baking space or excessive
moisture level c/h/i
- Too much yeast. k
Heavy and clumpy bread - Too much or no flour a/b/g
structure - Low yeast or sugar a/b
- Too much of fruits, coarsely-ground floor or one
of the other ingredients b
- Old or expired flour e
Bread crumb not baked - Too much or no liquid a/b/g
- High air humidity h
- Recipe contains wet ingredients g
Open or coarse bread - Too much water g
structure or too much hollows - No salt b
- High moisture, too hot water h/i
Bread is not baked properly - Too much volume for the baking pan a/f
inside and outside - Excessive amount of flour, particularly for white bread f
- Too much yeast and low salt a/b
- Too much sugar a/b
- Sweet ingredients in addition to sugar b
Uneven or clumpy slices - Bread not cooled down sufficiently (steam did
not escape) j
Flour deposits on the crust - Flour not processed well during kneading on sides g
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