ABM6630
Bread Maker
USER MANUAL
PLEASE KEEP THIS USER MANUAL FOR FUTURE USE.
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USER MANUAL CONTENTS
SAFETY INSTRUCTIONS.......................................................................................2
PACKAGE CONTENTS......................................................................................4
APPLIANCE OVERVIEW.....................................................................................4
BEFORE USE........................................................................................................8
USING THE BREAD MAKER...............................................................................8
ADDITIONAL INFORMATION.............................................................................9
BREAD MAKER RECIPE.....................................................................................10
CLEANING AND MAINTENANCE...................................................................13
TROUBLESHOOTING........................................................................................14
SAFETY INSTRUCTIONS
• Should damages be found on the appliance, its power cord and/or
its other components – do not use the appliance and immediately
bring it to the Aztech Service Center for repair or replacement.
• Do not, in any kind of manner, disassemble, dismantle, and/or perform
appliance repair on your own and/or replace its components using
non-Aztech approved components and/or attachments.
• Do not use the appliance and/or its components for anything other
than its intended purpose. The appliance is intended for household use
only, commercial usage would void the warranty of the appliance.
• Before use, please check if the power voltage of your Bread Maker
correctly corresponds to your home’s power supply.
• Do not use wet hands in operating the Bread Maker and/or in
inserting or removing its power adapter to prevent electrical shocks.
It is recommended to thoroughly dry your hands rst before every use.
• Ensure to ALWAYS position your Bread Maker on a smooth, dry, and
stable ground.
• Do not position the appliance in a humid environment and/
or in places exposed to multiple sources of heat such as stoves,
refrigerators, or ovens. It is also important to keep it away from
ammable/combustible materials such as electric burners, curtains
and/or cloths especially during use.
NOTE: It is STRONGLY ADVISED to ensure that you have read all provided safety
guides and operating instructions in this user manual rst before proceeding.
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• Do not use the appliance without its components (e.g. Bread
Barrel) properly placed and without any ingredients present in the
appliance.
• Do not include metal / aluminum foil / plastic wrap inside the bread
maker since these can damage and/or even risk re or appliance
short circuit.
• Keep the appliance out of reach of children. If children are within the
area during use, ensure to operate the appliance with extra care for
safety purposes. Keep its power cord out safely kept away and out of
reach during use to avoid unwanted accidents.
• Do not cover the Bread Maker with a towel and/or any other material
which will block its air outlets used to release steam.
• Do not place objects on top of the Bread Maker.
• Always unplug the power adapter if you are done using your Bread
Maker and allow it to cool down rst before doing any cleaning,
relocation, and/or appliance maintenance.
• When unplugging its power adapter, do not pull or tug its cord. Hold
the power adapter rmly on its base when unplugging it from the
power outlet. Also, ensure that its power cord is kept away from any
source of heat and/or sharp edges that may cause external damage
to the cord.
• Do not use its power cord to carry the appliance.
• Do not immerse or expose the Bread Maker and/or its power cord to
water or any kind of liquid substance.
• Your Aztech Bread Maker is not intended for people with reduced
physical, sensory or mental capabilities, and/or lack of experience
or knowledge. Constant supervision (from a person responsible for
their safety) should be provided if such individuals would be using,
cleaning, or operating, the appliance.
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PACKAGE CONTENTS
• ABM6630 Bread Maker
• Kneading Blade
• Hook
• Measuring Cup
BREAD MAKER COMPONENTS
APPLIANCE OVERVIEW
• Measuring Spoon
• Easy Start Guide
• User Manual
• Warranty Policy
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1
4
3
2
1. Lid
2. Bread Barrel
3. LCD
4. Control Panel
5. Housing
6. Ingredient Box
7. Drawer
8. Viewing Window
9. Kneading Blade
10. Hook
11. Measuring Cup
12. Measuring Spoon
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7
8
9
10
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25 BAKING / COOKING PROGRAMS
1. Basic. Use this function in baking normal white or brown bread. You may also
add ingredients for an added taste.
2. French. Bread baked using this program will usually have a crisper crust and
a lighter texture.
3. Whole Wheat. For bread baking with whole wheat ingredient. Provides a
longer baking period to prioritize wheat bread baking. It is strongly suggested
to avoid using this program with the time delay function.
4. Sweet. Provides a crisper crust due to sugar caramelization.
5. Low Sugar Bread. For baking bread with low sugar content.
6. Rice Bread. For baking bread with a higher proportion of protein and amino
acids compared to basic bread, making it easier to digest.
KNOWING THE CONTROL PANEL
1. Inner / Outer Circle Kneading Indicator
2. Rise 1 (Upper Arrow) / Rise 2 (Lower Arrow)
3. Baking Indicator
4. Loaf Size Indicator
5. Ingredient Adding Indicator
6. Set / Display Working Time Indicator
7. Set / Display Delay Time Indicator
8. Keep Warm Indicator
9. Setting knob. Rotate the Setting knob
clockwise / counter clockwise to select
a menu function.
10. Start / Stop button.
• Use this button to start or stop a
selected program. Press this again
to pause the operation.
• Press this button once (during
operation) to pause operation for
10 minutes. Press again to resume.
If the pause function is not resumed
within 10 minutes, the bread maker
will automatically resume operation.
• Press this button for two (2) seconds
and the selected program will be
reset.
• Press this button for two (3) seconds
and the selected program will stop
and an audible beep will be heard
indicating that the Bread Maker has
been switched OFF.
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5
2
1
3
6
8
7
9
11
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11. OK button. Press this button to enter second level menu. Press this again for
two (2) seconds to enter the rst level menu.
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COLOR / LOAF SIZE
1. COLOR. There are three crust colors : LIGHT, MEDIUM, and DARK. Rotate
Setting knob to select your desired color. However, this feature does not
apply to the following programs : QUICK, PIZZA DOUGH, ITALIAN DOUGH,
DOUGH RISE, FERMENT/DEFROST, YOGHURT, PICKLED VEGETABLE, DOUGH,
JAM, BAKE, ROAST NUT, MEAT FLOSS, RICE VINEGAR, CAKE and ITALIAN CAKE
2. LOAF SIZE. There are three loaf sizes of 500g , 750g and 1000g for selection.
Please note the total operation time vary for each loaf size and loaf size
setting does not apply to the following programs: QUICK, PIZZA DOUGH,
ITALIAN DOUGH, DOUGH RISE, FERMENT/DEFROST, YOGHURT, PICKLED
VEGETABLE, DOUGH, JAM, BAKE, ROAST NUT, MEAT FLOSS, RICE VINEGAR,
CAKE , ITALIAN CAKE and DO IT YOURSELF.
7. Rice Flour Bread. Similar to Basic bread with a better avor.
8. Quick. A faster loaf baking option compared to Basic program. However,
loaves baked in this setting is usually smaller with a denser texture.
9. Italian Bread. Loaves baked in this setting are usually smaller and denser.
10. Gluten free bread. For unleavened breads, an option for gluten-intolerant.
11. Pizza Dough. A function for kneading pizza dough.
12. Italian Dough A function for kneading dessert dough.
13. Dough Rise. A function for kneading bread rolls, pizza, steamed bread, etc.
14. Ferment / Defrost. Heat using low temperature.
15. Yogurt. Heat using low temperature.
16. Pickled Vegetables. For making pickled vegetable pastes.
17. Ultra fast. Usually the bread using this option is smaller and rougher than that
made with Quick program.
18. Dough. A function for kneading bread rolls, pizza, steamed bread, etc.
19. Bake. For purely baking needs. You may also use the Bake program to
increase the baking time of the selected settings
20. Roast Nut. A function for nut roasting. However, before using, remove hard
impurities from the food rst to reduce machine abrasion.
21. Meat Floss. A function for baking shredded pork / chicken.
22. Rice Vinegar.
23. Cake. Use this feature in baking sumptuous cakes using your preferred
cooking mixture and/or cake mix.
24. Italian Cake
25. Do it Yourself. An ideal function for individuals that are fully familiar with the
bread maker’s functions, time settings, and features.
OTHER FUNCTIONS / FEATURES
1. Automatic Keep Warm Function. After baking / cooking the ingredients, the
Keep Warm function would activate for 60 minutes. You may turn OFF the
keep warm function by pressing the START / STOP button.
2. Automatic Fruit Adding. Simply place the fruits inside the ingredient pan
and these fruits will automatically be added during the baking process. This
feature is only applies to the following programs: BASIC, FRENCH, WHOLE
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WHEAT, SWEET, LOW SUGAR BREAD, RICE BREAD, RICE FLOUR BREAD, QUICK,
ITALIAN BREAD, GLUTEN FREE BREAD and DO IT YOURSELF.
3. Memory. If a brief power outage occurs, your Bread Maker will store its
previous baking process and will immediately and automatically resume
baking within 10 minutes. However, if the power outage exceeds 10 minutes,
the Bread Maker would restart its baking.
4. Delay Function. If you want to add / set a delay period (e.g. have the bread
prepared after 8 hours and 30 minutes), simply select the preferred program,
loaf size, and rotate the Setting Knob to select the Delay Indicator then press
the OK button. You may then rotate the setting knob again to increase /
decrease the delay period. Press the Start / Stop button to activate the time
delay.
• Maximum delay period is 13 Hours.
• This button is not applicable for the following programs : PIZZA DOUGH,
ITALIAN DOUGH, DOUGH RISE, FERMENT/DEFROST, YOGHURT, PICKLED
VEGETABLE, DOUGH, JAM, BAKE, ROAST NUT, MEAT FLOSS, RICE VINEGAR,
CAKE and ITALIAN CAKE
• For time delay baking, do not use any perishable ingredients such as
eggs, fresh milk, fruits, onions, etc.
SCREEN WARNING DISPLAYS
• Screen shows “HHH” after selecting a program followed by 5 audible beep
sounds. Indicates that the Bread Maker’s temperature is still too high. Press the
START / STOP button for two (2) seconds to stop the operation, open the lid,
and allow the appliance to cool down for 10 to 20 minutes.
• Screen shows “LLL” after pressing the START/STOP (except for the BAKE
program) button followed by 5 audible beep sounds. Indicates that the Bread
Maker’s temperature is still too low. Press the START / STOP button for two (2)
seconds to stop the operation, open the lid, and allow the appliance to revert
back to its room temperature.
• Screen shows “ERR” after you have pressed START/STOP button. Indicates that
the temperature sensor has been disconnected. Please check the sensor
carefully by Authorized expert. Immediately bring your appliance to the
Aztech Service Center for repair or replacement.
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1. Place the Bread Barrel inside the Housing and turn it clockwise until it clicks
and locks into place.
Baking Soda
Dry Ingredients
Water
NOTE : Please ensure to follow
the correct quantities of our and
yeast. Usually, water is put rst
followed by sugar, salt, and our.
Yeast or baking powder is usually
added as the last ingredient.
USING THE BREAD MAKER
BEFORE USE
• Clean all the parts and/or components according to the Cleaning and
Maintenance section of this user manual. Dry each as required.
• Allow the Bread Maker to operate using the Basic function with an empty Bread
Barrel for about 10 minutes. Allow it to cool down and clean each component
once again accordingly then dry. This will ensure that any residue left from the
manufacturing process are completely removed before.
BAKING BREAD
2. Insert the Kneading Blade into the drive shaft of the Bread Barrel. It is
recommended to ll holes with heat-resistant margarine before inserting the
Kneading Blade. This will help stop the dough from getting stuck underneath
the blade, allowing you to easily remove the Kneading Blade from the bread
upon completing the baking process.
3. Place the necessary ingredients in the Bread Barrel as specied in the recipe.
4. Using a nger, make a small indentation into one side of the our. Add yeast
or baking soda into the indent and ensure that it doesn’t come into contact
with any liquid or salt.
5. Close the Bread Maker’s lid and plug its power adapter to a power outlet.
6. Rotate the Setting knob until your desired program is selected.
7. Rotate the Setting knob to select the desired crust color.
8. Rotate the Setting knob to select the desired size (500g ,750g or 1000g).
9. Rotate the Setting knob to icon and press “OK” button, then set the
delay time. This step may be skipped if you want the bread maker to start
working immediately.
10. Touch the START/STOP button to start the operation.
11. For the programs of BASIC, FRENCH, WHOLE WHEAT, SWEET, LOW SUGAR
BREAD, RICE BREAD, RICE FLOUR BREAD, QUICK, ITALIAN BREAD, GLUTEN FREE
BREAD and DO IT YOURSELF, put the fruit ingredients into the ingredient box
and then close the ingredient pan.
NOTE: During operation, the ingredients in the ingredient box will be
automatically poured into the bread pan.
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12. Once the process has been completed 10 audible beeps sound will be
heard. Touch START/STOP button for approximately three(3) seconds to stop
the process and take out the bread. While wearing mitts, open the lid, and
rmly grasp the bread barrel handle. Turn the Bread Barrel counter clockwise
and gently remove the bread barrel out of the Bread Maker.
ADDITIONAL INFORMATION
NOTE: Before replacing the bread pan, allow it to cool down rst.
13. Use a non stick spatula to gently loosen the sides of the Bread Barrel. This will
allow you to remove the bread easily.
NOTE : The Bread Barrel and Bread will be hot. Handle these with caution and
care. Please use oven mitts in removing the Bread from the Bread Barrel.
14. Turn the Bread Barrel upside down with its opening facing a clean plate / pan.
Gently shake the Bread Barrel until the bread falls into the plate.
15. Before slicing the bread, use the Hook to remove the Kneading Blade inside
the bread loaf.
BREAD BAKING INGREDIENTS
1. Bread Flour. Is considered the most important ingredient of making bread.
Has good elasticity and can help keep the size of the bread from collapsing
after rising. As the gluten content is higher than the common our, it can be
used to make bread with larger size and better inner ber.
2. Plain our. A type of our that doesn’t have baking powder.
3. Whole-wheat Flour. Contains both wheat skin and gluten. Whole-wheat our
is heavier and more nutritious than common our. The bread made from
whole-wheat our is usually smaller in size.
4. Black Wheat Flour. Also called “rough our”, is a kind of high ber our and is
similar with whole-wheat our. To obtain the large size after rising, it must be
used in combination in high proportions with bread our.
5. Self-rising Flour. A type of our that contains baking powder.
6. Corn Flour and Oatmeal Flour. These are additive ingredients in making
rough bread, primarily used to enhance avor and texture.
7. Sugar. An important ingredient to increase the sweetness and color of
bread. It is also considered as a nourishment in bread yeasts.
8. Yeast. After the yeasting process, the yeast will produce carbon dioxide
which will help expand the bread and make the dough’s inner ber soften.
However, it will require carbohydrates found in sugar and our as nourishment.
1 Tsp. Active Dry Yeast =3/4 Tsp. Instant Yeast
1.5 Tsp. Active Dry Yeast =1 Tsp. Instant Yeast
2 Tsp. Active Dry Yeast =1.5 Tsp. Instant Yeast
Before use, check the production date and storage life of your yeast. Store it
back to the refrigerator as soon as possible after each use.
To test whether the yeast you would be using is still fresh and okay to use.
• Pour 1/2 cup warm water (45-500C) into a measuring cup.
• Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over
the water.
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• Place the measuring cup in a warm place for about 10 minutes. Do not
stir the water.
• The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt. Is necessary to improve bread avor and crust color, however, this
ingredient can also restrain the yeast from rising.
10. Egg. Can improve bread texture, make the bread more nourish and large in
size, the egg must be peeled and stirred evenly.
11. Butter and vegetable oil. Butter should be melted or chopped to small
particles before usage to help it mix well with the dough.
12. Baking Powder. Baking powder is best used for the rising of Ultra Fast bread
and cake since it does not need rise time and it can produce air, the air will
form bubbles within the dough that will help soften the bread’s texture.
13. Water and/or other kinds of liquid. Water is an essential ingredient for
making bread. This may be replaced with fresh milk or water mixed with 2%
milk powder,to help enhance bread avor and improve crust color. Some
recipes may call for juice for the purpose of enhancing bread avor, e.g.
apple juice, orange juice, lemon juice and so on.
BREAD MAKER RECIPE
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 120g 165g 190g
Sugar 50g 60g 80g
Salt 3g 3g 4g
Powdered Milk 7g 9g 10g
Butter 20g 30g 40g
Egg 1 1 1
H. Flour 250g 300g 350g
Yeast 3g 4g 4g
1. BASIC BREAD
2. FRENCH BREAD
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 170g 195g 260g
Sugar 25g 40g 50g
Salt 3g 4g 5g
Powdered Milk 6g 7g 9g
Butter 15g 20g 30g
H. Flour 280g 350g 420g
Yeast 4g 5g 5g
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3. WHOLE WHEAT BREAD
4. SWEET BREAD
5. LOW SUGAR BREAD
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 135g 170g 200g
Sugar 54g 60g 80g
Salt 3g 4g 5g
Powdered Milk 7g 8g 9g
Butter 25g 35g 40g
Egg 1 1 1
H. Flour 180g 200g 260g
Yeast 3g 4g 4g
W. Wheat 70g 100g 120g
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 130g 165g 195g
Sugar 70g 80g 90g
Salt 3g 3g 4g
Powdered Milk 9g 10g 10g
Butter 10g 15g 20g
Egg 1 1 1
H. Flour 250g 300g 350g
Yeast 3g 4g 4g
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 150g 180g 220g
Sugar 15g 20g 30g
Salt 2g 2g 2g
Powdered Milk 7g 10g 12g
Butter 20g 25g 30g
H. Flour 250g 300g 350g
Yeast 3g 4g 4g
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6. RICE BREAD
7. RICE FLOUR BREAD
8. QUICK BREAD
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 125g 150g 180g
Sugar 40g 45g 50g
Salt 2g 3g 4g
Powdered Milk 5g 7g 9g
Butter 20g 30g 40g
H. Flour 250g 290g 350g
Yeast 3g 4g 4g
Rice 60g 80g 100g
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 150g 185g 210g
Sugar 20g 25g 30g
Salt 2g 3g 3g
Powdered Milk 5g 10g 15g
Butter 20g 25g 30g
H.Flour 220g 270g 320g
Yeast 1.5g 2g 3g
Rice Flour 50g 50g 50g
Ingredients Weight
Water 175gW.Water
Sugar 50g
Salt 2g
Powdered Milk 10g
Butter 20g
H.Flour 300g
Yeast 6g
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9. ITALIAN BREAD
10. CAKE
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 135g 220g 260g
Sugar 24g 36g 48g
Salt 2g 2g 3g
Powdered Milk 10g 16g 20g
Butter 20g 25g 30g
H. Flour 310g 370g 440g
Yeast 3g 4g 4g
Cinnamon 2g 2g 3g
Raisins 30g 40g 50g
Ingredients
500G Bread 750G Bread 1000G Bread
Weight Weight Weight
Water 90g 120g 160g
Sugar 30g 40g 50g
Salt 2g 3g 3g
Powdered Milk 5g 10g 15g
Butter 20g 25g 30g
Egg 1 1 1
Yeast 3g 4g 4g
Cinnamon 2g 2g 3g
Low Gluten Flour 250g 300g 350g
CLEANING AND MAINTENANCE
NOTE: PLEASE UNPLUG THE BREAD MAKER AND ALLOW
IT TO COOL DOWN FIRST BEFORE CLEANING.
A. Bread Barrel. Use a damp cloth in cleaning its external and internal surface. Do not
use any sharp or abrasive agents to protect its non-stick coating. Dry it thoroughly.
B. Kneading Blade. If the kneading bar is difcult to remove, ll the Bread Barrel with
warm water and allow it to soak for 30minutes. The kneader can then be easily
removed for cleaning. You may also wipe the kneading blade carefully with a
damp cloth.
C. Lid and Window. Use a slightly damp cloth to clean its internal and external surface.
D. Housing. Gently wipe the outer surface of housing with a wet cloth. Do not use
abrasive cleaners since this would degrade the surface’s polish. DO NOT IMMERSE
THIS COMPONENT IN WATER OR ANY KIND OF LIQUID.
E. Ingredient Pan / Box. Wash the ingredient pan using warm water and dry
thoroughly. Reinstall as needed.
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TROUBLESHOOTING
PROBLEMS SOLUTIONS
Smoke comes out of the
baking compartment or
out of the vents
Ingredients might be stuck inside the compartment or on the
outside of the Bread Barrel. Simply unplug the appliance and
clean the Bread Barrel’s external surface and the bread maker’s
compartment.
The bread goes down in
the middle and is moist
on the bottom
The bread is left too long in the Bread Barrel after baking and
warming. Simply take the bread out of the Bread Barrel before
the Keep Warm function gets done.
It is difcult to take the
bread out of the Bread
Barrel
The bottom of the loaf is stuck to the kneading blade. Ensure
to always clean the kneading blade and its shaft after baking. If
necessary, soak the Bread Barrel with warm water for 30 minutes,
then the kneading blade can be easily removed and cleaned.
The ingredients are not
mixed or the bread is
incorrectly baked
• Incorrect program setting. Check the selected menu and its
other settings.
• The lid was opened several times while the machine was
working. Avoid doing this unless extremely necessary (e.g.
adding of ingredients). And make sure that the lid is properly
closed after being opened.
• Long power outage while the machine is working or the START/
STOP button was touched while the bread maker is working.
Restart the Bread Maker’s operation.
• The rotation of the kneading blade is blocked. Check if the
kneading blade is blocked by grains, etc. Pull out the Bread
Barrel and check whether the drivers inside the compartment
turn. If not, bring the appliance to our customer service center.
The appliance does not
start. The display shows
HHH.
The appliance is still hot after the previous baking procedure.
Simply unplug the Bread Maker, remove the Bread Barrel and
allow it to cool down at room temperature. Plug the appliance
and enter the settings again.
BREAD MAKER TROUBLESHOOTING
For problems encountered during the bread baking process, you may use the
corresponding letters below in the table provided later on.
BREAD BAKING
A. Measure the ingredients correctly.
B. Adjust ingredient doses and check if the ingredients have been added
correctly and accordingly.
C. Use other liquids or leave it to cool at room temperature. Add the ingredients
specied in the recipe according to order, make a small ditch in the middle of
the our and put in the crumbled yeast or the dry yeast, and avoid letting the
yeast and the liquid come into direct contact.
D. Use only fresh and correctly stored ingredients.
E. Reduce the total amount of ingredients. Do not use more than the specied
amount of our. Reduce all the ingredients by 1/3.
F. Correct the amount of liquid used. If ingredients containing water are used, the
dose of the liquid to be added must be reduced proportionally.
G. In case of humid weather remove 1-2 tablespoons of water.
H. In case of warm weather do not use the Time Delay function. Use cold liquids.
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PROBLEMS POSSIBLE CAUSE (S) ITEMS
Bread rises too fast Too much yeast, too much our, insufcient salt A, B
The bread does
not rise at all or not
enough
No yeast at all or too little has been added A, B
Old or stale yeast has been used E
Liquid used is too hot C
Yeast touched liquid ingredient D
Wrong / Stale our was used E
Insufcient / too much liquid A, B, G
Insufcient sugar A, B
Dough rises too
much and overspills
If the water is too soft the yeast ferments more F
Too much milk affected the fermentation of yeast C
The bread goes
down in the middle
The dough volume is larger than the Bread Barrel A, F
Fermentation is too short / fast due to the excessive
temperature of the barrel
C, H, I
Heavy, lumpy
bread structure
Too much our and insufcient liquid A, B, G
Insufcient yeast and sugar A, B
Too much fruit, wholemeal or other hard ingredients B
Old or stale our was used. Warm liquids also make the dough
rise too quickly and loaf fall in before baking
E
Insufcient amount of salt / sugar
Too much liquid was used
The bread is not
baked in the
center
Old or stale our was used. Warm liquids also make the dough
rise too quickly and loaf fall in before baking
A, B, G
Insufcient amount of salt / sugar H
Too much liquid was used G
Open or coarse
structure or too
many holes
Too much liquid was used G
Insufcient amount of salt B
Water temperature used is too hot H, I
Too much liquid was used C
Mushroom-like,
unbaked surface
Bread volume is too big for the Bread Barrel A, F
Too much our-- was used F
Insufcient amount of salt / sugar A, B
Too much sugar was used A, B
Sweet ingredients aside from sugar was used B
Bread is uneven &
clumps are present
Bread was not aired enough (vapor was unable to escape) J
Flour deposits on
the bread crust
Flour was not kneaded well on the sides during the kneading
process
G, I
I. Take the bread out of the Bread Barrel immediately after baking and leave
it on the grid to cool for at least 15 minutes before slicing.
J. Reduce the amount of yeast or of all the ingredient doses by 1/4.
K. Do not grease the Bread Barrel.
L. Add a tablespoon of wheat gluten to the dough.
Copyright © 2016 Aztech Technologies Pte Ltd (CRN:199800635M ). All rights reserved.
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