ARENDO 304971 Manual Del Usuario página 51

Error
The finished bread is
very heavy and the
internal structure is
extremely dense
The bread collapses
at the middle when
baking
21. Notes on possible ingredients
Different types of flour
Whole grain
Whole wheat flour is ground from grain. This flour is usually heavier
than normal flour and also has more nutrients. It is especially well
suited to be mixed with other flours.
Flour without baking powder
Flour without baking powder is also known as white flour. It is suita-
ble for fast baking or for different biscuits.
Gluten flour
Gluten flour has high gluten and protein content. This type of flour
gives the dough a certain elasticity. It helps the dough to retain its
shape. The type of flour is particularly well suited for baking bread.
English
Error reason
- Too much flour and too
little water has been used
- Too many fruits or too
much whole wheat flour
has been used
- The flour is not strong
enough to allow the
dough to rise
- The temperature is too
high or the yeast is acting
too quickly
- Too much water makes
the dough very heavy
Troubleshooting
- Use less flour and more water
- Reduce the quantity of fruits and
whole wheat flour
- Use bread flour or cornstarch in
case of doubt
- Always use the yeast at room
temperature
- Adjust the quantity of water if
necessary
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