Help with choosing a bread machine

The shape of the blade, the shape of the drive shaft, the gland and its installation method, the dough kneading algorithm, the engine, the drive design, the design of the bread machine ... etc.

baking technology is important for bread, and "personal belongings" are already in Nth place. Take for example the main program, the maximum leveling t is 1 hour. There are 3 hours left for everything. This is very little for full baked goods.

There are 3 hours left for everything. This is very little for full baked goods.

Gyg, the main thing is that it turns out, not theory, but in Panas it turns out very tasty both dough and bread. And it’s probably not just that so many people love him. The same story with multicooker, like everything is the same and the modes are similar, and even the taste of some dishes is different for some reason.

The same story with multicooker, like everything is the same and the modes are similar, and even the taste of some dishes is different for some reason.

And the same story with kitchen utensils - all the dishes cooked in a cast-iron wok turn out to be much tastier for me than in utensils made of other materials. Even a daughter always knows what a particular dish is prepared in and laughs when guests are surprised at the unusual taste of this or that product.

Gyg, the main thing is that it turns out, not theory, but in Panas it turns out very tasty both dough and bread. And it’s probably not just that so many people love him. The same story with multicooker, like everything is the same and the modes are similar, and even the taste of some dishes is different for some reason.

I have NOT in Panas it turns out very tasty and dough and bread. And not only me. Let's get down to business - let's dump and measure.

3 hours remain for all-about-all

Most HPs have the same or less time, I repeat, the mixing algorithm matters.
🔗
While developing the bread maker, the employees of Matsushita Electric faced such a problem: the test sample of the bread maker could not knead the dough properly, due to which the crust of the bread turned out to be dry, and the crumb, on the contrary, was not baked. To solve this problem, an imitation of the technique of manual dough preparation was used with the help of vertical rounded protrusions in a bakery mold (see Figure 3 in the Construction section), about which the spatula stretches and kneads the dough during the kneading process

I NOT in Panas get very tasty dough and bread

The bread maker has nothing to do with it, it's just a tool. As they say, just a piece of iron ...

well ... I won't argue. if there is no way to buy a Mercedes, why refuse a Zaporozhets?

[Newbie]

Newbie, I had HP LG, and so her dough kneading cycle is 1 hour 5 minutes, and Panas has 2 hours 20 minutes. There is a difference?
I’ll answer you, it’s very big. The bread baking program at HP LG and Panas is also very different in time. You know, 2 years ago I could tear my throat in favor of cheap technology, but with the acquisition of HP Panasonic I was convinced of the huge difference in the finished product.

Well, I'll tell you what. I decided to try a completely manual mode (well, except for kneading and baking) with absolute observance of the technology for preparing and baking bread (yes, I wanted to try that very correct loaf). What a sin to conceal, the loaf turned out to be a handsome man. Only now I did not understand the "zest". Where's she? What is it? If only now try to bake in the oven. And the "usual" bread on the standard program is more dear to me. And do not convince us that the bread in the Panasonic is special. I do not believe!

And do not convince us that the bread in the Panasonic is special. I do not believe!

I used mine for 6 years (today I welled up).And again I will take it, only a new model. I read quite a few reviews, for example, one of its big advantages - the dependence on temperature changes in the room is much less than that of others. So much for the "different" taste of bread.

It all depends on flour and yeast and the correct setting. The rest is just show-off. If everything is normal, then the bread will be good. Each sandpiper praises its swamp, and so does the stove. Buy what you like and what finances allow.

From what then, with the same recipe, in two different ovens standing next to each other, you get two different loaves of bread?

You know, 2 years ago I could tear my throat in favor of cheap technology, but with the acquisition of HP Panasonic I was convinced of the huge difference in the finished product.

My story Only I bought Moulinex, and there was Vitesse.

I, too, I had an LV, and now I will not buy anything other than Panasonic

[good]

Only now I did not understand the "zest". Where's she? What is it? If only now try to bake in the oven.

Required in the oven, but in good oven

Having two different CPs on the farm, I can say that the bread is different

Yes, I also have something to compare with

I don't know why, but I didn't like LV either. Although I used it until the oil seal was covered. Found, bought an oil seal. The husband changed, but the bucket still leaks. At that moment, I found a practically new Hitachi from my hands.

The same trouble, Albina, but I used it for about 8 years, until the oil seal dripped, and it dripped after I decided to cook jam, now I'm afraid to cook it in Panasonic too

I also have a jam mode in Hitachi, but somehow I always felt sorry for the bucket. And the berries are purchased from us, and the price is simply cosmic. Therefore, most often we eat fresh.
What, what, and I will not argue about which is better, worse HP. For me it is already so good that she performs her functions And I'm happy

It all depends on flour and yeast and the correct setting. The rest is just show-off. If everything is normal, then the bread will be good. Each sandpiper praises his swamp, and the stoves are praised. Buy what you like and what finances allow.

It is impossible to disagree.
Incidentally, I had a chance to buy a Panaska for a promotion. Consciousness whispered - take it, grab it. The subconscious mind rested with a horn - what about the temperature equalization, but the absence of a window? In short, I spent my time in doubt - they had already snapped it up. I don’t regret it. Not, of course, if your goal is to throw in the ingredients and after a certain time take out the finished loaf - the flag is in your hands. And it is not the result that is so important to me as the cooking process itself. The dough, it is like a living organism, each time individually and varied. Well, how can one not be present during the kneading, and not look through the window - how the development process is happening / going. And the appearance of an almost ripe dough can already tell what kind of loaf will turn out at the exit.

For me, as in any technique, of course, a bread maker is below a certain level in price and in quality it is simply not even very good, and Panas is not a matter of taste. I also wanted not to buy Panas at first, but I thought that I didn't want to guess. I'm not a fan of the cooking process, I needed it as easy as possible to be able to cook. Even my husband is able to bake the simplest bread completely, and this costs a lot for me)))

I'm not a fan of the cooking process, I needed it as easy as possible to be able to cook.

oh, and I suffer so much with my budget stove, so I suffer! And how many of us, such great martyrs! Murderer.
I'm joking, of course.
I wonder why I even got bread for the first time (according to the same principle: threw it, forget it, took it out, ate it), even though it wasn’t panaska? Not the right stove of some kind. A priori, I was originally supposed to have dances with tambourines with her.

The bread maker has nothing to do with it, it's just a tool. Panasonic only slightly makes mistakes, the rest are more demanding. It all depends on the recipe, ingredients and straightness of hands.

oh, and I suffer so much with my budget stove, so I suffer! And how many of us, such great martyrs! Murderer.
I'm joking, of course.
I wonder why I even got bread for the first time (according to the same principle: threw it, forget it, took it out, ate it), even though it wasn’t panaska? Not the right stove of some kind. A priori, I was originally supposed to have dances with tambourines with her

It turns out in a super budgetary well and great. For me, Panas was just a budget choice, since I looked at bork and burning, the prices for which had already been raised because of the course (and even managed to order and had to refuse the order when I changed my mind after reading this forum), and Panas were about 2 times cheaper due to old supplies.

[metel_007]

metel_007,

I had HP LG, and so her dough kneading cycle was 1 hour 5 minutes, and Panas had 2 hours 20 minutes. There is a difference?

Is it dough or kneading?
Straight all 2 hours the engine continuously turns, or does it interfere for 15 minutes and after that it is kept, plus the batch after an hour and a half?
I looked closely at the purchase for a long time, also under pressure from Panasonic advertising, but in the end I took one of the cheapest at that time, Maxwell MW-3751, for only 1,500 rubles:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=315207.0

I started with programs, but after a week I switched to manual mode.
I turn on the kneading (first the "kneading" program, now just the first program, which is by default, the same thing interferes there), with the adjustment of flour / water as needed.
It interferes for 2-3 minutes before getting a lump, then I stop it, turn it off for an hour, turn it on for a couple more minutes, before collecting a lump, leave it until it is lifted.
I put yeast instead of 1-1.5 teaspoons (~ 5-7 gr) only 1 / 4-1 / 3 gr. (a little on the tip of a spoon).
I interfere in the morning, during the day it reaches, rises, in the evening, when the energy tariff is 4 times cheaper, I turn on baking.
I also don’t put in a single gram of sugar, but thanks to aging, it is obtained with a subtle sweet taste.

I bought a Panasonic 2512. I am very satisfied.

[Irina Tarasova]

Irina Tarasova,
If you are happy, then you guessed right with the choice for yourself.

The engine is spinning continuously for 2 hours.

No, of course, kneading 15-30 min, then rise 1 hour 10-30 min rise.

[metel_007]

metel_007,
Just before the rise, followed by baking, there is still a second batch, isn't it?

[RAE]

there is also a second batch, isn't it?

RAE, most likely deboning, not a second batch. The book doesn't say anything about it

[metel_007]

metel_007,
Well, whatever you name it, but in HP the process is identical, the blade is one, the engine is too.

Good day. Tell me, is it worth buying a bakery in the region of 5000-6500 tons? I really like bakery products (bread, muffins, buns, etc.)
Wishes: I want sweet pastries, pastries with ingredients (onions, garlic, raisins or dried apricots, etc.), just different types of bread, kneading dough. Practical and convenient, is it possible for this for 5000-6500 r. I chose the market according to the parameters in Yandex: Philips HD 9045. What do you recommend?

[Gyliver]

Gyliverand here you are here read about it the owners of the stove what they write, information can help in choosing a stove.

[Lagri]

Lagri, I read the topic and asked a couple of questions. I will reformulate my question a little. It makes sense to buy HP at a price of 5-7 tons. or you can get by in 3-4 tons. if you do not take into account the manufacturer? For me, the main goal is sweet pastries with or without ingredients, bread and dough.

[Gyliver]

Gyliver, I have equipment from different manufacturers, including bread makers, and everything works, I'm happy. I think you can take a bread maker for 3-4 thousand with the programs you need and the weight of the baked bread, regardless of the manufacturer. You can adapt to each oven and bake any bread in it, as well as knead and shape the dough. It takes a little time to try very hard and learn from the simplest, and then just improvise with baking. Some people buy a stove and immediately take on the difficult, they fail, and blame the baker for it. Something like that. Happy choice!

Thank you very much for your answer. Correct statement. You need to get used to everything. I will continue to search for the right model for my needs a little.How can I find my answer.

I could not buy a Panasonic SD-2500. In Europe, he suddenly disappeared abruptly. Even from the manufacturer's website. And 2510 and 2511 never appeared. Does anyone know what this means?

Panasonic disappeared everywhere. 2 models remained in Eldorado and Ozone
Maybe the production is being phased out. As well as abandoned the production of plasma. Last 2 years ago ended

I hope this is just such a curve transition to new models. But their prices are 2 times higher.

Panasonic SD-2500 Discontinued, all available for Europe 🔗 In Russia, the current models are SD-2510, SD-2511, SD-ZB2512 🔗
The old batch was sold, the distributors don't want to carry the new one, they are waiting for the stabilization of currencies.

Help with the choice. I was already tired of rushing about, either to the smart, or to the beautiful.
Who has HP and Panasonic and Brand? If you choose between these two HPs, which one is better to buy?
I simply cannot master all the pages, although it is very interesting to read everything. And the choice must be made.

If finances allow, then Panasonic is better.

[sorento]

sorento, Nataliya, Thank you! I need to buy for many years to please with pastries. And from the financial point of view, it's better to pay and then use it with pleasure. I also tend to Panasonic, but there were still doubts.
It's like a slow cooker. I used to think, what's the difference in Panasonic (and why is everyone praising him so much?) Or other similar cartoon. I bought 3 different pieces. and then I bought a little Panasonic. And then I realized why everyone praises Panasonic so much. Maybe so with HP.

There are also several types of Panasonic, which one to choose? Also a task, you need to study. I think they all bake well, only they differ in programs. Or is it not so?

I need dough, white and gray bread. I don’t do sourdough, it’s awkward for me. We don't eat rye or Borodino. Sometimes you can also bake muffins. So maybe the simplest of Panasonic will suit me?

[Irina.]

Irina., I also use cotton for the same purposes, but my stoves do not live for more than two years, one disease is buckets leaking. I don't see the point in changing the buckets, I like to change the technique, and without repetitions, so I don't buy very expensive ones. And from Panasonic I would take the simplest one. I chose 2510 here, but the prices have risen very much, so now I won't have Panasonic for a long time, but I'm not worried, I'm looking at cheaper options (for the future). And now there are two (for large and small volumes).

[do not live more than two years]

but I have stoves do not live more than two years, one disease - buckets are leaking.

Nah, I don’t want to change Hpechki so often.
I have had LV for 8 years and have never changed the bucket. The oil seal just started to crumble, but it does not flow. And the bucket (coating) for so many years is almost like new. And the oven suits me completely, but the buttons did not work and, moreover, they are different every time. The choice of crust and program is not so important. But when the "Start" does not turn on, then this is a disaster and I turn it on with a few blows of my fist. ... If not for this problem, then I would not have changed the stove.

My first stove was also a lie, after 2 years a bucket flowed, water and oil began to flow out, and I had to tear off the bread from the bucket, although the coating was normal. And in lies, I did not like that the crust was always soft, even though I got the bread right away. In other ovens it is always crispy.

[Nataliya]

My bread crashes, but sometimes the mixer stays in the bun. The crust is always crispy if I take it out right away. And if you stand, it becomes soft.
Nataliya, and what kind of stoves do you have now?

Now there is Tefal (I like it very much!) And a small VR (500g). Tefal had two buckets - round and rectangular. I constantly used a round one, then it flowed, a large bucket remained, for 1200g. And what I like about tefal is that when I put the bread on overnight, it does not squeak at all (not at the beginning, not at the end of baking). And what surprised me in VR was that in a cheap Chinese stove there was a bucket with a very high-quality coating (like in Panas). The bucket, by the way, leaks again, but only little by little oil flows out somewhere from the side, but this does not affect the baking in any way, so I do not strain. And at first, when baking, it smelled of plastic for a long time.

[Nataliya]

Nataliya, thank you, let's go take a look at your stoves and study them.