Delonghi 125 or Panasonic 255?

give your opinion on the delonghi 125 or panasonic 255 ...
I mean compare these models

I am also interested in the same question: Delonghi BDM 125S or Panasonic SD255.

[Hatches]

Have you tried to start by carefully studying the instructions for both stoves, and then, if you have any doubts, ask and consult?

Understand that no one can give specific differences between these two stoves, because we all have only one (except, in my opinion, Hatches and at Dentista).

Good luck with your choice !!!

I think the main difference is in the size of these stoves. Panasonic is a compact stove, it takes up little space in the kitchen. When I was choosing a bread maker for myself, I was guided by its dimensions. And delonghi 125 is larger and the bread is baked correspondingly larger. I don’t need that much bread. So decide for yourself what you need.

Yes, I studied the instructions from both Delonghi BDM 125S and Panasonic SD 255. But I did not decide which one to choose.

Dimensions do not matter much to me. Of course, I'm more inclined to choose Panasonica. But can someone else advise something? I will be very grateful!

In general, I went to the store for Panas, and bought Moulinex (there was a big discount)! What I do not regret at all!
Delonghi is distinguished by the ability to program the baking process yourself, but I have never needed this function yet ...

but now I would choose with two buckets - it is very convenient and practical

Yes, for a large family, two buckets - that's it! But for a family of two poorly eaten bread, and one bread is enough for a long time ... And in order to bake bread more often and more variedly, I constantly distribute half a loaf to my relatives.

[exactly]

Panasonic (9 programs) tested by many on this site with many positive recommendations, but with a power of 500 W, and Delongy (12 programs) is a riddle with the ability to program (+ 8 more programs) and a power of 700 W. It would seem that Delongy has much more advantages than Panasonic, but there are more fears.
I, having decided to buy another HP, now in deep thought ... buy a third exactly I will not, but I can’t decide on these two. What to choose? And how can you convince yourself that this choice is the right one?

Trust in this case fate. Whatever will be in stock at the moment (when you came to the store or website), and buy from them.
In the end, one cannot suffer so much and remain without a stove at all.
And what about your old one?

About power.
Of the 700 watts of Delongy's rated power, most is the power of the ten (heater). If Delongy's bucket is 1.5 times larger than that of 255 Panasonic, this is justified. If not, it will be like this: Panas turns on / off heating every 4-5 seconds, Delonghi 2-3 seconds. The relay will cry

But seriously, Delongy is an excellent, professional tool that fully reveals the creative fantasies of a home baker.
If my beloved Panas-255 works for me, then Delongy will work with you.

Delongy's bucket is slightly larger, it is declared at 1.25 kg with the possibility of baking up to 1.5 kg (Panasonic has 1 kg with the possibility of up to 1.25), but the baking time (full cycle) is shorter. Perhaps there is a lot of power working here.

If my beloved Panas-255 works for me, then Delongy will work with you.

How can I understand? Is Spanason easier to handle? Or will you have to boot from Delongy?

How can I understand? Is Spanason easier to handle? Or will you have to boot from Delongy?

In Panas, I just threw a precisely measured amount of products, and I know everything will turn out fine without my participation.I do not keep in mind the duration of the approach of the dough, the number of cheats and the baking temperature.
Delongy also has standard programs, "drop and click".
But is there any point in buying an advanced HP and not using the MOST INvented PROGRAM ?! And this is where additional knowledge in baking will be needed. And there will be a trial and error method (it's one thing to make adjustments to the formation of a kolobok, it's another thing to understand "this: the kolobok is bad, or the dough is overcooked, or the bread is not baked ...")

Natalka, does "DeLongi" have a viewing window? If there is, then take it. Window + programming capability - Panasonic does not have this. I can judge about programming by the washing machine. I rarely washed it according to the given programs, often set them up as I needed. And I was always happy with the result. Programming is a great thing! In my opinion, no one else produces such bread makers. When I bought my bread maker, I did not know about such functions. Of course, I'm happy with my bread maker, but everything is learned in comparison.

In principle, I understand this and this is what I like about Delongy. If not for this function, I would not have doubted for a minute and chose Panasonic, but is this programming really necessary? My Mulineshka is still in service and I (after that) am afraid of untested stoves. Is it worth the risk again? Or buy the still proven Panasonic and not rack your brains with any additional features. I'm afraid to be left with two broken troughs, but on the other hand, creative opportunities beckon: :) UUUUUU .... Decide for me ... I can no longer go through the pros and cons. They say the scales (according to the horoscope) cannot be given a choice, they may not be able to decide and will be left without anything at all. So I am a clear example of scales.
There is a viewing window.

The whole point is that all Panasonic owners are very happy with their stoves, and there are very few reviews about Delongy.
The programmable stove is really the only one and for the price they are almost the same.
It would be possible to arrange a kind of test drive like on cars.
It would be much clearer where to lean.
By the way, Delongy has a yeast-free baking function. I have not heard of this yet.

When I am tormented by doubts about the choice of kitchen equipment, I immediately think about where to put it in the kitchen. And here, not technical characteristics, but dimensions and design play a role. This way I always have a free table top. There is a bread maker and a thermopot on it in the corner. All. The rest of the equipment is either built-in or in cabinets and drawers. By the way, the thermopot was selected in height, the lowest, without even paying attention to the company. This was necessary so that the bucket from the bread maker did not touch the thermopot when removed. Now I have a need to buy an espresso machine. I found a niche where to put it and select models not by manufacturer, but by size.

By the way, Delongy has a yeast-free baking function. I have not heard of this yet.

In 255 Panasonic there is baked bread from mixtures (gluten-free, etc.). Only the mixtures themselves, I have never seen.

Natalka, we order you, buy Delongy! And then you will tell us what kind of animal it is and with what it is eaten.

I am a happy user of the Delonghi 125 bread maker (though not for very long) I tried many standard programs and was very pleased. There are no complaints about the quality of kneading, baking, etc. I have even figured out which programs can be programmed, but there is not enough time to implement

Or maybe wait for Mulinex from the service? I set up mine very simply. Before that, the quality of baking was also not satisfied. After setting, 4 loaves were baked. But if you have already decided, then Delonghi will probably be more interesting.

Tonight I took my Mulieshka from the service, but there was still no way to check the result of the intervention. : red: I hope she starts to bake better, but that probably won't stop me. I decided, no matter what, to buy a second HP, and most likely it will be Delongy (THANK YOU all for your persistence and unity of opinion).After all, I wanted to buy it even when I bought Moulinex, but I was stopped by a non-Russified scoreboard (everything in Italian) and the lack of instructions in Russian. Scared! : (Now it doesn't seem like a big problem to me, since the instruction (if it won't be there again) is on the site, and it's not a problem to get used to the scoreboard. At first I look at the papers, and then I'll get used to it. There are many more advantages in it. Well, then maybe I’ll give Mulieshka to one of my relatives, or I’ll leave it ... sorry to leave ...

By the way, the thermopot was selected in height, the lowest, without even paying attention to the company.

Sorry for the stupidity, but what is "thermopot"?

Thermopot is a thermos kettle. After boiling, it maintains the set temperature all the time, that is, it does not cool down.

Thanks for enlightening the redneck. I know such a thing, but for some reason I never paid attention to its name.

strange, messages were not saved ...
I bought Delongy. Somehow I have problems with milk bread. Until all the flour has mixed, the bun does not stick, but then the dough starts to stick and spread, so I poured flour in. And the French turned out the first time, although not a fountain to taste. For the sake of experiment, he poured half a spoonful of sesame oil - so he almost did not rise

In my opinion, she has some problems with the mixture, the dough is always thrown off to the left, and the flour is not always collected in the corners

strange, messages were not saved ...

In my opinion, she has some problems with the mixture, the dough is thrown off to the left all the time, and the flour is not always collected in the corners

Site backups are not made every second. Thanks to our admins for getting at least something!

Not only with the problem. It seems that something is wrong with flour. Admin can tell you more, but this is a property of rye - the longer you knead, the more it sticks.

Eh ... Still, Panasonic is more reliable. For some reason, no one has complained about him yet about impurities or lack of lift.

[wheat]

Site backups are not made every second. Thanks to our admins for getting at least something!

Not only with the problem. It seems that something is wrong with flour. Admin can tell you more, but this is a property of rye - the longer you knead, the more it sticks.

Gingerbread man from wheat flour:
should be smooth without cracks and waves on the surface, elastic like your own earlobe, moderately elastic, moist, not sticking to your fingers, not leaving marks on them, looking like a bun, not climbing the walls of the bucket.
If the bun climbs onto the walls of the bucket and tries to gain a foothold there, then there is a lot of liquid in it, you need to add flour.
A wheat bun cannot be kneaded for a long time, after a certain time the moment comes when the gluten chains in the flour break, the elasticity of the dough is lost - just what wheat flour has. But wheat dough loves raising (spreading), up to three times, more - the dough is already acidifying, baking may not work.
Try to keep track of the bun, and adjust the batch during the batch time according to the instructions for chl. stove and nothing more.

Gingerbread man from rye flour or with the addition of rye and other flour with a share of more than 60%:
First, it should look like a wheat bun, all smooth, neat but sticky (this is a property of rye flour).
The formation of a rye bun in the first 10-15 minutes will give a guide to the correctness of its kneading, the sufficiency of flour and water. It can also climb on the walls of the bucket and attach itself there if there is a lot of water (add flour literally by a teaspoon and follow on). It is worse when there is a lot of flour and the bun is very tight and cannot be turned by the machine.
Then 10-15 minutes the opposite situation, when a pretty kolobok turns into a "jellyfish" (thanks to Uncle Sam for such a correct comparison), the dough quickly becomes soft, liquid and does not keep its shape and lays down in a layer over the entire height of the dough.
It all depends on what kind of crumb you want to get - dense or loose.
A dense, tight crumb - it is enough to knead the correct bun, loose and airy - it must be brought to the state of a jellyfish.
Rye dough likes to be kneaded for a long time (relatively).

Natalka! Have you chosen a bread maker or not? I am already worried about you.

Before choosing a bread maker, I went through the entire Internet, called service centers and one and the other, read the instructions, looked at the appearance and quality of the bucket in the store. And in the end I chose the Panasonic 255. Now I'll tell you why.
1. Panasonic 255 takes up less space than Delonghi 125 (for me it was a significant moment).
2. Panasonic 255 is russified.
3. The bucket is much better in Panasonic 255, and if you need to replace or buy another one it costs less than in Delonghi 125.
4. Programming, of course, is a good thing, but I haven't tried everything in Panasonic 255 yet.
5. And the most important point !!! I called the Delonghi 125 service center and asked how often they have to repair the bread maker, to which they replied that quite often, and mainly due to a voltage drop.
So everyone must make their own conscious choice, and at the same time be satisfied. For 2 months of work, my Panasonic 255 has never let me down. Hopefully it won't be.

Then 10-15 minutes the opposite situation, when a pretty bun turns into a "jellyfish"

I was talking about a cross between a jellyfish and a hedgehog!

It turns out that Panasonic-255 is a "Kalashnikov assault rifle" in home baking!

I didn't understand about the hedgehog, sorry, but "jellyfish" is the most accurate definition of the state of the test, and I still didn't know how to correctly define such a phenomenon - the transformation of a kolobok into a liquid substance. Medusa is like a jellyfish!

Natalka! Have you chosen a bread maker or not? I am already worried about you.

I chose !!! There are a lot of "FOR" and "AGAINST", but the appearance really decided everything. I liked Panasonic more, but there was only 254 available, but I want 255. Now I'll look, otherwise I still haven't had much time because yesterday I had a birthday (small anniversary) and spent a week before preparing for this event and the choice and design of the tour (next Wednesday I will bask in the sun).

[Natalka]

Natalka, sorry for missing you to wish you a happy birthday. I saw that it was your birthday, but it says that the nearest one, so I was confused, and suddenly it is too early to congratulate. But better later. Therefore, I congratulate from the bottom of my heart and hope with the purchase of a bread machine and a trip to the sun, your life will become even better and more interesting

[kneading dough]

There is also a choice between Panasonic 255 or Delonghi 125

The bread maker is needed mainly for kneading dough (I want to bake in the oven)
What model do you think is more suitable for this?
And is it possible in Delonghi to program various options for kneading dough (without baking bread)?

as far as I understand, you can program on the basis of any ready-made mode, even though you can only blind the oven from the main one, if necessary

The problem of the test on the corners was solved - it was less necessary to climb there, I put on the timer - they pulled out a homogeneous brick. Confused just that he had a flat lid
The first time I messed up and poured salt, and then I scooped out almost all of it - that "lumpy" Bula loaf is better than everyone else. I will now put less salt

[kneading dough]

There is also a choice between Panasonic 255 or Delonghi 125

The bread maker is needed mainly for kneading dough (I want to bake in the oven)
In your opinion, which model is more suitable for this?
And is it possible in Delonghi to program different versions of dough kneading (without baking bread)?

A bread maker is needed for baking bread, in a set with the whole complex of programmed actions from kneading to baking, which makes it valuable for the consumer.
If you bake bread in the oven, you don't need to have a bread maker, it will not save you.
It is enough to knead the dough for bread in a bowl for 10 minutes, put in a mold and leave for proofing for several hours, then in the oven for baking for 30-45 minutes (the scheme is given conditionally, and depends on what you bake and from what flour).

[kneading dough]

There is also a choice between Panasonic 255 or Delonghi 125
The bread maker is needed mainly for kneading dough (I want to bake in the oven)
In your opinion, which model is more suitable for this?
And is it possible in Delonghi to program different versions of dough kneading (without baking bread)?

Then there is no point in programmable Delongy. Choose a stove of any brand with the maximum bucket capacity and the lowest price. Any dough (especially yeast dough on wheat flour) will be mastered.

[will help]

Thank you all for your feedback !!!

as far as I understand, you can program on the basis of any ready-made mode, even though you can only blind the oven from the main one, if necessary

thanks, I understand that too

If you bake bread in the oven, you don't need to have a bread maker, it will not save you.

To save will not save, that's for sure, BUT will help Knead the dough and raise it to the optimum temperature.
You can do it with your hands, of course, but firstly, I'm not strong in this, and secondly, while the machine kneads the dough, I can do other important things.
Of course, sometimes I also plan to bake bread in a bread maker, but not all the time, because even the smallest loaf baked in a bread machine is a lot for us, and secondly, I myself also want to "mess" with the dough ... make buns, baguettes ...

Then there is no point in programmable Delongy. Choose a stove of any brand with the maximum bucket capacity and the lowest price. Any dough (especially yeast dough on wheat flour) will be mastered.

and if flour is not just wheat, but with so many additives? (bran, whole grain flour, all sorts of seeds, cheese, etc.)
In Delongy I just liked that you can program everything yourself .., that is, it's easier to adapt an ordinary bread recipe for a bread machine, isn't it?

tantantan I have the cheapest Klatronic bread maker, but it has never used it to function like Panasonic and any dough interferes, with all the additive generally works like a beast, is there any point in buying a fancy oven that still needs to be figured out.

is there any point in buying a fancy stove

Tanya, maybe not ...
I just can't solve this for myself ...

that's all, the torment is over ... changed the yeast to saf levure - so a small loaf almost crawled out of the bucket, I had to pierce it with a toothpick so that there were no huge bubbles inside ...

People, do not buy the yeast Dr. Etker (I can't convey the sound of jo;)) green with a pigtail on the package

Let me disagree. I can say about this yeast "what the doctor ordered"!
From the Saf-moment, my bread rose much worse. Having tried the Doctor once, now I only use them. Although ... To each his own.

People, do not buy the yeast Dr. Etker (I can't convey the sound of jo;)) green with a pigtail on the package

Let me disagree. I can say about this yeast "what the doctor ordered"!

apparently you live in different cities. Here you can immediately see that it is a fake ... well, or expired

I am also very pleased with this doctor. Saf-moment is certainly better for bread than saf-levure, but Dr. Etker is the best. You probably really got a fake or an expired bag.

who knows ... no one can tell how to identify a fake. 1 sachet is enough for about 2-3 breads, out of 3 sachets of yeast only 1 bread was decent, and with levure already 3 climb higher than it should be

In Delongy I just liked that you can program everything yourself .., that is, it's easier to adapt an ordinary bread recipe for a bread machine, isn't it?

A year will pass, and there will be Bread Makers with downloading programs from the computer.
Then BOOM will exchange not only recipes, but also programs!

Bread recipe adaptation does not always force the oven to be programmed.

Stumbled upon this site by accident. I read it and decided to buy a bread machine. Resolved - done! After weighing everything, I decided that I would like to have a fully automatic, but programmable. I chose the model. Bought Delonghi BDM 125S. Yesterday I ordered it over the Internet. And today the courier has already delivered, as promised at the time of order.So: the first impressions are the most positive, the packaging is normal, the stylish Italian design, but the instructions ..., the instructions are in German, Dutch, French, Italian. Native Ukrainian, alas - no ... I would be satisfied with English, but he is not there either. But on the other hand, choosing a model in advance, I stocked up on the necessary instructions in Russian, having downloaded it from this site, however, I really didn't have time to read it. In the absence of a stamp, they write in a simple one, therefore - from the place and into the battle! We will learn "on the fly"! I wait half an hour until the unit brought in from the cold warms up on its own to the temperature in the apartment - electronics are still needed. I washed the bucket and stirrer. For a start, I choose a fairly simple recipe from the instructions - sweet bread with raisins and cinnamon, so that the dispenser can immediately check how it works. My wife and my mother, who had just come to visit, are watching with horror my actions and the space design apparatus. First, I decide to knead and bake the maximum weight, that is, a 1250-gram loaf. Feel free to pour water into a bucket using a measuring glass. Then - vegetable oil, this time olive. I weigh with the existing kitchen electronic scales and pour flour into a bucket. I sprinkle salt and cinnamon in the corners (I reduce the dose from 3 tablespoons indicated in the recipe to 2 - I don't really like it). Due to the lack of brown sugar, I pour white. Further raisins. My wife steamed him with boiling water ... He steamed for too long - she watched me pour other ingredients into the oven. Recovering, we drain the water from the raisins and thoroughly roll it in flour - but it's still pretty sticky ... I don't want to wait until it dries, I risk it and put it in the dispenser. Select program # 5 (sweet dough) - and START! The kneading started right away, we watch through the window, it's funny how a "bun" appears, which imposingly goes around all the corners of the bucket and picks up the flour remaining there! Twenty minutes later, remembering the recommendations that the dough should not stick to your fingers - I feel it - sticky !!! I think the fault is the flour, which managed to stand for several days in a paper bag on an unheated, albeit glazed, loggia and get a decent amount of moisture. We must add more flour! I pour st. spoon, then another ... more ... Well, it seems normal. We sit and watch. Suddenly - a click - everyone jumps up - the dispenser worked and just threw the raisins into the dough, but very carefully, leaving nothing and spilling nothing, even though the raisins were sticky! The kneading continues, but the dough, due to the almost glass of wet raisins, is again rather sticky ... Again I add flour, and ... then the kneading time ends! What to do??? Leave the bun in a pile of flour and bake like that? No, it won't! I reset the program with the CANCEL button and turn it on from scratch, first. As it turned out later - in vain (the program can be easily corrected), but at that moment it seemed the only way out. Kneading was started again, etc., etc., but now the dough is normal, elastic and not sticky. The ascent started. How it went, how it went! ... Due to the fact that the yeast was in contact with water and flour for an extra half hour (in the first cycle of the program, which I interrupted), the rise was, to put it mildly, excessive ... I think feverishly, what to do, I read the instructions ... and the dough grows and almost touches the dispenser built into the oven lid !!! Eureka!!! It's great that you can control the whole process "on the fly"! I correct the program - I reduce the dough rise time by 30 minutes, and in a minute I start baking! At the same time, the dough still managed to rise a little and slightly touched the dispenser: both the excessive rise and the excess water-flour affected. In spite of everything, I bake! There are a couple of minutes left until the end of baking ... I sadly observe through the window that the top of the dough is rather pale ... And then I remember that when I started the program again I forgot to turn on the maximum baking weight, the oven bakes 1kg by default, and now I have more than 1 , 5 kg! To not give up! Feverishly interrupting the instructions and comparing the table of manipulations for different weights, "on the fly" I increase the baking time to the required 71 minutes, adding 4 minutes, then add another 5 minutes for the fact that there is too much flour! In total - 9 minutes more! I await the result with horror ... But the smoke does not come, the smell is pleasant ...And here is the final signal of the stove ..., I open it, take out the bucket - everything looks SUPER! Huge cute loaf of toasted, aromatic bread! There are still doubts whether it is baked inside ... As luck would have it, there is no wooden stick to poke inward, of the required size. You can't really try such a bar with a match for readiness. Anyway! I turn the bucket over - and the loaf falls out easily, but the stirrer remained in the bucket, with a little effort I then removed it. I wait 15 minutes - and I cut a loaf in half with a serrated knife ... children, mother, wife - everyone is here! October 28, 2007, 10 p.m. Historical moment: result - maximum score! Crumb - evenly, perfectly baked! The crust, the shape of the bread is on the level! The taste is excellent! The bread maker has shown itself to be just wonderful, at the same time fully automatic, but also surprisingly flexible, will allow the owner to "save" the situation in the event of a new baking, and also calmly allows you to develop any own recipe or adjust the existing one to your liking. Conclusions for myself: study the instructions and strictly adhere to it at the first stage. At the second stage - fully understand the programming, the capabilities of the stove are very large! The third is to involve the family, both the wife and the children, in the process, nothing complicated in standard programs and recipes - no, a couple of clicks of buttons - and that's it, the process went successfully and sensibly without you and to the bitter end! And fourth: do not buy bread in the store! Although hundreds of varieties of excellent bread are sold in Kiev, YOUR BREAD will definitely be better and tastier!

Alain will go crazy, I still thought and doubted DeLonghi or Panasonic, after the brightest description of your pastries I will buy only DeLonghi. By the way, why did you take it in Kiev? I am also from this city

Congratulations on your purchase of a bread maker! Now, as you start baking your bread, just love your appliance even more.

Thank you! And thanks to the site. Cool thing, this bread machine. I don’t think that baking will become a hobby (maybe for a wife), but the fact that for a man with a head and hands is on the shoulder is for sure. It is also important that the Eastern Slavs eat quite a lot of bread. And every day. Therefore, the quality of bread, I am sure, greatly affects health, respectively, for the better or for the worse. Guaranteeing this quality to yourself, using the components of healthy food (all sorts of bran, yeast, natural ingredients such as dried fruits, raisins, nuts, herbs), you can seriously improve your health and the health of your family. What I wish everyone!