Delonghi 125 or Panasonic 255?

I also looked at recipes from Mulinex 5000 and also for a 1kg program. you need 700gr. This is what then the maximum bread will be released in Panasonic if more than 600g. flour cannot be loaded there? What a bummer! Deception at every turn.

For 600g. flour maximum I get 840-860gr.
For 680gr. --- 980-1005gr.

Viki, and in which bread maker you bake. If, nevertheless, Panas, then aren't you afraid to overload it?

Strange ... Now I was comparing recipes (ratio) from the book of Panasonic 255 and Delongy 125. So, Panasonic also write up to 1.25 kg, but the technical description says that the maximum flour is 600 g, and in Delongy 600 g. for a roll of 750g., and for 1.25kg. flour is needed as much as 760g. and proclaim that Panas will not pull it .... Business owners weigh the baked bread according to the standard recipe, please. You need to make sure of your guesses.

I do not know anything about the practical capabilities of Panasonic. In Delongy, 125S baked bread weighing almost 2 kg for the sake of experiment (1.7 -1.9, I don't remember the exact weight, you need to look, I wrote somewhere on the forum). No problem. The motor spun as if the bread maker was empty, everything was kneaded and baked perfectly. Of course, the kneading time and baking time in the program increased. Due to the huge size of the bread, I don't even know when it would be needed again.
What will "pull" or "not pull" the stove, it is better to try experimentally.

I'm not afraid of anything, because my HP was made by the Chinese, it is called Alaska and costs 55 USD. e. It seems that the developers are Germans, but maybe not. She should bake a loaf weight of 750g. and 1 kg. After 1 kg. she baked me, I found her those. characteristics in German, which turned out to be 1.5 and 2 pounds. Looked at the table of measures: 1 lb = 0.4536 kg.
It turns out 680 gr. and 907 gr. And bakes 1 kg without any problems.

That's great! And what are Panasonic still capable of? Has someone checked?

did not check and do not intend to check .. NAFIGA ?? Those who are very curious can try to chop the meat in it .. well, or whip cocktails ...

Well, do not exaggerate. I didn't ask about this, but just about the maximum bun baked in Panasonic.

What does the weight have to do with it? The bucket is not rubber. Do you need it to climb over the edge of the awning? From 600gr. flour bread is obtained under the lid. How much more?

So it confuses me. I do not mean that I want more (although there were such thoughts), but about the discrepancy between the declared weight and the real one, since about 700 grams is needed for a hologram loaf. flour, but what about a 1.25kg loaf?

Simple white bread (no additives) from 600g. flour is obtained approx. 1 kg. (960-980gr., I don't remember exactly). Load more weight - approx. 1250gr.

It turns out that this is the difference. Panasonic writes the weight of the products when they are booked, and Delongy writes the weight of the finished bread. In real life, this difference will almost double.

natalka, are you upset? Me not. It's enough for me.

What's the problem!

Open Baking Basics, FLOUR & OTHER QUANTITY topic. INGREDIENTS FOR OBTAINING BREAD OF VARIOUS SIZES from 07.11.07, copy for yourself and use for health.

In the table, everything is already given, all the ingredients, for all volumes of buns!

rye from 225 g of wheat + 325 g of rye weighs 1.2 kg. but it does not take up the whole bucket. And white from 600 g under the lid. If it comes out, it will burn and stink - you will not envy (there is experience

natalka, are you upset? Me not. It's enough for me.

No, I'm not upset. I was just a little confused. But I am very pleased with the quality of the finished bread and the quiet operation.

rye from 225 g of wheat + 325 g of rye weighs 1.2 kg. but it does not take up the whole bucket. And white from 600 g under the lid. If it comes out, it will burn and stink - you will not envy (there is experience

This is also true. French from 400gr. flour almost under the roof is obtained, and from 700gr. where will it fit? This is what confused me.
And so today I baked bread according to an old recipe (on the main program) from the book for 5000 Mulinex. Recipe for 700g. flour (rye and wheat together).It turned out good, 1070g. ready-made, and the top is not very high despite the fact that it is very airy. So this is possible for 1250g. bake. Will fit. If necessary, of course it will be. And the stove kneaded very easily.

What's the problem!
Open Baking Basics, FLOUR & OTHER QUANTITY topic. INGREDIENTS FOR OBTAINING BREAD OF VARIOUS SIZES from 07.11.07, copy for yourself and use for health.
In the table, everything is already given, all the ingredients, for all volumes of buns!

Yes, there was no particular problem. I just decided to figure out a little what is all the same in Panasonic bread for 1250gr. you can bake.

Thanks everyone for the help!

I also looked at recipes from Mulinex 5000 and also for a 1kg program. you need 700gr. This is what then the maximum bread will be released in Panasonic if more than 600g. flour cannot be loaded there? What a bummer! Deception at every turn.

Who is deceiving you all the time! We are all looking for enemies of the people!

Why do you need to compare the instructions of different manufacturers, if you use Panas, they have signed an agreement among themselves on the publication of the weight of the bookmark - raw - ready bread, and thus decided to mislead you? Each manufacturer, sorry, show off in his own way, only to fill the buyer and sell his stove. And so all the stoves are almost the same in properties - this is understandable from the forum, each sandpiper praises his own.

Do you have scales !?

Have made a bookmark, baked, cock the finished bread - write it down on your plate. And so every time and from a different flour, since rye flour is heavier. If you bake several loaves, you will know everything.

You have a Panas. 255, on page 16 in the recipes everywhere the weight of the flour bookmark is 400-500-600 grams and the size M-L-XL, on the last cover it is written in those. characteristics indicated capacity - maximum 600 gr. wheat flour.
The manufacturer does not fool you - he writes the truth. If you want to pledge more - at your risk, you may have to launder.

Understand correctly, otherwise how will it work with the temperature in the oven and bread - put everyone on their ears, and you were wrong.

The point is not that someone is deceiving me, but that all producers indicate the possible weight of bread in their oven and this serves as one of the guidelines for the buyer, but in fact their instructions do not say anything specific. Almost written from a lantern.
I have a scale and I figured out what, where and how much to put. And I was alarmed precisely from that inscription about a maximum of 600g. , it (this inscription) just does not correspond to the declared possible breads, or rather to their weight. That's what I didn't like. That is to say, they were misled. But, again, do not think that because of this I began to treat Panasonic directly negatively, I fell in love with him and even very much. I just wanted to figure it out

Understand correctly, otherwise how will it work with the temperature in the oven and bread - put everyone on their ears, and you were wrong.

And what are you talking about? Something I have forgotten. Maybe when in what (just remind) I was wrong, but what, no one except me is ever wrong?

I may not be a wonderful master of bakery, but I have been using a bread maker for 12 years already. Panasonic is already my third HP. They are all good, but they are too different. This is where the confusion comes from. Do not swear!

And without such experiments, it is already clear which stove is worth choosing. And bake huge loaves, I'm sure you won't have to often if you don't have 10 children. But if you have to (give birth to children) - bake! I tried it, everything worked out fine. I'm not talking about children ... I'm talking about bread ... By the way, since January 1, 2008, Ukraine has been paying 2.5 thousand dollars for 1 child, 5 thousand for the second, and 10 thousand for the third and the next. newborn. I think this will not be superfluous for many young families.

[Natalka]

Natalka, you keep in mind that after pouring 600 grams of flour and other products, the dough needs to distance itself and expand somewhere (the place is needed when the yeast is playing), and if there is not enough space, where the dough will climb ...
There are two options - either it will come out of the bucket (if there is a lot of yeast), or it will not come out anywhere, since the yeast will not be able to raise flour in such an amount.And you will get bread, where the top layer will be more fermented, and the bottom layer is dull, tough, although baked.
I have already passed all this once, now it is better to knead twice than to overload the bucket with an extra volume of dough. It will not ripen correctly!

"And without such experiments, it is already clear which stove is worth choosing."


And here is the stove model!

Mine will also pull 600-700 grams of flour (1300-1500 ready-made bread), talking about the quality of proofing of dough and finished bread.

You do not have to convince with evidence and examples, all this has already been passed for a long time.
Better less - but better and tastier, but a batch and two can be made.

And without such experiments, it is already clear which stove is worth choosing.

Do not scoff too.

And bake huge loaves, I'm sure you won't have to often if you don't have 10 children. But if you have to (give birth to children) - bake! I tried it, everything worked out fine. I'm not talking about children ... I'm talking about bread ... By the way, since January 1, 2008, Ukraine has been paying 2.5 thousand dollars for 1 child, 5 thousand for the second, and 10 thousand for the third and the next. newborn. I think this will not be superfluous for many young families.

Eh ... but I didn't get anything for one of the three children.
True, we gave birth to them not because of money and do not care about these tugriks. We can handle it ourselves.

Mine will also pull 600-700 grams of flour (1300-1500 ready-made bread), talking about the quality of proofing of dough and finished bread.

I checked: from 600gr. flour comes out a loaf weighing 890gr, and from 700gr. flour - 1070g. + - a few grams, of course, adjusted for the rest of the composition.

Do not scoff too. Eh ... but I didn't get anything for one of the three children.
True, we gave birth to them not because of money and do not care about these tugriks. We can handle it ourselves.

Yes, I was joking. I can see that dear Admin will soon have a thousand messages, let me, I think, I'll pick it up, she's a hot girl, you see, with the first thousand you can congratulate today!

[Natalka]

Natalka, you keep in mind that after pouring 600 grams of flour and other products, the dough needs to distance itself and expand somewhere (the place is needed when the yeast is playing), and if there is not enough space, where the dough will climb ...
There are two options - either it will come out of the bucket (if there is a lot of yeast), or it will not come out anywhere, since the yeast will not be able to raise flour in such an amount. And you will get bread, where the top layer will be more fermented, and the bottom layer is dull, tough, although baked.
I have already passed all this once, now it is better to knead twice than to overload the bucket with an extra volume of dough. It will not ripen correctly!

AdminThank you! I understood this, but somehow I simply did not expect it, so all this spilled out of me. Who was there to talk about it? They won't understand me very well at home. They will say that the roof has moved down on this bread maker, it has found itself a problem.
I will adapt.

[Admin]

AdminThank you! I understood this, but somehow I simply did not expect it, so all this spilled out of me. Who was there to talk about it? Fall will not understand me at home. They will say that the roof has moved down on this bread maker, it has found itself a problem.
I will adapt.

Peace is friendship!

"she's a hot girl,"

I'm a hot-emotionally-fair girl

I checked: from 600gr. flour comes out a loaf weighing 890gr, and from 700gr. flour - 1070g. + - a few grams, of course, adjusted for the rest of the composition.

And I, here, baked a cake from Elena Bo, I have it exactly 1 kg. was, although there is generally little flour there, everything else is liquid and additives, so it turns out, if you add a little flour and, accordingly, other products, then 1200 can be safely obtained ... but is it necessary? He already got out of the mold and lifted the lid, that even the top was not fried: D I left the photo acc. topic.

So deal with these loaves. Fall asleep like a little, and he will come out. You will fall asleep a lot, but he will not rise. Must be tested by trial and error. We will adapt.

So deal with these loaves. Fall asleep like a little, and he will come out. You will fall asleep a lot, but he will not rise.Must be tested by trial and error. We will adapt.

Natasha, if the proportions are correct, then ANY amount of BREAD dough will rise. Yeast does not lift it on the shoulders. The dough grows ONLY because of the bubbles of carbon dioxide that yeast secretes. And so that the bubbles cannot raise the dough, they must be counteracted by a very, very large external pressure. And normally, you just need to create conditions -
1) an elastic homogeneous dough that will not release bubbles. It is obtained if the flour is of high quality and the ratio of flour and water is observed. The "kolobok" method, which has been discussed many times on the site, will make it possible to work out this proportion, which is enough to do once for each "new" wheat flour and then adhere to it (proportion), but only for the same flour.

2) "correct" temperature and time. The temperature determines the intensity of the yeast's vital activity, it should always be the same - 30 degrees Celsius, but the time is different for a different amount of dough, so that it just has time to warm up. That is, the amount of heat that the dough needs is directly proportional to the amount of the dough. The uniformity of the temperature field in the dough is also important, and for this (well, and for something else) deboning (kneading) is needed. The deboning mode depends on the geometric configuration of the dishes, stirrer and the mode of its rotation. But this is a nuance, without which bread will also work.

3) the rise time of the dough, during which bubbles are formed in it. In principle, it can be determined by an increase in the volume of the dough from the original. 1.5 times - that's it. When baking, the dough first grows (because the gas bubbles expand from the heat), and then shrinks slightly, because part of the gas will escape, and the elasticity of the dough will sharply decrease due to denaturation (destruction) of protein molecules. The volume of normal ready-made bread should be 30-50% more than the original (before fermentation) dough volume.

It is clear that we are not talking about the quality of the yeast. It should be standard.

Based on these data, you can safely and without risk experiment with the oven for the maximum baking volume. First, determine the volume of the bucket. This can be done by pouring water into the bucket using a measuring glass or beaker. Add 10% to the resulting volume. And then divide it in half. This will be the weight of a safe amount of dough that you can try to bake without the risk of smoking the stove.
For example, the volume of a bucket is 2000 milliliters. Add 10% - that's 2200 milliliters. Divide in half - we get 1100 grams of dough. This will be the absolutely "safe" dough weight for baking the maximum weight.

But if you go for a record ... You should leave the amount of water and yeast unchanged (or add LIGHTLY), and add more flour ... Then the dough will come out decently from the bucket, but it will be very elastic and will not flow out of it ... And you get a huge loaf of bread. To make it edible, it is imperative to monitor the color of the top crust and be sure to leave the bread in the oven after baking for another half hour, so that it is guaranteed to bake inside ...
But this operation is extremely fraught.

Wow, how did you describe everything .. as much frost on the skin from such details. This will be useful to me, but, initially, I was not going to bother so much. It was just that not all breads are equally suitable (without going into details). And just ...
The further into the forest, there is more firewood.

Wow, how did you describe everything .. as much frost on the skin from such details. This will be useful to me, but, initially, I was not going to bother so much. It was just that not all breads are equally suitable (without going into details). And just ...
The further into the forest, there is more firewood.

And I am always like that ... It was not difficult for me. Read it anyway, something will be stored in your memory and will come in handy someday.

For a month now I have been the proud owner of a bread machine. I never baked a large loaf, no need, only a medium one.
I like it very much, the whole family is delighted, relatives and friends are going to buy for themselves.
In the instructions from this site, the recipes are good, and I follow them.for sweet bread I buy multicolored candied pineapples and raisins, it turns out very tasty and beautiful.
Who doubts, very good. I advise you will not regret it.

Hello brothers Ukrainians!
I bought and baked as many as 3 bread in Delongy 125. Sss terribly happy!
baked perfectly, the mixer-kneader does not remain in the bread, the dispenser opens and closes, the crust is golden brown, the round bun, in short, a complete thrill! Recommend!

What color of the crust have you chosen? For some reason, I gave out bread with a very pale crust at average.

Dear Alain Delongy! Can you tell me, but how to bake bread with the delayed start function in Delongy 125, so that it will be ready by morning?

Dear Alain Delongy! Can you tell me, but how to bake bread with the delayed start function in Delongy 125, so that it will be ready by morning?

Dear ZOYA! I advise you to download the Russian instructions for the stove on this site - there is a section where everything is indicated. Be sure to do it!

In the meantime, you are going to get instructions, I will tell you how to do it.

Delayed start is possible for any of the built-in programs (except TURBO), as well as with any of those programmed by you (program later, when you master the instructions).

In the first option:

- press the button for selecting the built-in program until you see the desired number (the names of the programs are in the plastic notepad built-in on the right side of the stove);
- by pressing the crust button, select the crust color (3 options)
- by pressing the weight selection button, select the weight from 3 options.
- by pressing the button with arrow up or arrow down, select the time after which the bread will be ready. For example, if you set 8 hours 40 minutes on the display and did it at 22 hours, then fresh bread will be ready at 6 hours 40 minutes in the morning.
- the last step: press the START button; only from this moment the countdown will start.

The oven will turn on for kneading in a few hours, and then bake bread.

Dear ZOYA! I advise you to download the Russian instructions for the stove on this site - there is a section where everything is indicated. Be sure to do it!

In the meantime, you are going to get instructions, I will tell you how to do it.

Delayed start is possible for any of the built-in programs (except TURBO), as well as with any of those programmed by you (program later, when you master the instructions).

In the first option:

- press the button for selecting the built-in program until you see the desired number (the names of the programs are in the plastic notepad built-in on the right side of the stove);
- by pressing the crust button, select the crust color (3 options)
- by pressing the weight selection button, select the weight from 3 options.
- by pressing the button with the arrow up or arrow down, select the time AFTER which the bread will be ready. For example, if you set 8 hours 40 minutes on the display and did it at 22 hours, then fresh bread will be ready at 6 hours 40 minutes in the morning.
- the last step: press the START button; only from this moment the countdown will start.

The oven will turn on for kneading in a few hours, and then bake bread.

I have an instruction, but there is also no separate program specifically for delayed start, and if I don’t understand from any ordinary programs, I just need to increase the ascent time or what?

on postpone. You can start baking bread according to any program. For example, you turn on the stove, the screen will automatically light up. 1 gram, light crust color, average weight. then just use the up and down arrows to set the time after how much you want to get bread and start!

I bake on a medium crust, it turns out fine, just sometimes I don't take it out for another 15 minutes after the program is over, it browns more.

my bucket has been scratched with candied fruits. I'm in mourning.

my bucket has been scratched with candied fruits. I'm in mourning

Do not be so upset. Many have such grief, but it does not bother anyone in the future and does not affect the quality of baking in any way.

Well, yes, the bread does not stick, but if I continue to lay down so many candied fruits, I will have a bucket without teflon at all, and bread with candied fruits is so delicious!

Well, yes, the bread does not stick, but if I continue to lay down so many candied fruits, I will have a bucket without teflon at all, and bread with candied fruits is so delicious!

Pour boiling water over the candied fruits before laying. Their surface will become soft and the sharp sugar crystals will dissolve. This will not affect the quality of the bread. Teflon will not suffer.

Pour boiling water over the candied fruits before laying. Their surface will become soft and the sharp sugar crystals will dissolve. This will not affect the quality of the bread. Teflon will not suffer.

Another idea is to soak candied fruits for several hours in strong aromatic alcohol (cognac, rum). Only then will it be necessary to dry it on a towel and roll it in flour, probably ...

Pour boiling water over the candied fruits before laying. Their surface will become soft and the sharp sugar crystals will dissolve. This will not affect the quality of the bread. Teflon will not suffer.

Now I do it. Helps. I haven't tried it in alcohol yet, it's not a bad idea.
Recently realized that a programmable oven is a thing! I put on a programmulin so that the preheating was 15-20 minutes, even at an accelerated one and I was happy like an elephant! The dough rises, no matter what I stuff there!

Recently realized that a programmable oven is a thing! I put on a programmulin so that the preheating was 15-20 minutes, even at an accelerated one and I was happy like an elephant! The dough rises, no matter what I stuff there!

In-in! Or increase the ascent time by several times. Then you can put in 2-4 times less yeast, and at the same time white bread will be pleasantly sour, with a dense elastic crumb, and not sweetish. This will allow the dough to grow like a full dose of yeast.

In-in! Or increase the ascent time by several times. Then you can put in 2-4 times less yeast, and at the same time, white bread will be pleasantly sour, with a dense elastic crumb, and not sweetish. This will allow the dough to grow like a full dose of yeast.

I wanted it that way, but I was afraid that if the dough was overridden, it would fall later, and therefore the rise time was only 5-7 minutes. always increased ... Now I will try more radical changes, thanks!

I wanted it that way, but I was afraid that if the dough was overridden, it would fall later, and therefore the rise time was only 5-7 minutes. always increased ... Now I will try more radical changes, thanks!

If not liquid, it will not fall off. You can safely vary the time of kneading and lifting over a wide range. But baking time is not. Here really + is much less and is measured in 5-15 minutes. And you should be guided by the color of the crust, looking through the window.

Mastered all 17 pages ...
Yes, my heart feels, I'll buy another bread maker
Of course, you will tell me where you are, and I haven't really mastered this one either.
Yes, I haven't ... a tame child greatly interferes with the development process. The maximum that I can afford during his sleep: go up to the HB, lift the lid with my foot, see an unsympathetic bun and think: well, honey honey agarics won't succeed ... Although, of course, the opposite happens: the bun is sympathetic and I'm happy to go swing further. We do not synchronize baking cycles and daytime dreams.

Of the advantages of Panasonic, I can note its availability. On Saturday I akazala him in the i-nte, on Monday morning they brought him. And the sizes. Delongy more ((
Delongy tried to search here - she could not find it. Expanded the search to all of Russia - there is, but not $ 113, but more than $ 200 and plus shipping.
I also don’t understand this moment: everywhere in online stores it is indicated that the power is 500, not 700. Still, there are different modifications?

Delongy tried to search here - she could not find it. Expanded the search to all of Russia - there is, but not $ 113, but more than $ 200 and plus shipping.

200 dollars??? We lost our insolence ...

200 dollars??? We lost our insolence ...

In-in! It is especially disgusting that the search engine immediately dumps out offers like "delongues for 113 and delivery in Kiev for free"

in general, the toad is choking

and more than 200 plus shipping.

In Kiev "Foxtrot" I bought a Delonghi 125 for $ 140. Only now they printed the instructions for the wrong model, radishes!