Help with choosing a bread machine

In Panasonic, the maximum load for bread dough is 600 grams of wheat flour. I usually make a bun with 500g flour. It's easier for me to knead twice in a bread maker. The fact is that one bookmark of dough is enough for just two baking sheets of pies. In principle, the algorithm is as follows: knead one tab, take it out and let the dough move in another container, and at this time the dough for the second tab is working. While I take to the oven, while I bake two portions, the dough is already kneaded in the bread maker, and I managed to come up. In any case, the stove takes over almost all the kneading work - just add the food and monitor the kneading quality.

A dispenser can sometimes come in handy. You just don’t need to put on high-growing buns ... And it’s better that it was - all the same, you can throw it manually at its click, but sometimes you don’t want to watch the "green whistle". For example, it is better to go for a walk or go out to the store, and by the time of baking it is still better to return and close the dispenser.

as the respected baker ROMA wrote, no matter what kind of bread maker, all ovens have about the same operating principle !!!!
p.s. Admin, thank you very much for the very useful advice !!!!

as the respected baker ROMA wrote, no matter what kind of bread maker, all ovens have about the same principle of operation !!!!

Alas, as the former owner of the Kenwood-210 bread machine, which (in the sense that I) wasted time, food and money for a whole year ... with the money I lost then I could buy at least three Panasonic ... and that's it it flew into the basket under the motto "We even have the simplest bread makers with skillful hands bake masterpieces !!!" And, the fact that my hands are not crooked, it became clear right after the purchase of Panasonic.

The principle is the same for bread makers, but only the power and software are different. And in the fact that with skillful hands Zhiguli become identical to Mercedes - I DO NOT BELIEVE !!!

to stand!
What do you have against my 256 Kenwood?
Who has roofs in two Panasonic cars that never become ideal?

I’m standing. Who's talking about 256? Well I wrote about 210 ...

Thanks for answers! I was very surprised to learn that 2 kg of dough in the oven will not work. But then I looked, like a mulinex with two mixers can bake up to 1.5 kg of bread. What do you say about them?
We live in Ufa, I think you can buy everything.
And also how Panasonic and Mulinex with the sound when mixing? A friend has a moulinex and makes a decent noise, while another LG has almost silent.
I also looked at the prices more closely ... I thought they were cheaper all the same ... What to buy? Now I think we can do without seeds, if only the dough interferes more ..

Panasonic is usually quieter than Mulinex. And more reliable. True, in recent years, apparently due to some changes in the design of the attachment of the bucket, creaky specimens began to come across. But these are isolated cases. In general, Panasonic shows itself as a very reliable bread maker, buckets do not suffer from leaks and a wedge. Spare parts, although expensive, are usually found in branded services. The high cost of spare parts is compensated by their extremely rare need.

For larger volumes of dough, kitchen machines like Kenwood are usually purchased. There are more budget options, but they will still be the same price or more expensive than a Panasonic bread maker. And they won't bake bread.

Thank you very much for the information. I had no idea that there is such a technique as a dough mixer for the home! apparently, I need it! and baking in a slow cooker works well.
I skimmed the topic about dough mixers and I still can't understand if they are all so expensive - for 20,000 or you can find it easier ... but this is a question for another topic.
Thank you.

Katyusha, here many have already asked about kneaders and large volumes of dough before you. Therefore, heed the advice - buy a good reliable bread maker. In any case, it will greatly facilitate your life. And kneading the dough in two steps is not such a waste of time. I have a big Kenwood kitchen machine. There is a "ceiling" for yeast dough - from 1.2 kg of flour. Nevertheless, I prefer to knead the pie dough in a bread maker in two portions of 0.5 kg of flour each (dough is close to Khrushchev or French). Just because there was a big kneading experience - while the first two baking sheets of pies are being baked, half of the dough has time to change its properties (for my taste, just stand it up).

From such kitchen machines - or Kenwood 020, or look for a kitchen side. And this whole technique is several times more expensive than the same Panasonic bread machine. But the functionality is different. Buying them only as a kneader is not the smartest investment. There are also cheaper options on the market. But here the reliability of the technique is slightly different.
Here is a topic on kneading machines
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8100.0

Stationary dough mixer
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35566.0

Discussion of the "budget" clathronic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173608.0

Thank you, I understood, I just thought no one would answer, soon March 8, here I am preparing a gift)

Regarding degrees, I read that already starting from 180, harmful vapors are released ...

Hello!
Have you found a bread maker with the right coating? I am very interested in this issue, since I rely on the same criteria.

[Mirabella]

As for harmful vapors at 180 ° C - where is this information? Just do not refer to forums or articles written on the principle of OBS - "one woman said." If even minimal harmful emissions at operating temperatures were registered somewhere, then non-stick coatings would be very quickly banned in Europe. Harmful substances are released from non-stick coatings when heated above, if memory does not change, 400 ° C, that is, when the metal is already heated to a red state, the coating begins to emit black smoke and peel off. This is why it is forbidden to heat EMPTY non-stick pans.

Mirabella, if you are really sooooo afraid of the straaaaaaash emissions from non-stick coatings, then use the know-how of our forum users at your own risk. Read HERE.

Thanks for the info, hoping there might be a good model with a ceramic bowl or something. As the saying goes, it's better to overdo it than to miss it) The kid is one year old, I want to introduce bread into the diet. So I'm bothering.

it seems to me that there should be more doubts about ceramics. Well, I don't believe that ordinary ceramics can be applied to bowls. As far as I know, in such coatings (and their formula does not correspond to ceramics at all), almost silicone is also used, which eventually comes off the coating and it (the coating) becomes quite "sticky".

The material quoted by the Potential Buyer was used in Elena Malysheva's "Living Healthy". I saw that show - it looks too much like an order advertising these "ceramic" coatings. To be honest, the "facts" cited in the program did not impress me. The indicated terrible "dangers" are within the statistical error. The same results will be if you carefully examine, for example, aluminum production. But we use aluminum cookware! And paper (and there are also a lot of harmful things). And other benefits of civilization.

At the same time (two years ago) I pointed out a very simple thing - if the form is not removed every time to the "factory" state, then over time it becomes covered with the thinnest layer of polymerized fat, it may well work with protection.

Sorry, Rina. Could you, as an experienced person in this matter, tell me what kind of bread maker, taking into account your knowledge and skills, you would buy for yourself at the moment?

If the need arose, then the Panasonic 2501. Although, in a barrel of honey not without a fly in the ointment - there were messages with complaints that the stoves creak.

Panasonic is usually quieter than Mulinex. And more reliable. True, in recent years, apparently due to some changes in the design of the attachment of the bucket, creaky specimens began to come across. But these are isolated cases. In general, Panasonic shows itself as a very reliable bread maker, buckets do not suffer from leaks and a wedge. Spare parts, although expensive, are usually found in branded services. The high cost of spare parts is compensated by their extremely rare need.

If the need arose, then the Panasonic 2501.

Thank you!
Can you please tell me if I can bake rye bread and bread made from whole grain flour in this oven, without adding wheat, the Vedic dough will turn out to be very viscous and not every bread maker can handle this? Have you been able to bake these types of bread? And can I knead the cake dough? If so, are there any such recipes for this bread machine?

Panasonic 2501/2502 have a "rye" mode, that is, a viscous dough is kneaded. There, the engine is designed for such loads. Kulichny dough will also knead, moreover, with ease. In general, there are no special recipes. I knead cakes according to my grandmother's recipes. It's just that you can't knead a large volume right away. But the stove is working, not my hands.

Girls, help with the choice! I really wanted to take a Panasonic 2501 or 2502 but went into the topic of breakdowns .. which is a bit too much criticism for them. What about the 2500? Or pay attention to some other company? You don't need any special delights, you just want to eat freshly baked delicious bread in the morning))

No one is immune from breakdowns in bread makers. Defects and breakdowns occur with all manufacturers. But the most delicious bread is in Panasonic. IMHO. Panasonic also has a great bucket. Take the 2501. It differs from the 2502 only in the yeast dispenser, body and price.

and if you compare 2500 and 2501? is the noise level the same? Well, if you put it at night, will it wake up the whole house?

and if you compare 2500 and 2501? is the noise level the same? Well, if you put it at night, will it wake up the whole house?

I have 2500, I put it at night, I don't hear the noise, you shouldn't overpay for the dispenser

if a creaky specimen does not come across (unfortunately, recently such come across), then Panasonic is, in principle, one of the quietest stoves. Even when I am in the kitchen, sometimes I don't hear that the kneading has started if the dishwasher is working or the washing machine.

if a creaky specimen does not come across (unfortunately, recently such come across), then Panasonic is, in principle, one of the quietest stoves. Even when I am in the kitchen, sometimes I don't hear that the kneading has started if the dishwasher is working or the washing machine.

I totally agree, I really like the stove

and if you compare 2500 and 2501? is the noise level the same? Well, if you put it at night, will it wake up the whole house?

The most "explosive" - ​​2502. Because of the yeast dispenser. But he is not needed. And so, Panasonic - one of the quietest.

I still did not understand what is the fundamental difference between 2500 and 2501. only in the presence of the last dispenser? do you need it?

I still did not understand what is the fundamental difference between 2500 and 2501. only in the presence of the last dispenser? do you need it?

I don't need it at all, but if you like bread with additives at night, it will not be superfluous, I prefer to control the batch

If you put the bread with additives on overnight, there is a chance that the dispenser lid will stick into the bread. It does not close itself. It must be closed.

If you put the bread with additives on overnight, there is a chance that the dispenser lid will stick into the bread. It does not close itself. It must be closed.

Oh, but I didn't know, no one wrote about this

that is, there are no other differences? other than a dispenser? then I take 2500)) I am indifferent to additives, well, if I feel the urge to fill the river

in order for the dispenser to bite into the top of the bread, you need to bake a loaf of a large amount of very rich dough, which will creep under the lid. Yes, the dispenser needs to be closed manually, but there is no need to watch the "green whistle" in order to add additives.For example, I baked bread with additives a few times (sweet roll), then the dispenser came in handy - I went for a walk with the children, so I didn't want to wait for something to beep there. At other times, the presence of a dispenser does not bother me absolutely, it does not manifest itself in any way (unlike a yeast one). Eh, it would be connected for the rye mode, the price would not be a gadget!

Also in the 2501 model there is a separate "rye" program and a stirrer like for this program (comb). The rye program can be changed and / or baked in semi-manual mode. And the mixer ... I even mix wheat-rye with the usual one, I just started to forget to put the "comb".

In general, whatever you buy, everything will be your favorite and girlfriend's stove.

Good day, everyone.
I was looking for an answer to my question, but I could not find it, if I overlooked, then excuse me and "poke your nose", please.
The question is: Are the additive dispenser designs of the Panasonic SD-ZB2502BTS and SD-2501WTS identical?
I checked the bottom of the dispenser on several 2501 models in different stores: they all opened at the slightest pressure (this problem and its solution are described on this forum).
However, on the 2502 (also on several units) the bottom of the additive dispenser is more pressure-resistant. If I am not mistaken, are the problems with this dispenser specific to the 2501?
Has the dispenser latch been redesigned? Is it really? If anyone has information on this, please share.
Thank you in advance.

[Panasonic bread maker problems and breakdowns]

Real users have information and questions can be asked in the relevant topics.

Panasonic bread maker problems and breakdowns

Panasonic SD-2500, SD-2501, SD-2502

help me choose the best of best stove ...
keep an eye
KENWOOD BM450
Panasonic SD-ZB2502
Unold 68615
Zojirushi BB-PAC20
Zojirushi BB-CEC20
DeLonghi EOB 2071
I am very interested in Zoziruses machines, very attractive with two kneaders ...

Help me choose a stove:
Price range up to 5,000 rubles.
At the exit:
- cupcakes
- Easter cakes
- Rye bread
- Borodino bread
- French baguette
Probably x

There are 2 people in the family. They just always love warm fresh bread.
Here I looked:
- Daewoo DI 9154
- Gorenje BM1400E
- Panasonic SD-2500
- Someone else from my friends recommended something from LG ... but I don't even know what to choose ...
they are all the same ...

Help me choose a stove:
Price range up to 5,000 rubles.
At the exit:
- cupcakes
- Easter cakes
- Rye bread
- Borodino bread
- French baguette
Probably x

There are 2 people in the family. They just always love warm fresh bread.
Here I looked:
- Daewoo DI 9154
- Gorenje BM1400E
- Panasonic SD-2500
- Someone else from my friends recommended something from LG ... but I don't even know what to choose ...
they are all the same ...

Panasonic SD-2500 !!! or add a little more and take 2501, so that it is with a raisin dispenser, since you need muffins and cakes.

And besides 2500, can you recommend any other options ?!
Isn't 2500 a panacea?
But what if Kenwood bm450? what do you think ?

Hello, I was looking for a slow cooker, but it so happened that the question arose about a bread maker. I had Kuma-1, served faithfully, but not for very long, refused to work, broke down, and I got so used to it, I really don't want to knead the dough. The request is not at all original, please help me to make a choice. I can't put my thoughts together. A family of 5 people, we love different breads, pies and rolls, rye, too, and dough to knead, preferably in a large volume. Watched Supra, Moulinex, Kenwood

I like Kenwood by characteristics and Panasonic

A family of 5 people, we love different breads, pies and rolls, rye, too, and dough to knead, preferably in a large volume. Watched Supra, Moulinex, Kenwood

I also have a big family and I work with the test every day. True, I have not baked anything in KhP for a long time, I just make dough, and baked goods in the oven and different loaves and buns. Only wheat-rye bread I like to bake in a bucket, the shape is good. I knead the dough on the program, after kneading I take out the spatula and back into the bucket for lifting. And how it got up - I put it in the oven right in the bucket. My Supra is the simplest one bought for a summer residence copes with a bun for 700 grams of flour effortlessly
And my sister has a Supra BMS 355 bread machine. So there are generally two buckets for kneading muffins with a special mixer.

2501 is already expensive.
And besides 2500, can you recommend any other options ?!
Isn't 2500 a panacea?
But what if Kenwood bm450? what do you think ?

Until recently, Panasonic has been and remains the most reliable stove in our (CIS) market. Both the engine and the bucket work almost flawlessly. Recently, creaky specimens began to come across, but this is solved either by exchange for a non-creaky one, or in the service. Models 253-257 work for several years without repairs and the need to replace the buckets (there are no messages about leaks and wedges of buckets at all, or there are very few of them). I think the 2500-2502 models will also work for years.

Take a look at the topic on Panasonic - there are definitely owners of two or more bread machines, including a pair of Panasonic-Kenwood450. Ask questions in the topic, they will answer you which is better.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.1820

Thanks for the answer, I looked at more options on the Internet and settled on Panasonic 2501. How to buy, I will share my impressions

Dear bakers! I have already shoveled the entire Internet in search of reviews ... There is very little information about the Oursson-BM1000 stove at first hand! I'm already on the verge of ordering - there are few of them in stock, I have to hurry up, but I can't decide everything ... I think between this model, Panas and LG (with a Russian chef preparing yogurt and butter), I indicated the models in order of preference ... Can anyone tell me how the bread in this model differs from the Panasonic one? In Panas, I am a little annoyed by his thoughtfulness regarding the equalization of temperatures before baking ... So you can wait an hour and a half ... I read praise for Ourson, but all of the same author ... Is there really guaranteed excellent bread in this oven ?
I have a family of three, I bake every other day, very often I put dough on pizza, pies, rolls. The experience of baking for about five to six years, due to the decrepitude of its previous HP, switched to baking bread in the oven, including sourdough bread, and the HP only kneaded ...

Sos! It is clear that you will not decide for me, but help me decide with your conclusions ..
(I wrote in the topic Oursson-BM1000, but rarely anyone appears there, and the time count is no longer for days, but for hours ..)
Thanks in advance for all the opinions!

Mystery MBM-1206, I looked after this copy for myself, is it worth taking? or is it better to take a Panasonic 2502 or kenwood bm450 ???

Mystery MBM-1206, I looked after this copy for myself, is it worth taking? or is it better to take a Panasonic 2502 or kenwood bm450 ???

I have a Kenwood 450 for the fourth year. during this time, two buckets were changed, probably because I was kneading the dough for manti and dumplings. She does not have such a program and apparently it was hard for her to knead.
Now I would buy a Panassonik: there is a program for dumplings in it, and it works quietly, and I also like French bread from it.

Hello! I really need help in choosing a bread machine that bakes small bread. My family eats about half a baked black loaf and half a loaf or white bread a day. That is, there should be at least 300-400 bread in the oven, well, no more than 500 g. I just ordered myself a Panasonic 2502 and suddenly it dawned on me that there was a huge minimum bread baked there - 750 g.
Maybe someone knows about small ovens or is there still an opportunity to make smaller bread in Panasonic? The price of the oven does not matter. The main thing is to be very good and make a small piece of bread.

750 grams is the average size, made from 500 grams of wheat flour. The minimum size is 400 g of flour, this is about 600 g of finished bread

750 grams is the average size, made from 500 grams of wheat flour. The minimum size is from 400 g of flour, this is about 600 g of finished bread

Thank you. Hmm, still a bit too much.

Thank you. Hmm, still a bit too much.

And what prevents you from laying a smaller amount of food and there will be a small loaf In general, bread for 500 grams turns out sooooo small and is quickly eaten, since it is fresh and tasty
Therefore, leave Panasonic 2502 and then, having entered the taste, the size of the bread baked in it will be just right for you

750 grams is the average size, made from 500 grams of wheat flour.

From my little experience, I concluded that about 900-1000 grams of bread will come out of 500 grams of wheat flour, because there also needs a minimum of 250-300 ml of liquid and a little butter, so that the weight of the finished bread will be much more delicious. 750 g

[Denni]

Denni Bread is less than 400 g in flour, here is one of the few HP https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167931.0