Baking in Moulinex 5002

Are you interested in the size in centimeters or the volume in milliliters?

If you are asking because of the above, it was not about size, but about quality. It is not molded (bent) as in all other HP, but thick cast. Thick, of course, compared to others, not THICK.

In centimeters: length, width, height.
Cast is a class, and even thick-walled!
It's all the same as shockproof. In order to burn in it, you probably have to try very hard.

Length 19cm, width 14cm, height 15cm. On the inside. I measured it with a centimeter, a slight inaccuracy is possible, + - a couple of millimeters.

Thank you! Pretty decent! Indeed, one bucket is worth a lot!

As a person familiar with physics, I can say that the thickness of the bucket is important only if, in addition to its direct purpose, it is also used for milking a goat - if it hits it, the thick one will bend less. Or when a married couple often plays the game of "launching a bucket in the head of the other half." As for the bread machine, where there is NO DIRECT HEATING of the bucket, which is typical, for example, for pots and pans, but there is heating through the air by an electric heater, the thickness does not play a practical role. Well, what's the difference that a 3-millimeter-thick bucket will conduct heat 5 seconds earlier than a 0.8-millimeter thick bucket if the baking process lasts 30-50 minutes?
Secretly, I will say even more - the rejection of the rolling (stamping) technology in favor of the casting technology enables the manufacturer to use low-grade non-plastic waste aluminum, which may contain various impurities. But if thin aluminum rolls well, this means only one thing - it is very clean. That is, the thinner the aluminum product, the higher quality metal it is made of. Food grade aluminum foil simply cannot be made from poor metal.

So we are still being fooled ...... Oh, these manufacturers !!!

What are they making a fool of, so that the garbage is rolled into the bucket? You listen, dear Delongey will tell you something about Panas, even if there is a bucket of scratched foil in his stove, you still can't think of it better. And Panasonic is generally a company for suckers.

As a person familiar with physics, I can say that the thickness of the bucket is important only if, in addition to its direct purpose, it is also used for milking a goat

One could argue with you, but why? In all stoves there is a problem of the difference between the sides and the top (the first is darker, the second is lighter), and in Panas, thanks to the thick walls, everything is even. The color of the upper crust is the same as that of the sides. Here is a clear plus of thickness for you.

I don’t want to argue with Alain on Christmastide.
I just had the opportunity to compare buckets from different stoves in the store (I examined about 15 pieces).
The trend is clearly visible.
In cheap HP, the bucket is sheet, riveted itself and the attachment point to the stove lock. The bucket "plays" in the hands. Feeling fragile. (And then the site tells legends about how the stove wakes up the whole house with its roar).
As the price of the stove or brand increases, the buckets become sturdier - less and better riveting, more interesting stamping. Even the handle of the bucket creaked harder on Unite and Clathronic. It's kind of a trifle though.
But the molds for Panasonic and Hitachi (I did not remember the model number) were ordered by Sobakevich himself - massive casting, firmly, for centuries. Which I am glad.

"But the molds for Panasonic and Hitachi (I did not remember the model number) were ordered by Sobakevich himself - massive casting, durable, for centuries. Which I am glad."


Hitachi 303. Confirm

When I bought the stove, I did not know which bucket to prefer - teflon or stainless steel. The seller said - no difference, but I think there is still a difference.

Look at the name of the topic, why again the dispute is which stove is better, you know, maybe Panasonic is better than all the bread makers, but how much can you "omit" all the others, tired of reading about this in all topics, and then why is the topic of which stove is better discussed here, if the topic is clearly called: RECIPES FROM THE SITE APPLICABLE TO Moulinex-5002, I went into this topic to read about recipes equated to Moulinex and what I read about again, you know, I'm tired of how much you can. Tell me what's in this topic, the owners of Panasonic are doing, this is not your topic, well, you’re tired, by God, you only read some admiration, it’s time to talk about the topic.

The rules of the forum are not prohibited for owners of Panasonic stoves to go to a topic dedicated to another stove, but swearing is prohibited.
And if the topic is called RECIPES FROM THE SITE APPLICABLE TO Moulinex-5002, then obviously not recipes from your bread machine are discussed, and in this topic there are representatives of many ovens, and the discussion touched on the buckets, since something also depends on them.
According to your logic, you can only walk on several topics where Moulinex is mentioned in the name?

By the way, the topic died out 11 days ago, and you started again with the fact that you remembered about stoves, not recipes.
And the topic of recipes does not continue because. that all the recipes on the site have long been adapted to all stoves and to yours specifically, too, and the owners did a lot for this, completely different from your stove.
Maybe it turned out a little rude, but when I read this, I could not restrain myself ... she was tired of everything ...

I tried "Hungarian bread" from Baranka (750 gr., Program 2, light crust), "Italian bread with tomatoes and cheese" by Lola (750 gr., Program 2, light crust) and almost all fugaska recipes. It turns out great. I began to experiment myself. In our "recipe book" we have "white bread" for the 2nd program with all sorts of additives: onions, olives, cracklings, sausage, etc. I did it with dried tomatoes, olives, capers, cheese and oregano. It turned out so tasty that the guests did not eat salads and other goodies, but only bread. The husband said that the bread reminds him of pizza

I have a question for the owners of Moulinex-5002. Guys, who tried to bake bread according to recipes from this site?

Guys, I repeat:
bread recipes are universal. It doesn't matter which oven you bake on. If the recipe is good, it will be good in any HP.
Observe the order in which the products are placed (as recommended by your manufacturer), and if you bake without scales, look at the "flour-liquid" balance (that is, a bun).

I absolutely agree with you! Only besides the "correctness" of the kolobok, it is also necessary to set the program and weight correctly (!). For us (beginners) this is still problematic. The "main" program lasts 3 hours 20 minutes and the sizes are 750 gr, 1 kg and 1.5 kg. Even in our ovens, two stirrers and small bread rolls (koloboks) from recipes for other ovens dangle like a pestle in a bell (Many indicate the size in letters, they are incomprehensible to me)

(Many indicate the size in letters, for me they are incomprehensible)

M - the smallest (600-750 gr.) L - up to 1000 gr., XL - from 1000 gr.

I almost always use a timer so that the bread is ready in the morning. What I noticed. When I put on the timer in the evening, the bread turns out to be much more luxurious and tender than if the batch goes right away. But you need to calculate the time more precisely so that the bread in the bucket does not stand and the crust does not get damp. I always bake bread according to one recipe:
1 and 3/4 cups water
2h l. salt
3st. l. Sahara
3st. l. sunflower. oils
4st. flour
2h l. yeast
I take any glass, the main thing is to measure both water and flour with the same glass.

But with muesli, bread did not work at all. It turned out to be a brick, gave it to feed the birds. Rustic bread from the book to KHP made of rye flour also did not work out.
Linka, please. You also have Moulinex, share your bread recipes. And more ... In my opinion, you bake cupcakes. I tried to bake, my whole cupcake stuck to the sides of the bucket. In short, while I pulled it out, the whole cupcake fell apart. Did I do something wrong? Maybe there are some subtleties?

And also Link. And what is this loaf of stagnation times? I want to try everything.Ever since childhood, I remember such a brick bread. Now, when I come to my mother, I always eat at her guests only such bread. Maybe you have a recipe for such a bread. I will be waiting for your recipes.

Larisa 888 loaf of stagnation times it was in Soviet times a loaf for 25 kopecks, this is his recipe on the site. It can be baked both in the oven by kneading the dough in the bread maker, and in the bread maker itself. There are many recipes for bread and muffins on the site and they are suitable for any bread machine, you just need to measure everything exactly.

[Larissa 888]

Larissa 888, all the recipes listed by me are not mine, of course. I just take recipes from the forum and from the books of different manufacturers of bread makers and modify them to suit my oven and my taste. I think that many members of the forum do this, there are people for whom baking has become a real hobby.
Stagnation bar - read about it here: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1016.0 This bread is liked by many members of the forum, a very successful recipe. I just counted it for baking a 500 g loaf, because I don't like stale bread, and white bread is usually needed for morning sandwiches. Here is a recipe for 500 grams:
water - 210 ml,
rast. oil - 1 tbsp. l. (or 30 grams of cream),
salt - 1 incomplete tsp
sugar - 1 tbsp. l.
wheat flour - 350 gr,
yeast - 1.25 tsp
yolk for coating the top. Basic mode # 1. Any additives according to Vus.
Many people bake this loaf in the oven, they say it turns out even tastier - but I'm too lazy, and the oven doesn't work very well.

Recently, most often I bake on a timer in the morning. bread "5 cereals". This is a variation of Rina's 4-grain bread: https://Mcooker-enn.tomathouse.com/in...topic=362.0
I like it the most and this bread is healthier than just white.
Tried and tested many times recipe:
Water - 220 ml,
Rast. oil - 1 tbsp. l.
Eggs - 2 pcs,
Powdered milk - 2 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1.5 tsp.
Wheat flour - 350 gr,
Flakes "Nordic 4 cereals" - 120 gr,
Flaxseed flour - 1-2 tbsp. l.
Yeast - 1.25 tsp
-seeds optional.
Program No. 1 "Basic", 750 gr, light crust.
From the addition of flaxseed flour, the bread does not stale longer, well, plus all the benefits of flax. Try it if you haven't baked it yet.

And I wrote about cupcakes in my thread, read if interested, everything is written in some detail about cupcakes and several variations of cupcakes are laid out specifically for Mulinex 2000: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1689.0
My cupcake has never stuck to the walls, can you have little butter in your recipe? And it's better not to take out the cake right away, but wait 10 minutes.

Good luck in baking! I would be glad if my answer would help you in some way.

and I baked on a timer - everything is fine. I bake "Traditional" bread

She baked breads according to the recipe declared at the very beginning, but heroically ate almost half ...
But very tasty bread with bran turned out based on the recipe for quick bread from Moulinex 5004, only replaced 70 gr. flour bran, part of the water with kefir or sour milk, I take olive oil ... very tasty !!!

Also, delicious bran bread is obtained on the basis of the Basic recipe (butter), also replacing 70 gr. flour bran ...

I also baked bread with bran from the recipe book for Moulinex 5002, I just changed the proportions instead of 210 grams of bran, put 110, and increased the amount of flour by 100 g, naturally, the dough turned out to be a little thin, but I did not dare to add more flour.
In the end, it turned out quite well, the home team approved.
Now I add bran to 20 - 30 g. In regular bread, for good.
By the way, I take finely grinded bran "Zdravnitsa" (they are regarded as a supplement, they are produced in packages of 200 g, both wheat and rye), and when baking no, sorry, there is no smell of "pig" food in the apartment)))

20% of the total weight of bran flour should be added, no more
Sokolniki normal bran, just before laying it must be fried in a dry frying pan until a pleasant smell and color change to "tanned". The smell from such bran and from such bread is just wonderful. And if you add walnuts (and if possible, pecans) and dried cranberries or cherries to the bread, you will get a delicacy ...