Problems with crusting and baking

The last drawback, namely pale and unbaked bread, has been eliminated by me today.

Transferring from another topic:

There is a self-tapping screw above the place where the ten comes out. On the other side of the iron casing, he attaches a plate, which in turn presses the wires. It turned out as a result of disassembling my 5002. So it is this plate that attaches the thermal sensor to the iron casing. Having unscrewed this self-tapping screw by one and a half turns, the plate with the sensor moves away from the metal casing, which, in turn, should affect the temperature.
The experiment was successful. The palest milk bread turned out to have a very decent top on the medium setting (even a bit too much, it would be necessary to subtract 0.5 revolutions, now it is 1.5). Now I generally thought about the fact that this self-tapping screw was originally adjusting. I wanted to look into OW2000 and OW3000 today, but they have already been taken apart in our store. I saw LG, I don't remember the model. It also has an adjusting screw, and it looks more like an adjusting screw. In general, the autopsy showed that I was right in trusting Moulinex. Everything is done simply, reliably, as befits a French brand. There is nothing to break there. But the Chinese are idiots. The thermal sensor is screwed on dead. I think that other models also have mechanical adjustment and it is not necessary to run to the service center. It is enough to unscrew the screw by 0.5-2 turns, no more, since it can sprinkle from the thread and it will be possible to tighten it back only by disassembling the stove. So this is a factory defect of the Moulinex line. And you must admit, gentlemen, it is better to study all the same on a working bread maker. Now the bread is excellent.

I can’t find how to open the chest, I’m looking and can’t figure it out, could you help me?

There is an adjusting screw on the wall, just above the heating element (I have it in 3001 on the near wall). It also needs to be spinned a little, but not during the cooking process (this will no longer affect), but with the HP turned off. True, I still cannot achieve the ideal, but the difference is visible.

[If it helps to establish a light crust or not?]

Hello everybody!
Yesterday I bought M.500230. I tried to bake the main bread (program no. 1)
and butter bread with raisins (program No. 4). On both loaves, the crust (side and bottom) turned out to be quite thick and harsh, especially for butter, about 5 mm thick. The crust color setting was medium. If it helps to establish a light crust or not? Since the instructions are not very detailed, I thought that the color setting only applies to the top crust.

[If it helps to establish a light crust or not?]

Hello everybody!
Yesterday I bought M.500230. I tried to bake the main bread (program no. 1)
and butter bread with raisins (program No. 4). On both loaves, the crust (side and bottom) turned out to be quite thick and harsh, especially for butter, about 5 mm thick. The crust color setting was medium. If it helps to establish a light crust or not? Since the instructions are not very detailed, I thought that the color setting only applies to the top crust.

I have the same x / n as yours. But there are no problems with the crust ... On butter, the crust is not "thick", but crispy. And when he stands up and softens, then she is completely soft, soft. Once on the butter with raisins there was a thick crust, but this was due to the fact that I had it for 1 hour on the "keep warm" mode (I do not leave it anymore). And the color of the crust on butter bread, I put "light" (although I also baked on "medium"). Or maybe it's all about storing the bread after it cools down? If you keep it in the "air" for a long time, then I think the crust of any bread will become harsh. As for the "Basic" bread, this one is always soft (I would even say too much) and airy, and I always bake it on "medium".

Once on the butter with raisins there was a thick crust, but this was due to the fact that I had it for 1 hour on the "keep warm" mode (I do not leave it anymore).

Thank you. Now it is clear. I pulled the butter out of the oven about 2.5 hours after the end of the program, since I put it on overnight.

Maybe the new owners of other bread makers will be interested, I have
Panasonic SD-255, I get a thick and tasteless crust on all types of bread if I leave the bread in the heating mode even for 15-20 minutes. Maybe this is my personal problem (only my bread machine), but now I do not leave the bread on the warmer. Forewarned is forearmed.

I get a thick and tasteless crust on all types of bread if I leave the bread in the heating mode even for 15-20 minutes.

I had a rubber crust when my bread lay for almost a day, not put in a bag, just lay on the wire rack covered with a towel (I baked it in the evening and did not have time to start eating in the morning).

And I have such a crust (namely, the side and bottom) turned out when the bread did not rise well and in general it turned out not so
HB is the same .. I baked several breads, on the timer too, stood on aging for about an hour, everything is ok, the crust becomes a little softer, delicious!
Only now I like the "light" crust more, and put the "middle" one when I bake French or rye

Hello.
With Mule, the problem arose after a year of operation: the bread baked the day before yesterday had a pale appearance, and not ruddy as usual, the baguettes baked yesterday had a generally raw appearance, and not the usual appetizing.
The analysis of the forum led me to think about the need to rotate the screw that secures the temperature sensor.
After disassembling the stove (5 screws under the plugs, 8 more pieces at the bottom, where the side walls are attached to the base), the screw for fastening the temperature sensor was unscrewed by 1.5 turns (to no avail). further analysis showed that the thermal sensor, even though it was connected or disconnected, had no effect on the stove at all.
in the process of twisting-twisting the electronics and pulling out the glue-filled sensor connector, the aforementioned connector was safely broken out of the board, after which it was decided to solder the sensor wires directly to the printed circuit board tracks, which was done.
And lo and behold! the stove worked as it should, the heating elements warmed up red-hot and did not turn off a second after turning on, maintaining the temperature inside the stove at the level of the forehead of the patient with the flu
Further - more, excitement is a terrible force. The base was unscrewed for revision of the mechanical part. The result of disassembling the drive shafts after removing the gears is coked grease. The shafts were cleaned with alcohol and lubricated with a synthetic silicone-based grease for disc brakes of Tektar Keratek cars (lying around, withstands temperatures over 1000 degrees), the motor shaft was greased on both sides. After assembling the mechanism, the sound of rotating mixers turned out as if the Muscovite's engine had been changed to a Mercedes one.After that, the stove was assembled back and tested by baking baguettes - a much more pleasant sound when mixing, no grinding and extraneous sounds, and ruddy and mouth-watering baguettes.
Mulya is the best bread maker, but the bastards pick very lousy.

Successful bread to you bakers!
Here everyone writes about the light crust of bread from Mulka, but on the contrary, even on a light crust, a thick dark crust comes out. Tried many varieties of bread. Including the standard one from the instructions. I don’t want to talk about cupcakes at all, they burn. I tried to bake a poppy curl, it was not baked inside, but burned on the outside. In general, sweet recipes are generally contraindicated for me. Maybe there is a solution to this problem? There is no desire to take to the service center, since there is no vehicle. And I don't want to prove it. I have a stove Mule OW 5002

A similar problem.
Apparently my oven is baking. I put the minimum weight and a light crust - the bottom and sides are still fried.I know how to bake (in the oven) and I love it, so you can see from the resulting crust, either the temperature is too high, or you need to finish baking 10 minutes earlier. Does not depend on the ingredients - white bread is also baked on water, as well as malt and butter.
Found the screw, tightened to the limit.

[happyezhik]

happyezhik, I don't want to upset you, but my stove is broken.
A little more than two months of work.

Well, my stove is already six months old. While baking. I have no prejudices about quality. I just think to disassemble and press the thermal sensor more tightly to the body.

I want to upset, there is nowhere else to press the sensor there. He is already sitting close. They put it behind the sensor in order to more tightly press the tube in which it is located, it did not help. Moreover, the new oven did not burn as much as it does now. There are no options. Either take it to the service, or wait when it naturally breaks down completely and replace it with a new one from another company. All the same, I read something on the forum, the shelf life of most stoves is not so long, Moulinex is no exception.
All our shops are filled with mulinexes. Apparently people already know their shortcomings, they don't buy too much.

[happyezhik]

happyezhik, they returned the stove to me from the service. So far I managed to make only white on 1 program. So, medium crust it turned out even lighter, and most importantly, thinner than before on a light crust and the lowest weight. There was a control board repair in my stove. They said that too much baking from this. I'll check for more rye and report back.
And the screw had nothing to do with it.

I also have such a problem. Although my stove is new, it still turns out to be too dark and thick. My mom also has a Mulya but a different model, and bakes excellently. Soft bread is obtained with a thin crust. And I have it like a crouton.

I cook at Moulinex the whole thing according to the recipe the bread gets tasty it rises well only now the bread does not brown on top, but everything is fine below and on the edges

I also noticed that the top is always the lightest (well, except that there is no noticeable difference in rye bread). But even on a light crust, I always have a blush on top.
Here's an example - a recipe from a book, "light" crust

Maybe show a photo of your product? Let's think what's wrong with it ...

Do you have a mule 2000 by any chance? For some reason, this model has a particularly light crust (several friends have this stove). After the end of baking (when the zeros are on the screen), press the START button, and then use the MENU button to select BAKERY, and again - START. And then look for the color of the top (usually 10-15 minutes is enough).
As far as I understand, this is the trouble with all stoves with one tenom. Good luck!

one ten is a virtue, as has already been written more than once.
2000 mule - definitely does not bake the top, unlike eg. 3000. My neighbor has 3000 - no problems with the upper crust.
The volume of the chamber is 3000 more than 2000 - pure heating technology, that's all.
I closed the window with foil and, in addition, when baking, I cover the window itself (the vent holes are not covered!) With a towel - I solved the problem a little.

one ten is a virtue, as has already been written more than once.
2000 mule - definitely does not bake the top, unlike eg. 3000. My neighbor has 3000 - no problems with the upper crust.
The volume of the chamber is 3000 more than 2000 - pure heating technology, that's all.
I closed the window with foil and, in addition, when baking, I cover the window itself (the vent holes are not covered!) With a towel - I solved the problem a little.

One teng - dignity? And I was sure that two are better. She almost persuaded her own people to buy a stove with two ... And what is the advantage of one heating element? Tell me, please. Somehow I didn't have to read about it.

no, two heating elements are needed only in a large-volume HP, those that are in two mixers - otherwise how to bake the whole mass?
but if HP is up to 1 kg, with one stirrer, then the presence of a second heating element should alert - the manufacturer hides its own technical deficiencies behind the second heating element.
So, in standard stoves with one stirrer, there is one heating element, located closer to the bottom of the HP, and the power of this heating element is such that it normally bakes and browns the top crust

only who wrote it I don't remember, but I read it here on the forum - it's a fact

Help me to understand! Yesterday I bought Moulya 5024 and started to bake with frantic excitement. But then I was disappointed. Meticulously measuring out all the ingredients and choosing the "French bread" mode, I got a completely solid brick with an unbaked mass inside.But this did not stop me, today I continued the experiment, having already chosen the "White Bread" mode, it turned out better, but the cheese is still present inside. At the same time, all two times I barely pulled the bread out of the vat.
I can't imagine what to do, since all proportions were observed, I did not open the lid during cooking, all the ingredients are fresh. Tell me what to do ??

Still, returning to the pale crust. I bake a 3rd loaf, the result is one - white top crust. I took the recipes both from the instructions for the HP and from the site. I read everything very carefully and followed strictly according to the instructions. Here someone said about heating elements that they should heat up to red, and this does not happen to me. What to do?

My Muli has the same problem. Pale crust even when fried.
I don't want to go to the store and change to another brand - somehow I liked it. Maybe it's really worth "twisting" the screw

I solved all the crust problems. I don't know what exactly helped, maybe everything in the complex. So, we tightened the screw. Be sure to cover the top with a folded towel several times when baking (just do not close the holes). I changed yeast and salt, milk (or water) only warm (not at room temperature, but warm). I use recipes where butter, milk is liquid (not dry). Now, not bread, but a fairy tale. Try it, it should work out. I generally had a panic when I threw the 3rd loaf into the bucket. But now I bake every other day, we no longer buy in the store

Julia, do you just put a towel on top of the lid? Or to keep the sides closed too?

I am mastering Moulinex2000. so far not very successful .. the bread is white, neither crust nor walls, but baked and the walls crunch a little, but white !!

On top of the lid, sides with vents should be open

[Admin]

Here I am here .. became the owner of Moulinex ...
baked bread, first "French", then ordinary,
both came out pale Pekla on medium fry setting.
Upset, of course ...

here are the fruits of labor



The bread itself turned out to be very good. nice, tasty, fluffy,
in general, a real bread ..... but, white.



Now I read about the bolts ...
I went to check my temperature sensors, I want the bread to be golden.
Moreover, I have read so much Adminthat my bread could not turn out to be worthless, it turned out super !!
and here it turns out there are tricks in the oven itself.

[Aprelevna]

Aprelevna, do not worry!!!

Somewhere on our forum I read about a bolt on the inside of the stove, which needs to be tightened ... It works - a family of friends tweaked it in front of my eyes and baked bread in front of my eyes - it helped !!!

[ukka]

ukka Thank you! I've already read the twig, tightened the bolt.
I turned it off by 2 turns, tomorrow I'll try it again.

I am abusing our forum !!
All answers to any questions !!!

Unscrewing the bolts by 2 turns did not help.
The result is the same - a white crust.

Unscrewing the bolts by 2 turns did not help.
The result is the same - a white crust.

it didn't help me either, or rather, it helped a little. I laid the window with foil, when baking I cover the window with an additional towel - and all the same, if there are no animal fats and sugar, everything will be pale!
I am always so upset - I really do not like imperfections
My neighbor has a mule3000 - these problems are not
I don’t know, I try to bake in HP less often, but what can I only “bake” my grief?
I quietly dream about Panas - I saw a lot of pictures on our website of beautiful panasik bread. But my stove plows like a damned one! where is another one ?!

PySy - if there are no problems with the diet, then a beautiful crust turns out if you add good, high-quality margarine - (a piece of 10-15 grams) or homemade mayonnaise - 1 tsp., Well, plus another spoonful of vegetable

[rinishek]

rinishekThank you so much for your support and advice ...
Yeah ... it turns out that the torment with Mulinex ... and Panasonic is also my dream.
I understood about animal fats, I'll try to add.
Probably, after kneading and proofing in HP, you need to take out the bucket and put it in the oven.

[yes, and one more thing - do not take out the bread at once, hold it on the heating for half an hour - the top will surely be fried!]

Aprelevna well, who else will support us Moulineksosluchastchikov, if not we ourselves?

Probably, after kneading and proofing in HP, you need to take out the bucket and put it in the oven.

yes nooo, everything is not so critical, you will see. Firstly, this stove seems to have a peculiarity - after 3-4 times of baking, it somehow suddenly starts to bake better
I noticed this when, after the "oven period", I start baking in KhP. Strange of course, but ... what can you do.
And secondly, over time, the lighter crust ceases to irritate so much

yes, and one more thing - do not take out the bread at once, hold it on the heating for half an hour - the top will surely be fried!

The 2000 model is an imperfect model, since the volume of the chamber is very small and there is no place for the hot air to circulate. And the 3022 model has a larger camera, so there are no problems with the crust!

Similarly, 3022 has a model ow3101, it also bakes well, + bucket mount like Panasonic 255/257.

regular repair.
She stopped baking again. It is heated up to 40 degrees at most. The relay clicks (the heating element turns on) for 1 second and turns off.
The twitching of the wires and the connector from the board in the stove to the display showed a floating picture - it heats normally, then it does not heat again, as a result, the loop and the 9-pin connector are soldered out and a new cable is directly soldered into both boards, longer for convenience, directly without any connectors ... The cable is made of an old floppy cable, of which many people probably have lying around at home, and if not, then any IT-schnick will simply give them to you.

Bottom line: the stove again pleases with delicious bread, and the quality of the stove's workmanship has crawled out again.

And I have a completely opposite problem, a mule 5024 was bought 3 days ago, all my 3 rolls are just with a thick crust, straight 6-7 mm .. I baked all the time on medium baked, what should I do? can it depend on the recipe? Help, I really wanted to bake ... and now I don't even know if I chose the right one.

And I have a completely opposite problem, a mule 5024 was bought 3 days ago, all my 3 rolls are just with a thick crust, straight 6-7 mm .. I baked all the time on medium baked, what should I do? can it depend on the recipe? Help, I really wanted to bake ... and now I don't even know if I chose the right one.

Don't be so upset. You are not alone. I know from myself - I persuaded my husband to buy for a long time, painting all the charm of home baking, in fact, not at all sure of what I say because I do not particularly believe what I have written, but I have not tested (what everyone gets does not mean that I will succeed - handles are like that). And I remember my trembling at the first attempts at writing. In short. I bake only on a light crust and white and black, and still the crust is dryish and thick. It becomes a little softer with the following manipulations: take out the bucket immediately after the end of baking, but do not get the bread out of it for 15-30 minutes. and you can also cover it with a napkin on top. So I'm thinking of trying to put a cold damp cloth over the bucket. I am not strong in physics and it is difficult for me to explain this action, but it has positive results results.
As for whether you chose the right one, and others are not without problems - there are no ideal ones, go to their branches and calm down.
And so, I subscribed to the comments on this topic and quietly wait for the second year - maybe the craftsmen will figure out what.

Don't be so upset. You are not alone. I know from myself - I tried to persuade my husband to buy for a long time, painting all the charm of home baking, in fact, I was not at all sure of what I was saying, because I did not particularly believe what I wrote, but I did not try (what everyone does does not mean that I will succeed - handles are like that). And I remember my trembling at the first attempts at writing. In short. I bake only on a light crust and white and black, and still the crust is dryish and thick. It becomes a little softer with the following manipulations: take out the bucket immediately after the end of baking, but do not get the bread out of it for 15-30 minutes. and you can also cover it with a napkin on top.So I'm thinking of trying to put a cold damp cloth over the bucket. I am not strong in physics and it is difficult for me to explain this action, but it has positive results results.
As for whether you chose the right one, and others are not without problems - there are no ideal ones, go to their branches and calm down.
And so, I subscribed to the comments on this topic and quietly wait for the second year - maybe the craftsmen will figure out what.

Have you tried to bake bread according to the recipe from the "bread without crust" book for the oven?
I bake it very often, I use fresh, not powdered milk (and sometimes even sour) and reduce the flour by 50 grams. Of course there is a crust, but thin. And if, after the bread has cooled, you put it in a bag, then the crust will become very soft. And if in a paper bag, it will remain crispy.
If necessary, I can throw off the recipe (if suddenly the book is lost).

Have you tried to bake bread according to the recipe from the "bread without crust" book for the oven?
I bake it very often, I use fresh, not powdered milk (and sometimes even sour) and reduce the flour by 50 grams. Of course there is a crust, but thin. And if, after the bread has cooled, you put it in a bag, then the crust will become very soft. And if in a paper bag, it will remain crispy.
If necessary, I can throw off the recipe (if suddenly the book is lost).

Thank you. But I began to be afraid of this book. Here more than once they wrote about the quantitative discrepancy of the ingredients in our book, but I didn't believe it. I think how can this be !? After all, it was not Petya Ivanov who made our car and wrote many clever letters. Moulinex after all.
Well, I tried it once. It's not tasty. So, too, my handles are crooked, I said to myself, and once again fed the bucket with flour and other things. Again, not tasty. And the third is not very good. And then she began to spy on Krosh. She has our stove. I do everything that she does and my heura is happy with me.

Strange, but I really like the book. I tried a lot of baguette recipes, buns (I especially liked the American theme), Borodino, and what a cool cupcake it turns out! And all according to the recipes from the book

Electronic scales, solved my problem, + I take it out immediately after cooking, and changed the recipe
125 ml water
200 ml milk
2 tsp salt
2 tbsp sugar
600 gr flour
1.5 tsp tremors
yummy turns out, I think, in order to learn more of this

hello everyone, i'm newbie. Yesterday I bought Moulinex 6002, they immediately baked white bread, but today they wanted to bake rye-wheat bread according to program 12, so there is a crust and cheese inside, what should I do? maybe you can fry it like that and reap what .............

so there is a crust but inside it is raw, what to do then?

Read here, and learn how to make dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

thanks for the answer. I did everything according to the recipe from the book, all proportions as written. but in the end, not bread but raw cakes. is there a frying function there?

thanks for the answer. I did everything according to the recipe from the book, all proportions as written. but in the end, not bread but raw cakes. is there a frying function there?

Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147082.0

I'll put in my "five kopecks". My Moulinex 2000 bread maker, like many, had a problem with the pallor of the top crust. On the advice from the forum, she closed the viewing window with a towel, left the bread after the signal in the bread maker to fry, but this did not solve the problem. Once, purely by accident, I made a mistake with the program, instead of program No. 1 for white bread, I turned on a French bun No. 3, when I realized, I did not stop it.
When the bread was baked, I was delighted, the crust was baked evenly and the top too! After that, I bake all the white bread on program number 3 and the whole problem with a pale crust was resolved for me. So, dear owners of Mulinex 2000, try it, maybe my experience will help someone.
I am attaching a photo of bread

Today my husband gave the bread maker Mulinex. She made milk bread strictly according to the recipe.There are electronic scales at home, so I even weighed the flour (((alas, my first bread was not baked to the end, almost did not rise and, judging by the taste of the dough, did not come out at all (((((((.
I've been baking myself for many years. pies, cakes are constantly praised by neighbors and friends and relatives. The dough is fluffy and does not dry out during storage. And then such a bummer with full electronics (((ON MO GI TE