Non-standard forms at Panasonic

[Basja]

... The link in the form is wonderful, but is it really possible to order only through Ukraine? In Moscow at all? The Internet is sent to Ryazan and the Urals. Horror.

Eh, why are you reading the topic so inattentively ... Basja I also gave in the subject a link to the Diamart store, where these forms ... any ...
🔗

I ordered myself there. Delivery is.

Or here

Secondly, this shape is much thinner and lighter.
Third, the forms are not labeled. No identification marks at all.
And fourth, and most importantly, the manufacturer is unknown. This means that the material of the form does not have certificates, its quality and safety for health are in question.

It's about the bad. Now for the good.
Both forms are wonderfully included in Panasonic.
Large:


Borodinskaya:

In each of them I have already baked bread. Nothing sticks to them, you don't even need to wash them, especially after wheat. I immediately calcined the new molds, as expected, and grease them with a non-stick bolt before baking.
In general, my advice. If possible, look for GOST forms - heavy ones, which are produced in old Soviet factories.
And the forms sold in the above topic are, in principle, not difficult to buy. Everything will reach, even to Russia, even to Ukraine, the organizer of the joint venture is a decent and responsible girl. In general, the choice is yours.
But I would recommend to girls from Russia more to take advantage of the offer of Ksyushka-Blyushka, while there is such an opportunity.

[Creamy]

Good day.

One piece thanks to the inventor Creamyas well as other experimenters.

I have a Kenwood 450th. He will be smaller inside Panas.

We have no cast forms.

I bought this:


Attempt number one was from 300g flour (table bread with apple from Queen). When it came time to put the mold in the oven, it turned out that the mold was very low. I quickly found nothing suitable, put the crumpled foil under the bottom.

Here's what happened:


I got up mediocre, because I was fussing and looking for a stand for a long time. Ten nevertheless turned out to be high in relation to the shape and the bottom was not very fried. But the taste is very pleasing.

For the second try I prepared and found an aluminum bowl:


This is how the form stands on the bowl:


The second bread was Italian from Admin, but when counting the ingredients, I made a mistake with the liquid and had to add flour. As a result, the bread crawled out of the mold and the edges of the "fungus" browned slightly more. It didn't affect the taste in any way.

Here he is with a crust of the first:


The bottom is still light, I think the bowl is too small.

I didn't take a picture of the third piece of bread, I turned out to be quite a giant. I poured the food into a large loaf. Oops.

For the fourth bread I made a grate to test my theory that hot air should flow under the bottom of the mold:


It turned out quite good :), the taste is generally delicious:


Milk is baked on the barrels.

There will be the fifth, sixth and one thousand first attempts.

[glykoza]

glykoza, thanks for sharing your experiments! It is all the more pleasant to hear and see reports from the owners of other bread machines. I loved the bowl idea. When the bread is taller, the top bakes better.
You have made an interesting grid
In general, it is strange that you have such problems with even baking. I also baked very low loaves - the top of the head was appetizing orange, and the bottom is always baked evenly, like the sides. I am inclined to think that this is because your form is thin. In thicker tins, the bread is baked more evenly.

[glykoza]

glykoza, I am also convinced that air should come from below. There are technological holes in my bread maker at the bottom. Glad to meet you, she is the same "stubborn". I believe that you need to put a cast bakery mold into the HP, and the result would not be long in coming.Due to the fact that the aluminum mold is thicker, therefore, at first, it seems to accumulate heat from the heating elements, and at this time, yeast continues to work in the mold itself in the dough and the dough still rises. Then the form gains its heat capacity (as the battery is charged) and already as a transmitter of heat from warm air through its metal body gradually begins to evenly transfer its heat (energy) to the dough inside it, due to which the bread is baked. and a mold made of thin sheet steel cannot accumulate enough heat to be enough for a full cycle of bread baking. It's pure physics. Heat capacity. Heat absorption. Transfer of heat energy from one physical body to another. It's just that your battery is not the best and you have chosen a heat conductor due to its low heat capacity. A good cast aluminum mold is needed here for a good result. The bicycle has already been invented, the question is where is this bicycle, or rather the form for you to buy. And believe me, you will make wonderful breads! In which region do you live that you have such difficulties with the cast mold? i think it can be solved. In general, I wish you success in baking! Creamy.

[Deep]

my old GOST form L7 next to the new one.
Secondly, this shape is much thinner and lighter.

Deep, and how much does your old GOST L7 weigh? My L7, which I bought, weighs 552 grams.

Largi, can I tell you about mine - mine weighs exactly 565 grams.

Is it easy for me or not?

Yours and mine differ by only 13 grams, that is, they do not differ at all. On mine, maybe somewhere the burr is more molded by 13 grams and only.

I mean, Deep wrote about purchased forms, light and thin. I'm going to buy another L10 in the same store (I hope they will sell it, because it is a wholesaler), so I think according to GOST or not. I want solid forms. I have a marking on the outside of the bottom.

you can't, you can't go to the bread maker, you will definitely "get infected" with something, now you also want a brick and two small ones ... Ksenia et stencils will send the little ones, but Lena has a big one in my opinion ...

you can't, you can't go to the bread maker, you will definitely "get infected" with something, now you also want a brick and two small ones ... Ksenia et stencils will send the little ones, but Lena has a big one in my opinion ...

Anh, the seven fits well into the Brand, I can't say about the little ones. As they are small, I will say so.

Yesterday I cleaned new forms with a file from nodules and burrs, thoroughly washed them. And today I conducted "field tests" - baked white bread on program 01 in Panasonic 2500 in L11 forms. Here you can see how the dough was put into molds after one proofing and kneading.

Well, here already "two brothers, twins, are the same from the face, from a wonderful casket," by the name of Panasonic, strong kids, tall, ruddy.

Here is one of the twins, not yet taken out of their L11 form.

Well, here are actually the little brothers-bricks themselves.

Here is a photo report. I am very pleased with my new shapes and twin bricks.

[Creamy]

Well, here are actually the little brothers-bricks themselves.

Creamy, fantasies have no boundaries !!! Handsome twins! Congratulations! How many grams of flour is one twin? And how much does one loaf weigh?

[Lagri]

Lagri, for "field trials" I didn’t think anything too smart and my usual bookmark for 300 grams of flour, which I take for one L7 loaf, after kneading, proofing and kneading, I just divided it into two parts. She put 260 grams of dough into each mold. The first photo shows that the form made it possible to lay a much higher rate of dough laying, and the bricks would be even higher. another time I will try to make a batch of 360-400 grams of flour. I just love very fluffy bread. And one already baked brick came out weighing 230 grams.

[Creamy]

Creamy, share the recipe for bread ?!

[Catwoman]

Catwoman, of course . If you like very fluffy bread. I give a bookmark for brick L7: 300 grams of freshly sifted flour, 8-9 grams of fresh pressed yeast (I like Swedish "royal"), 190 ml of potato broth, 0.8 teaspoon of fine salt, 0.8 teaspoon of granulated sugar and 0.8 measuring tablespoon of flaxseed or mustard oil. And also in my city of Veliky Novgorod, we do not know what scale is. We have very soft water, there are few calcium and magnesium salts in it. Moscow bread is always different from St. Petersburg bread, although it is baked from the same ingredients, since water is of different degrees of hardness. Potato broth is always softer than the water in which these potatoes were boiled.

[Creamy]

Creamy, Thank you! How I bake, I will report!

[Creamy]

I give a bookmark for brick L7: 300 grams of freshly sifted flour, 8-9 grams of fresh pressed yeast (I like Swedish "royal"), 190 ml of potato broth, 0.8 teaspoon of fine salt, 0.8 teaspoon of granulated sugar and 0.8 measuring tablespoon of flaxseed or mustard oil.

Creamy, and I will try some fluffy bread too. Thanks for the recipe!

And what is the best way to lubricate the L7 form so that the bread comes out well from it? : pardon: I greased with margarine and sprinkled with flour. And if you don't sprinkle it with flour, can the bread stick? I don’t like the fact that sometimes the flour on the finished bread remains from the grease. What's the best?

Can be greased with one margarine, bread flies out well.

Thanks for the quick response! ... And then after 10 minutes, transfer to the form.

Largi, can I tell you about mine - mine weighs exactly 565 grams.

Today I weighed my mold - 610 gr.

Does L7 have that much weight?

Girls, why are you fixated on the weight of the forms, there is an error in weight within the normal range. It's not gold with an assay office. Our molds bake well, but what more could you want from them? I am very pleased with my new forms, in my opinion they are better than tin, glass or silicone ones.

Does L7 have that much weight?

L 7, bought it a long time ago.

Girls, why are you fixated on the weight of the forms, there is an error in weight within the normal range. It's not gold with an assay office. Our molds bake well, but what more could you want from them? I am very pleased with my new forms, in my opinion they are better than tin, glass or silicone ones.

Creamy, weighed only as an experiment, it was interesting to know how much mine weighs, but I completely agree that these forms are much better than tin, glass and silicone.

Girls, why are you fixated on the weight of the forms, there is an error in weight within the normal range. It's not gold with an assay office. Our molds bake well, but what more could you want from them? I am very pleased with my new forms, in my opinion they are better than tin, glass or silicone ones.

I agree completely. They just wrote above that there are cast forms, aluminum lightweight and thin, so we talked a little about the weight of the forms.

[Deep]

Deep, and how much does your old GOST L7 weigh? My L7, which I bought, weighs 552 grams.

I am with a little belated answer. Lagri , my old L7 form weighs 560 grams. And the new one is 405. That's why I called it "light and thin", because the difference of 160 grams is very noticeable. And with your form everything is fine. She's thick and heavy

[Lagri]

I am with a little belated answer. Lagri , my old L7 form weighs 560 grams. And the new one is 405. That's why I called it "light and thin", because the difference of 160 grams is very noticeable. And with your form everything is fine. She's thick and heavy

Deep, thanks for the answer. I bought another form yesterday for the household. store (the remainder has been for a long time) at the bottom was cast L9, so it is also lighter and thinner. I already gave it. Then I'll find another one, I need less, somewhere L10-11.

Can be greased with one margarine, bread flies out well.

Creamybut my bread stuck without flour, and I damaged his sides below. I will sprinkle with flour again until I find another way.

another way is to take 100 grams of vegetable oil, lard and flour, mix / beat with a mixer. Put in a jar. Lubricate the mold with this mixture.

I grease the molds with Pyshka margarine, maybe it depends on the brand of margarine? But it seems more that how well the bread leaves the mold depends on the degree of "roughness" or smoothness of the walls of the form.

I’m bringing you a rye sourdough bread with rye flour, whole grain and a little 1 grade. Truth put on proofing and forgot, a little cracked at the top.





Creamy, thanks again for the mold and bread maker idea.

[Catwoman]

Catwomanwhat a fine fellow you are! Wonderful bread! wonderful photo report!

[Lena]

I’m bringing you a rye sourdough bread with rye flour, whole grain and a little 1 grade.

Lena, write, pliz in more detail the proportions of this bread

[Lena]

Lena, write, pliz in more detail the proportions of this bread

Ksyusha, I wanted to expose a recipe, but I can't, I decided to write here, suddenly someone will come in handy.

1. Rye sourdough 380 gr.
2. Flour 1 grade 170gr
3. Rye flour 100 gr.
4. Whole grain flour 130 gr.
5. Salt 2 tsp.
6. Olive oil 1 tbsp. l.
7. Water 180-190 gr.
8. Gluten 1h. l
9. Dry kvass - 1 tsp. (optional)

Put everything in a bucket, except for butter, put on a dough kneading, min. by 7, then add oil and knead for another 5-7 minutes, until a bun is formed. I take it out of the bread maker, put it in a mold and for baking. In a bread maker for 1 hour. I bake this recipe in the oven, always a wonderful result.

I often change the amount of this or that flour, it still turns out great.

[Ksyusha]

Ksyusha, I wanted to expose a recipe, but I can't, I decided to write here, suddenly someone will come in handy.

You don't know how. Are you kidding me?

Lena, thanks, I'll rewrite myself. Did you bake in L7? The volume is normal, does the dough creep out? And then I don't really like the "mushrooms". Although everything is OK with you. Boom to try.

[Lena]

You don't know how. Are you kidding me?

Lena, thanks, I'll rewrite myself. Did you bake in L7? The volume is normal, does the dough creep out? And then I don't really like the "mushrooms". Although everything is OK with you. Boom to try.

Ksyunya, you will not believe, I CANNOT! I read, read, but did not understand.

Baking at 7 does not climb with a mushroom, it just rises to the top. I don't like mushrooms either.

[Rina]

Ahtung! Ahtung! Who bakes in non-standard forms (new or slightly used), pay attention to the smearing of the form. I had two problems with rye-wheat problems with taking out-pulling-out-cutting out bread. Vegetable oil in one case and margarine in another did not help.
I treated only the lubricant that I indicated Rina

[Ksyunya]

Ksyunya, you will not believe, I CANNOT! I read, read, but did not understand.

There will be time and desire, write, but rather call on Skype - together we will make you recipes

Baking at 7 does not climb with a mushroom, it just rises to the top. I don't like mushrooms either.

Class!

There will be time and desire, write, but rather call on Skype - together we will make you recipes

Class!

Ksyusha, as a wedding you will "dance" so jingle.

Ksyusha, as a wedding you will "dance" so jingle.

OK, Lena, agreed ... oh, this wedding ...

another way is to take 100 grams of vegetable oil, lard and flour, mix / beat with a mixer. Put in a jar. Lubricate the mold with this mixture.

Thanks, now I will try this.

[Well, finally I finished reading the WHOLE topic entirely ... now I ask you to give me the floor ...]

Well, finally I finished reading the WHOLE topic entirely ... now I ask you to give me the floor ...

Already on the 7th page the thought came .... THE RUSSIAN PERSON WILL NOT LOST ANYWHERE .. as they say, WHERE OUR HAS NOT BEEN? I read below, someone wrote something like that ...

A couple of pages back the phrase slips .. "you can't, you can't go to the bread maker, you will definitely" get infected "with something" ... that's for sure .. every topic is "contagious" ... so now I have become infected with these forms ...It feels like I will soon work only on "NON-STANDARD" bells and whistles for MV and HP .....
Well, and most importantly .... while I was reading the topic, I was already looking for forms in parallel .. That's what I found in my city.

Form L7 - 147.6 RE
Form L10 - 127.20 re
Form L11 - the price is not determined, but lies in the range from 81.60 to 127.2 reE
Form L12 - 81.6 RE

To get infected, then I got infected, but the problem is that the min batch is 20 pcs, but I don't need so much ... if someone is interested, then let's think about the acquisition ... On the site diamart. su form L7 costs 200 re, and the rest, in my opinion, are not available .. Well, something like that ...))

And I still found the L10 form today, which is very happy, because you don't have to substitute anything for it in Panasonic. Also with a stamp on the back of the bottom and not lightweight. Now I am calcining with oil, but already at a temperature of 150 degrees (otherwise I fried it the last time, it has already become dark amber).

["Anyuta",]

"Anyuta", I am glad to welcome you to the topic "Non-standard forms in Panasonic", and the fact that you also got infected, so here we all get infected everywhere. And no one has yet expressed a desire to be cured, we are all a little bit of that ... we have a fan club of lovers of non-standard forms.

[Lagri]

Lagri, congratulations on your new uniform! "Ten" is better included in Panasonic, and the volume is less than a drop.

["Anyuta",]

"Anyuta", I am glad to welcome you to the topic "Non-standard forms in Panasonic", and the fact that you also got infected, so here we all get infected everywhere. And no one has yet expressed a desire to be cured, we are all a little bit of that ... we have a fan club of lovers of non-standard forms.

aha .. and I'm afraid this is not subject to treatment !!!! I myself am sitting at work, and my thoughts have already run through all the household stores in a frantic search for forms

Today I baked bread in a new L10 form in Panasonic on ripe wheat-buckwheat bran dough, 280 grams of flour (for program 01). The form fits perfectly, without a stand.

The mold was again greased with margarine and sprinkled with flour, the bread came out well. There is no lard yet, but I will definitely make a "talker". The crust of the bread is thin, the crumb is fluffy. Uraaa!

Good bread! Well done! That's why I love Panasonic, which always bakes high lush bread, and it is with a thin crust.