Non-standard forms at Panasonic

Europactrade
Voronezh, Boulevard Pobedy str., 50 V, office 15. 62-15-63. For example, go here. You just have to go, not call or chat on the Internet. One will be sold for sure. You can try.))

it was with them that I communicated .. ONLY UNDER THE ORDER FROM MOSCOW BELIEVE ... in this thread (earlier) I even wrote prices that are very acceptable in relation to others (but the number is appropriate ... even though it's direct to organize a joint venture) .... and they don't have a store, only an office ... (this is how the whole city works for us)

[Forms bakery announcements EQUIPMENT Voronezh buy, sell. Bakery forms - Contacts]

I was typing "bakery forms in Voronezh" (without quotes)
🔗

As for this link ... Here's what pops up when you click on it ...

Forms bakery announcements EQUIPMENT Voronezh buy, sell.

Bakery forms - Contacts

and they don't have a store, just an office ... (this is how the whole city works for us)

So I went to the office. There is a secretary, director and another woman, such as an accountant. And in some places in the corners there are not so many forms. And they have leftovers. I say you have to go and just have a nice chat.

So I went to the office. There is a secretary, director and another woman, such as an accountant. And in some places in the corners there are not so many forms. And they have leftovers. I say you have to go and just have a nice chat.

Yes, they generally have them in stock N-E-T-U !!! called-asked-you found out everything (about the quantity) - hang up - they call Moscow themselves - then they call you back and inform you about the availability and delivery time!

Well, then, span)). You will have to order, like many others. Everything turned out easier for me. Sorry, I wanted to help.

Today I have another bread at L7, bread from Rina according to the recipe:

The dough is excellent and very easily transferred into the mold, with the dough, according to other recipes, when transferring, my nerves deteriorated a little ... (((
And with this - no problem))). The taste is excellent. I recommend (for those who have not tried it).

What good bread! Pretty boy! And the hostess is well done!

Today I have another bread at L7, bread from Rina according to the recipe:

100% similar to the store ... at first glance and you will not determine that it is cooked with your own hands!

[Creamy]

Creamy,
* Anyuta *
Thank you for rating . And this is it in the context:

And the cut is even better! Look at what beautiful holes.

I wanted some bread ...

And the cut is even better! Look at what beautiful holes.

And what a delicious! The cat asks, even she liked the taste. And we who are with what with pleasure)))

And what a delicious! The cat asks, even she liked the taste. And we who are with what with pleasure)))

Yes, this recipe from Rina we bake a couple of pieces every week, while it's true, in a bread bucket. Hopefully I will try it out soon in L7.

so .. let's go and I study the recipe ...

Yes, this recipe from Rina we bake a couple of pieces every week, while it's true, in a bread bucket. Hopefully I will try it out soon in L7.

Yes, I think I have read about this bread in this thread and decided to bake it. Result

ohh what a handsome man !! and no holes in the pop .... at the bottom

Yes, I think I have read about this bread in this thread and decided to bake it. Result

Not with you, but with you, okay?

Not with you, but with you, okay?

Agree

[Lagri]

Lagri, well done, handsome bread!

[Deep]

Deep, olvina Thank you . Now my bread is baked only in the form. From the bucket, the bread, it seems to me, is not so beautiful, and the crust is different, and it is baked in the form in a different way, much better, I think because of the thick walls of the form. Even in Moulinex I get thin crusts, and in a bucket there are always very thick crusts. Many people ask for advice (on the forums): how to get a thinner crust. And the form helped me out here (who would have known?). I saw yours Deep, handsome and Creamy, and decided that I would also learn to bake such. It seems to be working out.

Girls, I want to ask one moment. I just remembered something.A couple of years ago, when I was buying pans, I read a bunch of information about different materials for dishes in the Internet. And now I suddenly remembered that aluminum dishes are harmful, like you can't leave cooked food there and cook something containing acids. Only possible if it is anodized aluminum. And in our dough we have both sourdoughs, and some whey or sour milk and all this for several hours in a bucket. That's something I got upset, I doubted. It is clear that they are made for bakeries and bakeries. But there, right now, everything is baked quickly, on fast yeast and mainly on water. And we by all the rules want. And for a long time, and with leaven. As I remembered about this, the whole dead woman walked straight. Calm me down, please.

[Tanya]

Tanya, the forms that I bought from UralTechMash, have a Certificate of Conformity from 17.02.2011 to 17.02.2013, and a Sanitary - Epidemiological conclusion, and a Hygienic certificate. Made in accordance with GOST. I think everything should be fine.

[Tanya]

Tanya, the forms that I bought from UralTechMash, have a Certificate of Conformity from 17.02.2011 to 17.02.2013, and a Sanitary - Epidemiological conclusion, and a Hygienic certificate. Made in accordance with GOST. I think everything should be fine.

Thank you, Ksyusha, I will hope that mine are also good. I really forgot to ask about the certificates. But besides the sale of molds, they are engaged in the supply of various bakery equipment there, that is, they do not sell molds with various consumer goods, but they have bakery specialization. Hope it's okay.

[we]

The surface of aluminum oxidizes in air and becomes an inaccessible barrier. A we more additionally between our test, and then with bread and aluminum apply a protective form non-stick oil film from margarine or from a mash with lard, thanks to which the bread and flies out of shape. There is nothing to worry about.

[we]

The surface of aluminum oxidizes in air and becomes an inaccessible barrier. A we more additionally between our test, and then with bread and aluminum apply a protective form non-stick oil film from margarine or from a mash with lard, thanks to which the bread and flies out of shape. There is nothing to worry about.

Thank you very much, well, I really calmed down. Somewhere I assumed so. By the way, about this non-stick lubricant. All the time I live, I just grease the baking dishes with lard. Everything flies off with a bang. So my mother taught me, and her - my grandmother. And it’s easier than making a special mixture. But maybe there is some secret in this mixture and it is better for bread?

As far as I could understand, the chatterbox copes better if it is necessary to remove from the mold heavy bread - rye-wheat or pure rye bread. And if your lard does an excellent job with the tasks assigned to it, what more could you want?

Lagri, THIS IS YES, THIS IS BEAUTIFUL! I also need the same, I forgot when I baked black bread.

[fronya40]

Lagri, THIS IS YES, THIS IS BEAUTIFUL! I also need the same, I forgot when I baked black bread.

fronya40, Thank you . That's what form means! No buckets from a bread machine will bake such beauty ... And the quality of baked goods in the form is very different.

[fronya40]

fronya40, Thank you . That's what form means! No buckets from a bread machine will bake such beauty ... And the quality of baked goods in the form is very different.

When will my fomochki finally arrive! Hands already itch at the sight of this bread. I'll try to bake it both in the oven and in HP in the form.
By the way, the recipe is designed for compressed yeast there. And if you make it without yeast, but with sourdough, then the vinegar probably needs to be removed from the recipe or reduced, the sourdough is sour in itself.

And if you make it without yeast, but with sourdough, then the vinegar probably needs to be removed from the recipe or reduced, the sourdough is sour in itself.

I think it will absolutely need to be removed. Actually, with sourdough, I get a little sour bread, we don't really like those.And with throwing away part of the leaven (due to rejuvenation), I do not like its such content. So she always made my bread sour and I switched to ripe dough.

[Rina]

That's what form means! No buckets from a bread machine will bake such beauty ... And the quality of baked goods in the form is very different.

Here, at the end, and I report.
The form turned out to be so-so, some kind of "left". I had to clean out the burrs with the skin of the board, and inside there were some "bald spots" made of metal.

The dough was kneaded according to the recipe Rina on Pizza + Rye. I was worried about the yeast. because I took Saf-Levure, but everything seems to have risen normally. I just smeared the form with margarine (on the advice Creamy). I didn't mold the blank, just shook out the dough into the mold immediately after the end of the kneading and slightly smoothed it.

The smell was stupefied during baking. I was almost late for work while I was watching the process. I was worried as before an exam.

The roof is a little cracked, but it even gives a loaf of charm, Like a "girl with a twist."

When I came home from work in the evening, half a loaf was gone. The husband said: eat your mind. And he is my cook by education.

Marina, how lovely. And how the bread in the form sits beautifully! And the smell is already heard from the monitor! Have you made this recipe earlier in the HP bucket? Is there a difference in taste?
And yet, do you have a uniform on a stand or not? And then I also have a Panas 2501.

I sometimes catch myself thinking that I, like a Mom from Prstokvashino, have started to live anew - I dream of trying something else, if I have “done” something, I run from work to find out what happened, whether I liked it. Thank you all for the fact that WE are!

[marinastom]

marinastom, very good loaf! Well done! Every now and then the bread gets better and better. Congratulations ! Another height has been taken!

I sometimes catch myself thinking that I, like a Mom from Prstokvashino, have started to live anew - I dream of trying something else, if I have “done” something, I run from work to find out what happened, whether I liked it. Thank you all for the fact that WE are!

Oh, I have the same thing. And today one of my two sons applied to the registry office with a girl, soon there will be one with me, also an adult. In general, it's time to start living a little more with your own interests, and not their main interests.

[Creamy]

Marina, did you make this recipe earlier in the HP bucket? Is there a difference in taste?
And yet, do you have a uniform on a stand or not? And then I also have a Panas 2501.

Actually, I did it for the first time. They just sent me a form just yesterday. Today the little thought was walking, to try first in the stove. But I really wanted to test the form.
Stands without a stand, does not touch the heating element.
Creamy, I just wanted to ask you: do you smear the form with margarine and everything is OK? Today I have a little bit "stuck" bread. I had to walk with a knife along the perimeter of the form. Maybe because it's new?

Today I have a little bit "stuck" bread. I had to walk with a knife along the perimeter of the form. Maybe because it's new?

First, exactly what's new. At first I also stuck, and then the bread began to come out better. But after smearing with margarine, I still sprinkle with flour - any bread comes out of the mold well.

And yet, I forgot to congratulate on the first bread out of the mold. The bread is great!

Stands without a stand, does not touch the heating element.

Did the bottom of the bread fried normally? In the same place, without a stand, hot air seemed to not fall on the bottom.
And they sent me the forms today. Should arrive tomorrow afternoon. The husband is just at home, on vacation, on the balcony he is buzzing with a drill all the time, puzzling him with his pens.

Perhaps because a new form, possibly a different margarine (I have "Pyshka"). I think it even depends on flour (rather rye), I admit the thought that it depends on how long the dough has been kneaded and how the wheat flour gluten holds the entire volume of the dough with its "frame". There are many factors here. One of them could be decisive, or vice versa two or three other factors, each a little, but all together could lead to such a result.

[Creamy]

Did the bottom of the bread fried normally? In the same place, without a stand, hot air seemed to not fall on the bottom.
And they sent me the forms today. Should arrive tomorrow afternoon. The husband is just at home, on vacation, on the balcony he is buzzing with a drill all the time, puzzling him with his pens.

Everything was fried evenly. There are some darker areas at the top along the edge of the form. But everything is fine: both crust and crumb.
Creamy, You have a separate Respect for the idea!

[marinastom,]

Thank you, marinastom, so nice to see your bread. Let there be more of them and all sorts of different ones. And I also brought my forms to life with a file and sandpaper. It's just that inside the form, you should not grind it again with sandpaper. At first I baked it in a mold without grinding and noted that the mold only a little on one side does not want to let go of the bread — only there I carefully cleaned out small "wrinkles" from the casting. Once again, congratulations on the successful debut of L7 baking!

Girls, and the size of your bread maker is different from the Panasonic 257? You have very interesting bread, I also want to try it, only there are no forms. Do you put the forms on the bottom or on the ten? I can't even imagine yet, and there are no such forms in stores to look at.

Girls, and the size of your bread maker is different from the Panasonic 257? You have very interesting bread, I also want to try it, only there are no forms. Do you put the forms on the bottom or on the ten? I can't even imagine yet, and there are no such forms in stores to look at.

And there on the first page the dimensions of the forms. Measure your HP and see if L7 will fit into it.

I have three forms L7, all of different manufacturers, slightly different in the casting of the upper rim. But all fit equally well in my Panasonic 2500, I just put it on the bottom. They do not hurt any tens. I don’t put any additional supports under the forms. I have been baking in the L7 form, which has been placed in the Panasonic 2500 for a year now.

I have 2501, too, no stands are required for L7. I put it right on the bottom.

Today I experimented with Italian bread. The dough was divided into two parts - one for the hearth, one for the L7 form. Bread and that and that turned out awesome!
The difference in taste is insignificant. The holes in the hearth turned out to be larger, but in the bread maker - a minimum of time, for everyday bread - that's it!

[Deep]

Our Deep, never ceases to amaze, just a multi-tool!

[Creamy]

Creamy, Thank you! With a panasonic, all baking is a joy. Although it is recommended to knead such a dough with a dough mixer, my oven coped with the kneading perfectly!

[Creamy]

Did the bottom of the bread fried normally? In the same place, without a stand, hot air seemed to not fall on the bottom.
And they sent me the forms today. Should arrive tomorrow afternoon. The husband is just at home, on vacation, on the balcony he is buzzing with a drill all the time, puzzling him with his pens.

The bottom is baked perfectly without a stand. Here, as I said Creamy, the whole trick is in the thermal conductivity of the form. The mold accumulates heat and distributes it evenly over its entire surface.
Therefore, it is not scary that in one place the heating elements are closer to the form, and in another much further. And at the bottom of the bread machine is not a metal, but a plastic heat-resistant ring (if not right, correct it), whose thermal conductivity is much lower than that of aluminum, so it does not take heat away.

And one day I decided to put an inverted metal plate on the bottom, upside down, and a mold on it. And then my bottom baked worse. I even do not know why. Apparently, the plate kept cold air, which blew over it from below (there is a hole in the HP, in the bottom, if someone doesn't know). And it turned out that the bottom of the mold was cooled and the heat in the mold spread mainly along the side faces.

marinastom, wonderful bread!