Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

Well, of course the taste !!!

and sugar is now so "chemical"

I paid attention, but did not attach any importance, when I dissolved sugar in rather warm clean water, that a film and, as it were, a chiffchaff formed on the water. Everything in very small quantities. Then, all of a sudden, I hear in a program of some kind, the culinary specialist says that the product is not the right one, it is necessary to take into account. So, they began to add surfactants to sugar ... I remembered this film with a warbler ...
So yes, submerged honey is probably no more dangerous than anything else. Even sugar. Moreover, it gives a taste.

And yesterday we bought bread in a store ... I don’t remember how long it was for the first time .... Well, in short, I look at the loaf, when I started to cut it and I don’t understand ... it’s some sort of meeking. "lost" in my hand ....

On Saturday I turned out to be the happy owner of a 2501 bread machine. I have already tried to bake bread according to the main recipe. The first time, 13 minutes before the end of the program, the lights were turned off. I waited 10 minutes and took out the bread. I was a little bit too tired, but how delicious! The second time everything went well and the bread was very good. Now a dietary one is being prepared.
But there is one question. In addition to the main recipe book, the box contained a huge colorful recipe book for model 2502. And there, in almost every recipe, there is "Panifarin" in the list of ingredients. Can I just ignore it, or is it absolutely necessary? We probably have nowhere to buy it.

I think you can ignore it. I have been baking bread since last May. I tried several recipes, Borodinsky bungled. The tasty was indescribable! And ... and what is "panafi(ugh!) "panifarin" ?! ... Just don't laugh, pzhalsta!

I think you can ignore it. I have been baking bread since last May. I tried several recipes, Borodinsky bungled. The tasty was indescribable! And ... and what is "panafi(ugh!) "panifarin" ?! ... Just don't laugh, pzhalsta!

Panifarin is gluten-free. It can be added to enhance flour. Well, like an improver. I think you can easily do without it.

It is also added to rye flour. It doesn't have its own gluten.

Oh, thanks everyone for the answers! The fact of the matter is that in this book it is put everywhere, not only in recipes with rye flour

Oh, thanks everyone for the answers! The fact of the matter is that in this book it is put everywhere, not only in recipes with rye flour

Use our recipes. There is no bad advice here.

And I have no panifarin in my recipes. Are there any new recipes for our 2502 x / stove or have they been "updated"?

[LizaMay]

Here is such a flour improver I took in Metro.

I add it sometimes, but more often I do without it. Such an improver is sold in many supermarkets.

The fact of the matter is that in this book it is put everywhere, not only in recipes with rye flour

LizaMay, maybe this will suit you? You can look, search in stores.

and we just in most cases try not to use any "enhancers".

As for panifarin, it is now a "disease" of Western bakery. Sensible amounts of gluten are added everywhere, but that's not always a good thing. Once, in Soviet times, high-protein bread was in the category of medical nutrition, that is, it was consumed according to certain indications.

Lagri, and what is written on the packaging about the composition?

Baking improver "Unipan Total"
Ingredients: wheat flour, soy flour, emulsifier, calcium carbonate, ascorbic acid, dextrose, enzymes.

Baking improver "Unipan Total"
Ingredients: wheat flour, soy flour, emulsifier, calcium carbonate, ascorbic acid, dextrose, enzymes.

Khimiya, in short! Although, I also once bought one. Still lying around somewhere.
Want a joke? When in 2008 my husband bought me the first stove (Moulinex 5004), I began to look for the best flour to bake bread from. I have a relative who has had a native Japanese Panasonic for a hundred years. According to her, no flour, except Finnish (Nordik, Mulun Paras, etc.), will make bread. And just the time was crisis and the Finn disappeared everywhere. Finally, on the road, either in Auchan or in the Globe, I saw the coveted Finnish flour. I already wanted to put it in the cart, I think I read what they write. Ingredients: wheat flour, IMPROVER, enzymes and something else! And denyushki !!

Aha! I have instructions for 2500 and 2501. And there is not a single recipe for this finipu ... fanapuri ... yes lan, you understand me! NO !!!

Ozone offered to buy a stove, and a recipe book as a gift. Even I have a suspicion that it is exactly that.

And I have no panifarin in my recipes. Are there any new recipes for our 2502 x / stove or have they been "updated"?

Lagri is not a "native" thin book, but a "gift" one, there are recipes from Alexander Seleznev. In addition to "Panifarin", there is also Dr. Oetker's yeast, which advertises and generally uses only Panasonic technology. I can take a picture

Lagri is not a "native" thin book, but a "gift" one, there are recipes from Alexander Seleznev. In addition to "Panifarin", there is also Dr. Oetker's yeast, which advertises and generally uses only Panasonic technology. I can take a picture

: o Please, don't !!!
But since Lagri wants to ... Take a photo.
I'll go to bed ...

Lagri is not a "native" thin book, but a "gift" one, there are recipes from Alexander Seleznev. In addition to "Panifarin", there is also Dr. Oetker's yeast, which advertises and generally uses only Panasonic technology. I can take a picture

I have already downloaded the book. Thank you.

I, too, never grease the form before laying food.

But I read on another forum: "First, I pour 2 tablespoons of vegetable oil into the HP and coat the mold. I didn't understand - Why, but my mother said - do it! And now I understood: no flour around the edges. "What do you think - is it so?

And I have always believed that butter should be added after 10 minutes of kneading, when the gluten-gluten threads are well developed. And she set up such experiments, which confirmed this. And we maintain cleanliness with a silicone spatula.

If the form is clean, then the oil simply rolls off its surface, then this lubrication is needed like a brake light for a rabbit. And there is no flour around the edges, if the bread is wheat and the balance is correctly selected - the bun himself collects all the flour.

[LizaMay]

On Saturday, I was the lucky owner of the 2501 bread machine.

But it seems that you LizaMay, we never congratulated on joining the friendly company of bakers! Therefore, URRRAAAAAAA !!!

[LizaMay]

And we maintain cleanliness with a silicone spatula.

Here is such a flour improver I took in Metro.

I add it sometimes, but more often I do without it. Such an improver is sold in many supermarkets.LizaMay, maybe this will suit you? You can look, search in stores.

I also have one recipe for this "nasty" not spelled out .. just this one I bought another year called .. together with the purchase of HP ... I don’t remember .. whether I used it at least once .... .. in my opinion in this package has five "portions" in paper bags ...

improvers should not be considered disgusting. They just:
1.excessive in recipes using premium and 1 grade wheat flour (say, 50-100%),
2. their constant use may (not necessarily, but may) lead to certain problems.

For example, critical surplus The gluten in baked goods can lead to serious problems in the digestive system. But the same applies to almost any product.
Soy, by its properties, can also lead to certain problems in the hormonal sphere (say, in young children, especially girls) when consumed regularly in large quantities.

That is, improvers can and should be used if it is justified. Situations are different. For example, there is a lot of "bad" (ie, "weak") flour (well, we have problems with quality). Or you need to be guaranteed to get really fluffy baked goods.

[LizaMay]

But it seems that you LizaMay, we never congratulated on joining the friendly company of bakers! Therefore, URRRAAAAAAA !!!

Thank you!

Thank you!

This is good and nobody minds! There was a question about rubles! You write that you bought the stove for rubles. And themselves from Canada. There, sort of like, Canadian dollars. So we were surprised. You did not go to Russia for HP

so I live in Russia))) I like the work of Avril Lavigne - and she is from Canada, so something like this

[so I live in Russia))) I like the work of Avril Lavigne - and she is from Canada, so something like this]

so I live in Russia))) I like the work of Avril Lavigne - and she is from Canada, so something like this

: o I'm trying to understand and relate everything that you wrote It turns out badly: pardon: Breadmaker-Avril Lavigne (I hate!) - Canadian address under the avatar, you live in Russia Respectfully looked at the avatar: wow: Blonde! No questions!

improvers should not be considered disgusting.
2. their constant use may (not necessarily, but may) lead to certain problems.

Rina, thanks for the reminder. Sometimes you just forget about it and buy. But I rarely use, of course, this flour improver. So it lies and is added from case to case.

[Wit]

Wit,

RuslanStorm, I will explain ... We have a lot of communication here based on mutual assistance. Well, the tradition is at the Bread Maker. Therefore, it is customary to either indicate the real (at least by region) place of stay, or not indicate at all, so as not to mislead people.

Lagri, we do not press on improvers and additives, but simply remind And it is better to know what exactly you add. And then they throw in some kind of aluminum-horseradish something ... and we don't know ... For example, many metal compounds cannot be used if at this time you drink antioxidant vitamins.

[Wit]

Wit,

: this: I was misled ... And sazalexter too. We are misled.

And finally, if so, then I will also take and change the avatar

[Lagri]

Lagri, we do not press on improvers and additives, but simply remind And it is better to know what exactly you are adding. And then they throw in some kind of aluminum-horseradish something ... and we don't know ... For example, many metal compounds cannot be used if at this time you drink antioxidant vitamins.

Rina, I completely agree. But when you wander around the shops and your eyes run over the shelves, you sometimes forget that it is harmful, and then at home this lies: no, no, yes you use it somewhere so that it does not roll around. So I want to believe that we are always sold only useful and not harmful.

[LizaMay]

But it seems that you LizaMay, we never congratulated on joining the friendly company of bakers! Therefore, URRRAAAAAAA !!!

hmm ... so, you can congratulate LizaMay on joining a friendly company of bakers (I join in the congratulations, by the way) ... and you just need to point out to me an absolutely implicit error in my location, thanks
Shl. I am also a beginner baker

[respected RuslanStorm, congratulations! We wish you easy mastering of technology and communication!]

Just misunderstandings arose and people looked closely ... and looked at the reaction too

In general,

respected RuslanStorm, congratulations! We wish you easy mastering of technology and communication!

[Rina]

and yesterday I baked wheat-rye bread 50x50 bread with live yeast

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0

it is so delicious that I put it again))))

Rina, added a little more yeast, I'll see how it goes

it looks like it will be any recipe)))

Rina, you wrote somewhere about bread that can be baked from 2 varieties, I can't find

hmm ... so, you can congratulate LizaMay on joining a friendly company of bakers (I join in the congratulations, by the way) ... and you just need to point out to me an absolutely implicit error in my location, thanks
Shl. I am also a beginner baker

I sincerely congratulate you and I on joining the ranks of tasty bakers!
🔗 🔗

[Rina]

Rina, you wrote somewhere about bread that can be baked from 2 varieties, I can't find

I bake from wheat grade 1 and 2 according to the usual recipe -
500 g flour
7-8 g compressed yeast
320 ml of water (we control the bun, if the method is unpaired, then 1-2 tsp of water can be replaced with natural vinegar)
1.5 tsp salt
some butter

I don't add sugar. Kneading and baking on the main program. If desired, from premium flour and 1 s bake on dough: half flour + half water + yeast = "pizza" for 10 minutes, then either immediately set the "main" program, or with a delay of up to 3-4-5 hours.

Flour of 2 grades has its own characteristics depending on the quality. There was a batch when the bread turned out to be very lumpy. Well, it didn't work out. Then I replaced a third or a half with premium flour. Now I bake immediately, without dough and without replacing flour.

hmm ...

I haven’t tried the oven yet, but CONGRATULATIONS !!!!! A x \ b is worth washed, although there is no time to take the ingredients to try. Brought home yesterday.

I haven’t tried the oven yet, but CONGRATULATIONS !!!!! A x \ b is worth washed, although there is no time to take the ingredients to try. Brought home yesterday.

So the beauty has already arrived? URRRAAAA !!!! The panasonic regiment has arrived !!!

And the components are the simplest - see my previous post. Just flour, water, salt and yeast.

And the first page (have you already told your wife the fairy tale about the kolobok?)

So the beauty has already arrived? URRRAAAA !!!! The panasonic regiment has arrived !!!

And the components are the simplest - see my previous post. Just flour, water, salt and yeast.

And the first page (have you already told your wife the fairy tale about the kolobok?)

About the first page - yes! "With attention", as familiar waitresses in a couple of cafes said in Odessa.
And my wife’s fairy tale ... well, it’s necessary to start a little earlier, start early, Schaub did the TALE happened ... I began to prepare for the fairy tale, to get together with each other ...! Let's get to the "gradientoff". Let's get together in a bunch and ... We must very much master it by summer. There, in the village, there is no bread at all! While reading, reading, printing, then discarding ...

While reading, reading, printing, then discarding ...

Oh, how serious everything is!
And my congratulations on the stove! All beginners! To only make you happy!

Oh, how serious everything is!
And my congratulations on the stove! All beginners! To only make you happy!

:-) Thank you)
Shl. we stopped buying bread in the store :-)

we stopped buying bread in the store :-)

Yeah, and we are. It rarely happens, you buy it and get drunk.

Yeah, and we are. It rarely happens, you buy it and get drunk.

Happy Holidays to all Panasonic Men! Make your loved ones happy! Well, don't forget us ...

On the occasion of the Holiday, Kotofei was magically transformed into a Brave Good Man. Congratulations!

[Not bakery]

In light of the increase in prices for flour of the 1st and the highest grade by 1.5 times in comparison with last year, I bought flour in Auchan of the Every Day brand. Not bakery, usual, price up to 20 rubles per 1 kg. Look what a handsome man (no oil, 400g flour, 295 water, salt, sugar, yeast), woke up in the morning from a new aroma

Wonderful bread turned out.

Happy Holidays to all Panasonic Men! Make your loved ones happy! Well, don't forget us ...

I join! 🔗 🔗

Thank you my dear!