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

Panas disappointed, the price does not match the quality.

and there is a hole in the old woman. You're just out of luck. my Panas is 9 years old. the price corresponds to the quality. no complaints. bread - every five days or more.

All the same, this is Panas, and not a twist for three kopecks. You choose quality, and you get the same hell, current side view. Yes uzhzhzhzhzh.

The instructions say that fluid leakage from the ventilation holes of the drive unit (or something like that) is not a malfunction. Here ....

PySy: Yes, and from the side, it seems like hell more than full face!

Spring has come, the girls warmed up and ran outside to force! That's why the forum has become quieter!

On the forum is unlikely, but in our Temko, yes!
You should at least write about cho-nito fish ...

Duc I'm sitting at home! Birthday, February 23rd, March 8th ... the ice is coming to an end .. Poor!

You should at least write about cho-nito fish ...

Yesterday I was in Protivye. He tortured 20 bershes. There were specimens up to 1.5 kg! It's good on the ice now! Warmth and sunshine! Just getting in and out is hard! (and you can't run on the ice already. Somewhere 15 cm ice, but somewhere this is not there. Gullies and black spots all around! and the distance from relatively thick ice to the gullet can be 25-30 cm in total! Back 5 km along ice went towards the setting sun - this is PPC! Blinds and you can't see anything! Extreme seized to the fullest!

Dear bakers, please advise! I bought a cheap Moulinex UNO oven for testing - I tried to bake different breads and rolls, I really liked it. I gave the oven to my mother, and bought myself, as I thought, a little better - Panasonic SD 2511. But if I almost always got bread on UNO, then on Panasonic 50/50. It’s bad that she doesn’t have a window and I don’t see whether the dough has fit or not (although nothing can be fixed in this case). The gingerbread man turns out to be normal, but the dough simply does not fit, that is, the yeast does not work. From the latter, I bake a cake, the flour and yeast are the same, but 2 times out of 4 Easter cake does not work, the dough does not fit and is not baked. Maybe this is due to the fact that the yeast comes into contact with water ahead of time during the temperature equalization (after all, there is simply no such process in Moulinex and the kneading goes right away)? I put the food as recommended by the manufacturer - I sprinkle yeast all over the bottom, flour on top, then sugar, salt and liquids on top: milk, butter, eggs ... Owners of stoves, how do you lay food? Thank you!

[Alexei]

Alexei, try all the same, but in manual mode. Throwing out the temperature equalization stage.
I will not say that this will immediately help, but it may localize the place of failure.

[AlexIII]

AlexIII, Starting from here # We measure everything with scales, bake according to the recipes of the forum.
Panasonic eliminates errors unless they are gross

[sazalexter]

sazalexter, thanks, of course, but all this has already been read several times, even before the purchase of 1 UNO stove, and the Panasonic is already the second. always at the beginning I try to figure it out myself, and only then ask for advice. and what about bookmarking products, how who does it?

I always pour yeast (!) Down, under the flour! If "wet", then it is possible in liquid. I also have my first Mulinex stove and also did not immediately "grow together" with Panasonic. Now everything is almost always OK.

I have a different model, I make a bookmark according to the instructions from the book, those breads that follow the instructions are all without problems and with excellent results. Well, and that there is no window, I at any stage, if I need to lift the lid and look. I adapted to sourdough bread, I use recipes from the forum, but I always have to increase the amount of flour. Therefore, when the kneading is in progress, I open the lid and see what kind of bun, I need to add flour and look again. I open the lid and watch the lifting process. If necessary, I drop in before baking or in the process.

[AlexIII]

AlexIII, I have the same model as yours, I bought it in mid-February. I bake recipes from Panasonic. I put yeast on the bottom, then flour, salt, sugar and CAREFULLY pour out the water in a thin stream.

I have a Panasonic 2502, she will soon be 2 years old, we bake constantly, almost every other day.
I also knead the dough in it, I mainly use the recipe book from Panasonic

First, I pour the flour, then the rest of the ingredients, if eggs are used according to the recipe, I shake them first.
Melting butter

I think that in this case it is important to pour in the liquid CAREFULLY. By knife or spoon. (We lower the spoon to the flour and pour it into the spoon. We hold the spoon with our hand!) Yeast (if not in the dispenser) I put the opposite in one corner and there I make the level of flour higher than everywhere else. Because of this, there is almost no liquid in that place and the yeast does not get wet.

thank you all for the advice, I will try something.

I pour in water without bothering about the accuracy or the subtlety of the stream. Possibly not initially important yeast. Which ones do you use?

In my city, the choice is not great - on the market "SAF-moment" is a fake, because the weight of a pack is 8 g with packaging, but it should be 11 (but in the mulinex everything worked out with them), I caught Turkish "Pakmaya" a couple of times "In the store and now Preston is Russian, like ... And when it turns out ok, the yeast is always from a new pack, and when not - usually from the started (or two). But I store it like everyone else - I fold it up and clamp it with a paper clip ... it just comes out expensive if 1 pack of 1 bread (((((and after all, 2 breads should come out). Yes, with an expiration date everything is fine, I always check.

["bloody Mary"]

I think that in this case it is important to pour in the liquid CAREFULLY. By knife or spoon.

Abaldet. Well, straight cocktail "bloody Mary".
I think that if everything is then mixed, then there can be no very noticeable difference. You will not kill yeast to death with water if it is not higher than 35C. There is also no special chemistry (salt) nearby.
And unlike "Mary", where the purpose of a neat infusion of tomato juice is understandable, for the case of a bread machine I demand a technological explanation this strange proposal.

Not looking there, IMHO.

Well, I don’t know, the only difference between Panasonic and Mulinex is the temperature equalization mode, that is, if the water gets to the yeast, they begin to act 40-60 minutes before the dough is kneaded, and how further this affects and whether it affects at all, I don’t know. but the fact is that with the same recipe - sometimes the loaf does not work, and sometimes it works - it rests on the lid, so it fits! yeast and flour did not change, only the last time the yeast was from 2 open packs (the same).

I, too, do not really bother with neatness - I poured and poured water. I do not correct the bun (yes, true bakers forgive me!), Although I regularly read the relevant topics. I often set a timer. Yeast - "Russian appetite", I like it. Of course, I pour the yeast down, as the instructions say.
I bake bread in 2 days, I make various doughs - beauty! And why didn't I buy it before. ? ..

I also had questions about yeast before. Since I tightly snapped the open package with a clip and stored it in the refrigerator, the problem of dough approaching from the yeast side disappeared. Then on the occasion I bought a Saf-instant (native French) in Metro. We liked it very much!

just expensive if 1 pack for 1 bread

That's a lot, instant yeast takes 1 hour. l-2h. l per loaf. If you don't have good dry yeast, buy raw yeast. For a loaf of 12-14g, crush them on top into water and everything will work out.

if water gets to yeast

If you do not apply special measures, then the water will never reach the yeast that lies under the flour.

just expensive if 1 pack for 1 bread

I use dry yeast only when mastering a new recipe, I try to do everything as written. Then I go live. The forum taught long ago: for 100 g of flour, 2 g of yeast.

They misunderstood me - I'm not talking about the whole pack of yeast immediately into flour)))), but about the fact that I used once as much as necessary according to the recipe (1-2.5 tsp.) And everything else in the trash, because then the bread does not fit ...

[AlexIII]

AlexIII, of course) somehow got into the batch of saf-moment, after opening the package, the bread did not rise well

I tried to remove the opened packages and put them in the refrigerator, and keep the stapled ones in a dry place with a paper clip) the bread rose much worse

And what prevents from immediately sealing the opened bag of yeast? Put the bag with yeast on a piece of glass, press it with a metal ruler closer to the cut and draw the tip of the soldering iron along the edge of the ruler. This is how I always seal open yeast packets.

I have never bothered with either paper clips, or, even more so, with a seal (maybe we are talking about 100 g of a package of yeast?). I just wrapped the bag as it turned out (it's foil), and kept it on the refrigerator door.
Never had a problem. But I only use Saf-moment. And once I bought a large package in a red / gold package in a bakery store.
No, I'm lying. Once I had two baked goods in a row that didn't work out of yeast Home cooking. I don't take them anymore. Maybe the game was bad.

No, I'm lying. Once I had two baked goods in a row that didn't work out of yeast Home cooking. I don't take them anymore. Maybe the game was bad.

I mostly use them, less often packmay, I like both better than the saf moment.
And sometimes Buru Ashan's "every day" is no worse either.

They misunderstood me - I'm not talking about the whole pack of yeast immediately into flour)))), but about the fact that I used once as much as necessary according to the recipe (1-2.5 tsp.) And everything else in the trash, because then the bread does not fit ...

They are perfectly stored in the refrigerator.

with the same recipe - sometimes the bun does not work, and sometimes it works - it rests on the lid, so it fits!

Can I join the discussion too? You know, many factors influence the result. And it happens to me that with absolutely identical products (from the same pack / batch / package), when baking according to the same recipe, sometimes it "blows away", and sometimes it is a mediocre loaf. And I'm starting to break my head - why? Even ridiculously: the last two times she left home and left her husband to take out the bread. The impression is that KP was "offended" that I left her! - did not rise normally.
But it seems to me that the voltage in the network has a great importance on my bread - here it jumps, damn it, it's not good. On the night when I put it, with a delay for the morning, any recipe always (!) Comes out wonderfully. And in the afternoon / in the evening / on the weekend - a pichalka happens ...

Hello, happy owners of PANASONIC bread makers! I want to buy PANASONIC SD-2500W. Tell me who has such a bread maker, which country of origin is indicated? I do not want to be trapped .. the seller is painfully cunning .. wrote that Japan. I would be very grateful - if someone can post a photo of the plate on the back of the bread machine, which indicates all the parameters.

[Lika71]

Lika71, China.

[Lika71]

Lika71, China.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51898.0

That I am a completely relaxed girl and I don't put the opened saf-moment in the refrigerator. Maybe you have a relationship at the level - The soul does not lie.

I think the reason is more prosaic - there is no normal quality yeast)))).

I don't even have the pack I started in the fridge. Just in the kitchen drawer, where the flour and everything else for the bread. True, since I bake often, then the open pack has never been laid for more than a week ...

[AlexIII]

AlexIII,
Do not bake according to the program, and there will be happiness.
After the second heated bake, undo and watch the rise and turn the baking on when necessary.

Don't you want to mess around with leaven? Maybe, if so with store yeast, then well them. Leave some leaven and go.

[A citizen]

A citizen, the meaning of the stove is lost ... I can do everything with my hands anyway - then why do we need a stove. I just want to figure it out so as not to step on a rake later ...

[AlexIII]

AlexIII,
HP kneads the dough, the most laborious.
If on the machine, then take the yeast in batches, for example, a box, where there are usually 60 bags.
The first time according to the dosage in the recipe, and then specify less / more according to the result.
Well, keep the box in the refrigerator, so it is guaranteed that it will be practically stable in performance for a year.

[AlexIII]

AlexIII agree with you
I personally bought a bread maker to receive bread on the machine
It was between times that I threw in the food (I measured the flour on the scales) and then took out the finished product
And so watch the kolobok, the rise, etc. where to get time for me personally
Knead the dough, a kneader is enough
Alexey try luxury compressed yeast (many use them)
Through trial and error, you will eventually succeed) good luck

Yes, I will try something. I'll change yeast for a start ... Today I baked a loaf again - it turned out to be a steep dough (the recipe and ingredients are the same as they were), Easter did not rise, it was well baked at least, it looks more like a cupcake))) Well, at least not in the trash, we ate it in an hour )))

[AlexIII]

AlexIII,
When I was in Minsk and Grodno, there was yeast Pakmaya.
Very good, the main thing is not to be old.

I will ask on the forum who bought bread domatochkabai on the site, and if the reviews are normal, I will order a packet for sample from them in Slutsk Saf-moment 120 g.

[AlexIII]

AlexIII,
We have the saf-moment in packages of 11, 125, 250 and 500 grams.

[AlexIII]

AlexIII, Dry instant yeast "Saf-Instant" with a red label Corrugated box of 20 vacuum packs weighing 500 g.

Dry instant yeast "Saf-Instant" with a gold label

Dry fast-acting yeast "Saf-Moment"


1 bag of yeast (11g) per 1 kg of flour.
Packaging, quantity
sachets per block: 60
- blocks in a box: 18
- boxes on a pallet: 16
Box size: 60 × 40.5 × 21.5cm
Net weight: 11.88 kg
Gross weight: 15.40 kg
Attention! There are NO other packages on the office! 🔗
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Signs of counterfeiting 🔗

What is the difference between gold-labeled yeast and red-labeled yeast?

[telez]

telez, dry instant yeast "Saf-Instant" with a red label is recommended for the manufacture of bakery products with a sugar content of up to 10% by weight of flour. This type of yeast can be used for the preparation of frozen semi-finished products with a short shelf life. In this case, it is recommended to add yeast 5-8 minutes before the end of the batch.

Dry instant yeast "Saf-Instant" with a gold label is recommended for the manufacture of bakery products with sugar content from 5% by weight of flour. It can be used for the preparation of frozen semi-finished products with short shelf life.
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