New Delonghi Bread Makers: What Should They Be?

There is such an idea: we formulate wishes for an ultramodern ideal bread maker, or a bread maker of the future. We are discussing. We do a technical analysis of proposals. Varganim letter. We translate. We send the designers to the firm. And even better - there are not so many of them for the designers of ALL leading brands of bread machines.

So, my take on the bread maker of the future.

1. The maximum weight of bread is 1.25 kg.
2. The presence of a dispenser that performs 2 functions - adding components or SPREADING bread before baking. Better both independently.
3. The viewing window is larger.
4. Internal illumination of the "oven compartment".
5. Programming all modes from the stove keyboard, including the dispenser response time.
6. Programming all modes in the computer and transferring the program through the USB interface to the stove.
7. Exchange of programs for the oven in the form of computer files containing the recipe for the product and the baking program.
8. Special fixation of the agitator, which allows it to be guaranteed not to remain in any baked goods, but guaranteed to be easily removed to clean the bucket.
9. Bucket of decorative form for muffins (pastry baking).
10...
11...
12...
Add what you would like and participate in the survey (see above).

There is such an idea: we formulate wishes for an ultramodern ideal bread maker, or a bread maker of the future. We are discussing. We do a technical analysis of proposals. Varganim letter. We translate. We send the designers to the firm. And even better - there are not so many of them for the designers of ALL leading brands of bread machines.

So, my take on the bread maker of the future.

1. The maximum weight of bread is 1.25 kg.
2. The presence of a dispenser that performs 2 functions - adding components or SPREADING bread before baking. Better both independently.
3. The viewing window is larger.
4. Internal illumination of the "oven compartment".
5. Programming all modes from the stove keyboard, including the dispenser response time.
6. Programming all modes in the computer and transferring the program through the USB interface to the stove.
7. Exchange of programs for the oven in the form of computer files containing the recipe for the product and the baking program.
8. Special fixation of the agitator, which allows it to be guaranteed not to remain in any baked goods, but guaranteed to be easily removed to clean the bucket.
9. Bucket of decorative form for muffins (pastry baking).
10...
11...
12...
Add what you would like and participate in the survey (see above).

> 1. The maximum bread weight is 1.25 kg.

... you can also 1.5 kg - who suits what

> 2. The presence of a dispenser that performs 2 functions - adding> components or SPREADING bread before baking. And better, both> regardless.

It can greatly complicate the design and, most importantly, increase the price of the product (the manufacturer will not miss the chance to break the price). Personally, I don't need a dispenser at all, because I put only the simplest recipes like French on "night" baked goods, and besides, I don't like ordinary bread (not muffins) with any additives, but this is my purely personal opinion. Controlling the batch and the kolobok (which I personally like with the final quality of the product and what I constantly do) turns the dispenser into a useless option. After all, I manually add additives (raisins, nuts) gradually and carefully, and the dispenser "pours in" it all at once. (IMHO)

> 3. The viewing window is larger.

... but "without fanaticism" - IMHO, the window is absolutely necessary, but the large size will affect the quality of baking, heat leakage, etc.

> 4. Internal illumination of the "oven compartment".

Great idea, but only so that the light is on only when the button is pressed.So that you can't forget it turned on - this can also affect the baking process.

The rest of the points listed by you (5, 6, 7, 8 and 9) sound tempting, but I'm afraid that this is a rather distant prospect - again, the complication of the "design" and its rise in price. I personally don't need them at all (at least at the moment).

The rest of the points listed by you (5, 6, 7, 8 and 9) sound tempting, but I'm afraid that this is a rather distant prospect - again, the complication of the "design" and its rise in price. I personally don't need them at all (at least at the moment).

IMHO just the cost of these items is extremely low in our time. Uh, maybe it will even be cheaper for manufacturers to sell bluetooth or Wi-Fi than to bother with a USB connector. And if once the developers of computers reasoned that "nobody will need this, because it is difficult and expensive," we would now count on our fingers and this I would write a letter to the editor of a newspaper thread
I have already purchased pySy bulbs for illumination in HP, an experimental surveillance camera is available, now I am thinking over design options. I will immediately report the results

Add what you would like and participate in the survey (see above).

It seems to me that it was possible to add such a function as the notification about the maximum allowable amount of flour.
That is, if I am absent-mindedly or when the scales broke down, I pour more flour than the stove can "digest", then some kind of squeaky signal.

All that, in my opinion, is lacking in a stove of any manufacturer, is the ability to stop the execution of the program at any place (stop / pause), repeat one or another stage. The ability to run a program from any stage. The principle of operation of most washing machines. And of course, a curly bucket. The idea of ​​ports and bluetooth is tempting, but how many will cope with it or want to cope? You will need special software that is compatible with the brains of the stove. The program for the recipe must be downloaded to a memory card or flash drive from a computer, which in turn will be inserted into the stove and automatically registered. I can hardly imagine a stove with a display and a keyboard Yes !!! The cost will be somewhere around 300-400 USD. e Can offer manufacturers to assemble custom-made stoves of individual configuration, like computers.

So there are the first suggestions.

We systematize and comment.

WEIGHT OF BREAD.

1.25 kg seems to me to be optimal based on the experience of using the Delonghi 125S. On it once it turned out, for the sake of experiment, to bake a loaf weighing 1.7 kg or even more - I don't remember - you have to look in the forum - I wrote about it. There were no flaws, the bread was not too dense. And in it, bread weighing 250 grams or more is perfectly baked, he also wrote about this.

DISPENSER

First, it is absolutely necessary. A modern stove without it is unthinkable. If it is on top and exactly in the center of the loaf - and can open according to the program when the bread has already risen - then the sprinkling will spread evenly over the top of the bread. If it opens during kneading, then the ingredient will be added to the dough. This option will not raise the price of the stove by a cent - it's only a matter of the program. But if you arrange two dispensers side by side, which can work independently, this will slightly increase the cost of the stove (according to estimates, by 10-20 dollars for an "extra" dispenser), but it will make it possible to have both "sprinkling" and "filling" independently, or double "sprinkling" (double "filling"). By the way, the "sprinkling" could have been before baking (some sesame seeds, etc.), and after baking - with powdered sugar, etc., if the temperature of the oven does not bake the ingredient ... In short, it is worth thinking - a dispenser - an interesting and useful thing that can add some pretty interesting features ...

WINDOW

A window made of normal materials (glass with a heat-reflecting layer) will not affect the temperature and baking quality in any way. There are many stoves where the window is just huge. For example, this oven:

Another thing is that such a window will interfere with the integration of a dispenser into the lid.Therefore, either a dispenser of a different design, not on an electromagnet, but on a stepper motor (obviously, it will be much more expensive than the first option), or a smaller window ... Although I would like more ... the process is very interesting, but watch it, when developing a recipe, you need it. In short, you can think about the design of the dispenser.

INTERNAL LIGHTING.

For me - a desirable thing with a large window and a must - with a small one. If it is LED, then it will not add heat during baking, and it will be safe (imagine that the light bulb bummed and the fragments hit the bread, but you did not notice). There are only two technical problems - the high temperature in the "oven compartment" and the need to supply electricity with flexible wires to the backlight in the lid. Both problems drastically reduce the reliability and life of the backlight. But there is a way out - a light guide - a glass rod made of tempered glass with polished ends, which will supply light from the "cold zone" to the "hot" one, and no wires are needed. The rod will not cost much, I think, $ 5 maximum. And sliding contacts can also be made - since the voltage for powering the LEDs is from 5 to 12 volts. This is an even simpler and cheaper option. And reliable enough. All lighting will cost $ 5-10.

USB interface

Will give tremendous benefits. First of all, for the exchange of programs and recipes via the Internet, and this is the creation of consumer communities, active communication. The cost of USB is very low - $ 2-5 for chips and connector. We also need a computer program with an interface in different languages ​​(Russian, French, English, German, Italian and 50 others) that would transmit data to the oven. But it is very simple, and for a qualified programmer it is like seeds.

And food manufacturers will be able to sell ready-made bread mixes, and distribute their baking programs via the Internet.

SIGNAL ABOUT ALLOWABLE AMOUNT OF FLOUR
It is unambiguously expensive to build a scale into an oven, at least $ 30 more. But you need to control the dough. A simple option is to monitor it by motor current. if the dough is extremely dense, it creates resistance to the mixer, which leads to an excess of the motor current. It is easy to fix, stop mixing and give an alarm. It costs nothing, this is only an option for the stove program, and the engine overload is already obliged to be recorded according to safety standards.

DIFFERENT BUCKETS

A small bucket may not be needed - my Delonghi 125S normally bakes bread weighing 250 grams or more. But the "curly" bucket for muffins or pastry baked goods - it would not hurt at all. With serial production, its cost will not exceed $ 10-15.
COMBINE-AUTOMATIC
An automatic machine that adds the necessary ingredients by itself (and in which they are stored, of course), controlling a lot of parameters, will be very large and very expensive. The unit is almost the size of a washing machine, which produces 1 loaf of bread, but it costs dollars, uh ... 500, is unlikely to find a mass buyer. But those proposals that are systematized above will not add significantly either size or cost.

All that, in my opinion, is lacking in a stove of any manufacturer is the ability to stop the execution of the program at any point (stop / pause), repeat a particular stage. The ability to run a program from any stage. The principle of operation of most washing machines. And of course, a curly bucket. The idea of ​​ports and bluetooth is tempting, but how many will cope with it or want to cope? You will need special software that is compatible with the brains of the stove. The program for the recipe must be downloaded to a memory card or flash drive from a computer, which in turn will be inserted into the stove and automatically registered. I can hardly imagine a stove with a display and a keyboard Yes !!! The cost will be somewhere around 300-400 USD. e Can offer manufacturers to assemble custom-made stoves of individual configuration, like computers.

Everything that you mentioned is already in the HP Delonghi 125S, and pauses, and work from any stage, etc.And the keyboard is already there - 10 buttons. The stove weighs 6 kg, so put it on the floor next to the computer to transfer the program into it, or put a laptop next to it to do the same - no problem. Does anyone need this? Will consumers cope with inserting the cable one end into the computer and the other into the oven? This site has a survey asking similar questions. More than half of the respondents answered that yes, they would need it. All that is missing is the interface. The cheapest option is USB, which is found in any mobile phone today. The cost of the stove will rise by several dollars. But the opportunities are huge! Well, of course, a curly bucket would not hurt - cupcakes in bread format are unaesthetic ...

I wrote wishes for stoves of any manufacturer, and you, like that sandpiper, praise all your swamp - boring ooooo .... The idea of ​​running around the apartment either with a stove or with a laptop is not serious. You can insert a flash drive into the same USB port. The oven itself must have a programmed shell capable of not only reading the sensors and changing the time indicators of the modes. It should load the baking program from the flash drive and not hang if I ask something not at all standard, for example, a 10 hour rise and baking 8. Software costs much more than installing a port. Intellectual labor after all, hence the cost will be higher by 100-200. It makes sense to computerize stoves if all or most of the manufacturers go for it. By the way, I haven’t come across any of your recipes using programming. Describe something + a comparison of how this recipe was cooked using a standard program and using your adjustments. Photo is required. This will be the best proof of the wonderfulness of the Delongy stove.

In vain you reject bluetooth at once. And it is also in any mobile phone and during assembly it is not necessary to get into an extra hole with a plug (which makes the product more expensive than 1-2 microcircuits of 5 cents, which the machine sticks to). And the recipe can be sent directly to a neighbor through the wall, or from a computer located in another room.

I wrote wishes for stoves of any manufacturer, and you, like that sandpiper, praise all your swamp - boring ooooo .... The idea of ​​running around the apartment either with a stove or with a laptop is not serious. You can insert a flash drive into the same USB port. The oven itself must have a programmed shell capable of not only reading the sensors and changing the time indicators of the modes. It should load the baking program from the flash drive and not hang if I ask something completely non-standard, for example, a 10 hour rise and baking 8. The software costs much more than installing the port. Intellectual labor after all, hence the cost will be higher by 100-200. It makes sense to computerize stoves if all or most of the manufacturers go for it. By the way, I haven’t come across any of your recipes using programming. Describe something + a comparison of how this recipe was cooked using a standard program and using your adjustments. Photo is required. This will be the best proof of the wonderfulness of the Delongy stove.

Read carefully the title of the topic where you get bored. Perhaps you would have more fun in other topics? It is a pity that the name of my swamp does not coincide with the name of yours. But you have every right, as, alas, I, to praise your swamp, this is not prohibited.

Doesn't it bother you that there are synchronization programs for every mobile phone and digital camera, where there are a huge number of models, the competition is crazy, but the software prices do not "fit" into the $ 100-200 you indicated?
I gave a program for Delonghi 125S (as well as standard versions) - several times, search the forum, you will find everything if you are careful.

In vain you reject bluetooth at once.And it is also in any mobile phone and during assembly it is not necessary to get into an extra hole with a plug (which makes the product more expensive than 1-2 microcircuits of 5 cents, which the machine sticks to). And the recipe can be sent directly to a neighbor through the wall, or from a computer located in another room.

I agree about cost and convenience. But the Bluetooth interface as such is absent from standard desktops. That is, many people need to buy an adarter (and this is money and trouble that will override the low cost of Bluetooth). And with USB - no one needs to buy anything. Although - I accept the option - and I promise to send your wish to the producers. Maybe their marketing will decide it's better this way. And I am determined to send them letters.

I agree with all the previous proposals (except for the title of the topic, or will we send our proposals only to one company?).
Regarding the program transfer interface - the firm will insert into the CP the one who will be the most promising.

I would suggest just a card reader for memory cards.
And cheap, less than 50 cents for SD (aka miniSD, microSD, MMC), and the software does not require expensive and is supported by all laptops. If the file with the program is in the Chef format and special characters to highlight the commands for the stove, then you can read it even on your computer, even on your cell phone. Cards are more convenient, someone can do without it, and someone even 1 gigabyte will not be enough. As an option - an active USB port for flash memory sticks.

I want an external camera (the same penny), so that I can shoot a bun and bread through the glass (by turning on the backlight) (h / w at specified intervals or at the reference points of the process). To always know: what was the kneading and how the bread came up. Again, the photo will be stored on a removable card. And if anything, send the program to the forum along with a photo of a successful piece. (purely for fun: if the HP has a normal display, then the viewing window can be made tiny, current for the camera, and broadcast the "photo report" directly through the screen)

Dispenser with self-closing after "drop load". Then he will be alone for backfilling and for sprinkling.

And the most important thing! Volume control for buzzer sound (polyphonic melody in the near future). And then someone is loud, and someone is quiet.

We will send it to many companies, I wrote about it at the top. Moreover, the letter will need to indicate that it is sent to such and such manufacturers, with the aim of healthy competition between them. The consumer will only benefit.
And the topic is called so because in the Delonghi topics I have been a moderator for two whole days. I will use the power to benefit the site and my fellow bakeries.

As for the interface - really, maybe the company will decide to cram a GSM module there in order to send recipes and programs by SMS. Although the simplest, cheapest and most reliable is USB, because:
-the most common, versatile and cheapest
-has "inside" +5 Volts at 500 mA, which allows you to change the firmware of the stove.
- it is possible not only to receive information, but also to monitor and exchange

Memory cards or USB sticks are good for mobility, and they are also inexpensive. But then in HP it is necessary to have a more informative display in order to see the name of the programs that are on the memory carrier. And the contacts, perhaps, need to be closed with a cap - flour and other dust is contraindicated for them.

Camera - as an option - it's super! But if it is serial, then a camera that will give a high-quality image, perhaps, will be worth a lot. Well, not less than $ 50-70. And it still needs to be connected to the monitor (TV). Wireless interface, the receiver will pull decent money, comparable to the cost of a stove. Even a built-in large color TV display will also cost $ 100, no less. In general - super.

A closure dispenser still requires user intervention to add the dressing ingredient. And the cost, perhaps, will be more than two independent dispensers on electromagnets, without closure, but for independent "filling" and "sprinkling".

And the volume control, polyphonic signal and even voice signals are all "serial" electronics - and, therefore, a penny.And it must be present.

And the most important thing! Volume control for buzzer sound (polyphonic melody in the near future). And then someone is loud, and someone is quiet.

+1000 !!!
Bluetooth is a must so that you can download new melodies from your mobile phone !!!

+1000 !!!
Bluetooth is a must so that you can download new melodies from your mobile phone !!!

Still, upload (exchange) programs and recipes - first of all. But melodies or voice reminders change - why not? Chips (microcircuits) cost a penny.

[any HP]

Read carefully the title of the topic where you get bored. Perhaps you would have more fun in other topics?

I read not only the title of the topic, but also

There is such an idea: we formulate this ideal bread maker, or the bread maker of the future. We are discussing. We do a technical analysis of proposals. Varganim letter. We translate. We send the designers to the firm. And even better - there are not so many of them for the designers of ALL leading brands of bread machines.

Therefore, I wrote what, in my opinion, is missing any HP, without citing any stove specifically.

Doesn't it bother you that there are synchronization programs for every mobile phone and digital camera, where there are a huge number of models, the competition is crazy, but the software prices do not "fit" into the $ 100-200 you indicated?

Any manufacturer will not dare to release "kitchen" appliances with reprogrammable brains and any ports. Profit is not predictable.

two independent dispensers on electromagnets, without closing, but for independent "filling" and "dressing".

And the volume control, polyphonic signal and even voice signals are all "serial" electronics - and, therefore, a penny. And it must be present.

I support these two ideas with both hands. They are more real to embodiment. I never have time with sprinkling and the signal from the kitchen is not always heard.

I also wanted to speculate about the HP of the future. Most of the above was only for cosmetic design changes. I myself am engaged in microcontrollers and there is an idea at the end of the warranty from my Kenwood to bungle PAnas, or Delongi I yusb and bluetooth and LAN and polyphony and mp3 there - I myself can, but this is not interesting to me yet. But everything else - the bucket and the ten will remain as before !!! This is what I'm getting at - maybe manufacturers should change the METHOD of heating the bucket. Make it uniform over the entire area and raise the maximum temperature of the commercials to 250. Then the HP will become + a slow cooker and there will be less problems with cupcakes. As for the automatic control of the kolobok, IMHO there is always someone who wants to do everything his own way. But a portable device for the operational analysis of the main properties of flour, with the help of which you could make adjustments to the recipe - that's what I would dream about

Any manufacturer will not dare to release "kitchen" appliances with reprogrammable brains and any ports. The profit is not predictable. I support these two ideas with both hands. They are more real to embodiment.

It is a well-known fact - in what year Bill Gates beat himself in the chest with a bast shoe with words like "there will never be programs that will need more than 640 kb of RAM" I'm sorry, but how much is in your computer?

[Jefry]

Jefry, while in my computer 512MB, has long been small, but this is another area of ​​technology. Look at the prices, if, for example, a stove or oven has 2-3 functions more than most of the models produced, it costs 30% more, and the cost of these functions is 1 circuit and 2 sensors !! ?? !! Following this logic of manufacturers, how much will a smart stove cost? Can we buy it with you? Most likely not, and whoever does not look at the price has a staff of chefs and does not need a stove.

Then the HP will become + a slow cooker and there will be less problems with cupcakes.

Then you will have to change the design of the HP cover, install a seal, a valve and a pressure sensor. And this will already be a multicooker in its purest form.

But a portable device for the operational analysis of the main properties of flour, with the help of which you could make adjustments to the recipe - that's what I would dream about

If this exists and you come across, please. Here many will want to get such a thing, the quality of flour has recently been like a lottery.

Then you will have to change the design of the HP cover, install a seal, a valve and a pressure sensor. And this will already be a multicooker in its purest form.

ndya .. it's easier to add a kneading spatula in a multicooker))

It seems to me that this can happen ... In a sense, a multicooker will be able to knead bread and then bake it ... Nothing fundamentally impossible is foreseen ... Except, perhaps, the blade shaft seal, which would hold excess pressure ...

And as for the device for a complete analysis of flour, there is no point in it at home. As soon as we sell flour, on the packaging of which honest data will be written, the problem of flour quality will disappear ... In general, such devices exist, so I dug up the name on the Web:

GLUTOMATIC 2200, weighs 25 kg.

........................ ........................ ...............

But in any case, by the end of January we will summarize and write to the manufacturers. It's not worth postponing - technical progress is not worth it!

That's what you really need in HP - it's built-in electronic scales !!! With the possibility of calibration. I poured flour 400 g - zeroed. Threw yoghurt 90 g - bunched. etc.
Imagine how much less jambs the bakers will have if the problem of incorrect weighing of food is solved!

That's what you really need in HP - it's built-in electronic scales !!! With the possibility of calibration. I poured flour 400 g - zeroed. Threw yoghurt 90 g - bunched. etc.
Imagine how much less jambs the bakers will have if the problem of incorrect weighing of food is solved!

This is yes. I agree 100%. And I have been thinking for a long time how technically this could be done ... Most likely, as the simplest option, it is a retractable platform (or a hook) from the stove, on which you can put or hang a bucket. An absolutely realistic and inexpensive option. 10-15 dollars will pull in total. But to build the scales right in the high-temperature compartment is very problematic ...

Today is February 1st. As planned, letters to the manufacturers of bread makers with proposals for the release of new models will be prepared today. These letters will be sent in the coming working days. In this thread I will tell you how manufacturers react to offers.

and I promise to send your wishes to the producers.

As for me, the most necessary thing is the backlight. Without her, just nowhere. Today, on the way home, I was going to the store to pick up a flashlight. Tired of standing with a table lamp above the stove, like Berimore in the window of Baskerville Hall ...
It would be nice if everything was poured into it in different containers - flour, salt-sugar, herbs, seasonings, eggs, milk, etc., so that she would bake everything from her voice, and order food for herself on the Internet. But then it will be the size of a refrigerator ...

Backlight is yes! This would be added to all models.
And about the scales (electronic !!!) - they must be purchased separately. Because it is also very convenient to weigh yarn, for example. And when baking cakes with a bunch of ingredients, too. And you can't weigh everything in a bucket - some cannot be in contact with metal.
As for the jambs (yesterday I read Temka about the fact that "bread does not work in Panasonic") - you just have to put a sensible person with great teaching experience (and talent) to verify the printed instructions. And that's all.

And it also occurred to me that it would be nice to have a gauge of the degree of rise of the dough! The thing is simple and cheap - a movable insulated plate - an electrical contact with the dough ... Has risen to the desired level - and bake! It will not come out beyond measure, and if it rises slowly, then there will be additional time for the rise ... If it has not risen to the desired level for a long time - 2 program options: alarm - or bake as it is.
However, in this mode, the exact end time of baking cannot be guaranteed.

Maybe a little late, but I'll write:
Point 8. After the last molding, the stirrer must be hidden, the hole must be closed.

And I have a backlight, as soon as you open the lid, a light comes on that illuminates the inside of the bucket ...

1. It is necessary to add: on the display to display the temperature in a particular phase, this is already there, not on the display!
2. Ability to program the temperature!
3. Why not make it possible to change standard programs for your own? Maybe I don't need half of the standard ones?
And something the moderator has not been in this thread for a long time, what's new with the message to the stove manufacturers?

1. It is necessary to add: on the display to display the temperature in a particular phase, this is already there, not on the display!
2. Ability to program the temperature!
3. Why not make it possible to change standard programs for your own? Maybe I don't need half of the standard ones?
And something the moderator has not been in this thread for a long time, what's new with the message to the stove manufacturers?

1. While the manufacturers are swinging, put the thermocouple itself from the display on the self-tapping screws from the computer and you will be happy ...
2. In my oven it is possible to program the baking temperature in the range of 300-375 F. In other stages there is no ...
3. This also already exists, on mine, + 5 of its non-standard programs.

te up to 200 C ..?
Hot stove

Lied, shame and shame on my gray head ... 300-375 ºF ~ 150-190C

Cycle Personal Recipe Temperature ºF
White Bread 1,336
Whole Wheat Bread 2 336
French Bread 3 348
Fruit & Nut Bread 4 300
White Rapid Bread 5 336
Cake 300
Jam 329
Bake Only 300 - 375

Pakat, I understood you correctly, can you delete standard programs in your stove? I can add my programs to delonghi - 8 pcs.
And to display the temperature, we are in the subject that we would like to add to the bread makers. And electronics manufacturers can simply do this for the same money! The temperature is a bit more difficult to set, but real.

No, not to delete, but to change them at any stage, with or without saving. That is, I changed the standard program as you need, did not save it, then the next time I start it, it will become standard again ...
And if you save it, it becomes your program even with a new start, so you can make 15 +5 of your programs ... Of course, at any time, you can return to the standard programs.

The oven does not see the level of dough rising! at least mine! But this can be solved and I think in our age of high technologies it is very simple! There are a bunch of sensors and volume and a stupid beam above the bucket or into the bucket from the lid with the distance measurement, that is, so that the stove knows how much the dough has risen from it, thereby giving more time to rise, or vice versa, start baking!
This will create an ideal basic program, since different flours, yeasts and temperatures influence the rise! the stove will become smarter and it will have eyes, and we will keep our mouth to eat bread!
PS the function of programming yourself, is very necessary! go for it!

[Delonghi]

I read all the proposals and discussions with great interest! But, of course, I can't help but insert "my 5 kopecks" (a woman is a woman)

In the subject: New bread makers Delonghi: what should they be? Almost immediately we moved on to discussing CP in general. That is, I will also interpret "HP is a dream".
And here, in my opinion, to get "general wishes for manufacturing firms" you need to split up (NOT by manufacturers, but by dream).

For example,
1. the author of the topic, etc.: "how to" improve "what I have at the lowest cost"
2. Rustic stove and others: "user error control"
3. "Exotic": that is, additional opportunities that are not directly related to baking. Such as listening to music, translating recipes, etc.
Therefore, I propose to first formulate a few "dreams" (renumber them). And precede your proposals and discussions with a "dream number"
I think in this case, you will quickly come to the conclusion that HP is,
one side, a device to facilitate the work of an experienced baker,
a on the other hand, HP - enables a complete layman in baking (me, for example) to bake delicious and different bread without unnecessary trouble.
Here are the manufacturers and offer different options for HP, each develops its own concept.
In my opinion, the development of HP will follow path 2 (for the profane). Profitable, you know ...

In my opinion, the development of HP will follow path 2 (for the profane). Profitable, you know ...

In principle, this is not bad! threw food into it and go to do your job without worrying at all! and + delay in all modes, i.e. separate dispenser for liquid, flour, butter, etc.
BUT!!! I emphasize - leave the fans of experiments the function to create the program themselves, here are the solutions for everyone!

-Mruklik-
Why 2 ways - if you can install any microcircuit firmware yourself (as in mobile phones), then release it with an average complexity of functions, but you need to change the firmware yourself or in the service and that's it!

To create the program yourself is, of course, gorgeous.
But, here I am, for example, programming experience (as such) - "above the roof", and knowledge about flour, additives, dough, etc. - "close to 0". At the same time, I guess that the quality of products is not the same for everyone.

For example, we sell rye flour by weight (and the whole "skaz"). I somehow showed "erudition" - I asked the seller: "and what kind of rye peeled or wallpaper?" And she answered me: "Woman! Do you need flour or talk?"

So which program should I "flash" into the service center? How can I know in advance how much to knead, how long to wait, how long to bake? And recipes from the Internet, to put it mildly, are not always perfect.

Firmware is done at the factory by the chip manufacturer. Our x / stoves have these parts, but they are designed for 1 firmware. I talked about details that can be sewn several times.
And the second, and in programmable stoves, most of the programs are not changeable. Here, the bulk of consumers bake and will bake on them! And for the experimenters, the rest.

[Rem]

Rem, your lie, uncle ...
In my bread maker, you can change the parameters in any program, plus five more, you can program from scratch.
I saved the changes, there will be a new program, no, it will return to the native one, but the saved ones can be returned at any time, just like your own. That is, I have a sea of ​​programs, I would not drown ...

[Pakat]

Hello, Pakat! It's good that you "showed up" here a long time ago I want to ask you: but in general, do you often have to change the parameters of existing programs? Should these changes be made BEFORE starting work, or DURING? And how do you "know" that the parameters should be changed?

[Mruklik]

Mruklik, if you bake recipes from the instructions, then standard programs are enough. But, the local bread makers are designed for white bread, and I want to bake black, rye, so I have to program my programs, long kneading and aging for a good rise of the dough, baking, respectively, time and temperature.
Changes can be made, both before and during operation, only the cycle can be interrupted and played with buttons ...
Experience comes with baking, you look what you don't like, write down, then correct ...

[Thank you.]

and I want to bake black, rye, so I have to program my programs, long kneading and aging for a good rise of the dough, baking, respectively, time and temperature.

Thank you. And could not give at least one time (temperature) cycle, for comparison,
White bread (kneading-proofing-baking) from some standard program (maybe basic)
and rye (kneading-proofing-baking) from your program