Which bread maker to buy?

Help with choosing between 2510 and 2512 Panasonic

I have already had a Panasonic 2500 for 5 years and there is no dispenser and Rye program there. I'm fine without it. I bake wheat, wheat-rye, and Easter cakes. If I had to buy now, I would buy the same 2500. In my opinion, 2500 and 2510 are analogs. But it's up to you, of course.

[Michael_87]

Michael_87, she is not so simple, the dispenser is already bells and whistles, it often breaks down and is noisy, and without it the height of the stove is smaller, dimensions are also important when choosing.

[Michael_87]

Michael_87, whatever you need, you can bake in the 2510 and lower models.
But anyway...
After all, engineers are working, updating the design, changing programs, trying to improve their product.
Let's say a yeast dispenser is an ambiguous thing. It seems that you can do fine without it, and it clicks quite loudly. But for me personally, it turned out to be very convenient.
But in addition to the dispenser, there are also innovations in the 2512. Enhanced kneading, very nice low-yeast mode, rye mode, maybe something else in the design that we don't know.
Panasik will serve you for 5-10 years, who knows what needs you will have during this time, maybe just the absence of a rye regime will be critical.
If you have already typed 8 tons, can you strain yourself and add 3 more so as not to torment yourself with vain regrets?
However, if money is critical for you and you are not inclined to self-criticism, I repeat, 2510 will completely suit you.

[low yeast mode]

very pretty low yeast mode

This mode is available in 2510

HERE there is a comparison table.

[Waist]

Waist, yes, exactly, there is low-yeast in 2510!
But still, the meaning of my speech does not change from this.

[Svetlana]

Svetlana, yes, not very important

I agree, there are innovations in 2512 and that stove NEEDS them - everything in it is designed for ALL nuances.

Michael_87, all the same, think carefully! This is a serious purchase for 5-10 years.

About "Rye" regime - it is specially designed for recipes with 50-100% rye flour, it is SPECIAL, and in order to simulate this mode, you will already have to "jump" around the stove, changing programs, controlling the time, etc.
A scallop spatula is also needed for rye bread! It improves mixing and makes the engine easier to operate, as rye dough is more viscous and with less gluten.

Any Panasonic stove is good and self-sufficient. Everything that is or is not in the model is designed to work for an excellent result.

Where there is no yeast dispenser, it is not needed. Where he is - needed!

If your family loves bread with additives,
if you do not have time to interfere with the process of making bread (add additives manually),
if it is more convenient for you to put bread with a delay on the timer, so that EVERYTHING is done automatically without your intervention,
then a raisin dispenser is also needed.
Believe me, in a busy life you will appreciate all the bells and whistles.
But if life is easier, then a simple stove will be super

It's up to you to decide!

Well, you again brought confusion into my head) initially thought of something like burning for 5 tons, then already for 8 Panasonic, now say it's better for 11

[Michael_87]

Well, you again brought confusion into my head) initially thought of something like burning for 5 tons, then already for 8 Panasonic, now say it's better for 11

Michael_87, get used to it if you already got to the Bread Maker.
I have Panas 2511. I realized in two years that pure rye is for everybody and honey. indications. Sometimes I bake on the Rye mode. Favorite - low-yeast mode.
Good luck with your choice!

Panasonic 255 has been operating since 2006. I use the dispenser once a year for Easter cakes.The bucket is black on the outside in places, and rough on the inside (it gives up the loaf only after stroking it with a spatula). A humorous stirrer is lying idle in the table. The oven still drives pigeons crazy, causing them to fight outside the window (when the window is open at the end of baking).

Please tell me the best bread maker to date. The price doesn't matter. What matters more is the environmental friendliness of the bowl (if this criterion applies to non-stick coatings) and the quality of the baked goods. There is an old Panasonic 255, it works great, but the bowl is all scratched, like the blades, I have not decided to bake in it for a long time, but I use it as a dough mixer. Replacing the paddles and bowl will pull you onto a new appliance. I would like to bake yeast-free and rye. Panasonic 2512? Or is there something better? Thanks in advance!

[Milamila]

Milamila, Panasonic, more environmentally friendly and reliable has not yet been invented.

I would like to bake yeast-free

Matsu, lavash and chapatis are not baked by any HP, any cake with soda bakes. The rest of the baked goods contain yeast

[Milamila]

Milamila, I recently read on a Japanese site that even a scratched coating in Panasonic bread makers is not dangerous to health !!!

The best is what suits your needs exactly. Of the new Panasonic models, the 2511 is more practical.

I would like to bake yeast-free and rye

It has Fewyeast and rye.

Thank you for your prompt answers. Cupcakes are better in the oven :) I thought that now it is possible to bake sourdough bread too, so I misunderstood something. I tried to grow leaven for a long time, and more than once. But bread did not work without yeast and that's it. Long, dreary, but no result. The crust is great, the bread is delicious until it cools.
The other day I went to the House of Bread at VDNKh and for the second time in a day I was "hit" on the head with the words of the seller that leavened bread without yeast is dangerous.
I don't like the 2512 because the stainless steel case is a very easily soiled coating. Plastic is better, you're right! Now, Thalia, you have driven me into doubts. If a scratched surface isn't dangerous, then is there any point in changing friends? Fluoroplastics begin to be dangerous, if I am not mistaken at temperatures exceeding 220C. And there, most likely, the integrity of the coverage does not matter. I am more confused by the fact that the fluoropolymer cannot be applied directly to the metal. You need a binder. So it is "opened" with scratches. But, perhaps, the binder to the substance is different.

[Milamila]

Milamilaif finances allow, it is better to buy a new HP. IMHO

The other day I went to the House of Bread at VDNKh and for the second time in a day I was "hit" on the head with the words of the seller that leavened bread without yeast is dangerous.

It would be VERY interesting to hear the explanations of this opinion: WHY
We have a large section on the forum on sourdough and sourdough bread baking, including in a bread machine. Read, ask! You will learn a lot of interesting and useful things, including "Why is yeast added to the leaven".

Starter cultures

BREAD WITH SQUARE

Thalia, you have driven me into doubts. If a scratched surface isn't dangerous, then is there any point in changing friends?

I just shared what I read from the manufacturers of these stoves. I myself am far from chemistry and physics, so I cannot confirm, I cannot refute. Maybe someone else will speak out on this issue. Although I have met a consensus that the Panasonic HP coating is the best and safest.

Follow the link to see a comparative table of programs of Panasonic HP models for the CIS space.

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 1447

They gave a piece of paper with an article by a certain professor at the Institute of Food Production that yeast is safe, you can grow pathogenic flora on your own, people are ignorant, etc.

Judging by the tables, you are right, you need to take 2511.
I will study the materials of the site as much as I can (a small child, there is not always time) Yes, despite the words of the "professor" I prepared a yogurt leaven :)

Tell me, no one looked at Panasonic SD-BMT1001 for the Japanese market? is it essentially 2512?

[Milamila]

Milamila, this is a mini oven, there will be half loaves of those that are baked in 2512.

Now I will look at the similarity in functionality.



Yes, in fact it is mini 2512, but for the Japanese market, which means that there is still a lot of additional stuff

Instructions for Panasonic SD-BMT1001 can be viewed and downloaded from the link

🔗

The prices for these mini stoves are high for the bulk of buyers.

Thank you!
I just remembered the same Japanese knitting machines. Yes, they have not been produced for a long time, but for the domestic market they were more functional. So, I thought that this pattern applies to bread makers. But Japanese ...




Maybe also the material of the bowl is different?

[Milamila]

Milamila, if you really need such a stove and want to, if you can buy ... The instructions for the link are in English, easier than Japanese

For Japanese ovens, there are several programs for rice bread / dough / noodles. We have a more traditional wheat and large / family, so they made us 2512, probably Only many swear that we were cheated by several programs "they gave everyone boots ..."

Here is a video on this stove, the bowl seems to be exactly the same

They definitely made the cups for their stoves better - with normal markings, paint. And we aim and shoot with our eyes

You need a safe and reliable one. Recently, the quality of technology has deteriorated. So you think, is it all over the world or only in Russia?
And so expensive for the baby, I agree. I also want a dehydrator and a mill with stone millstones. Of course, what I have planned all together is expensive.



It turns out that it is almost a complete Japanese analogue of the 2512, only the white one - SD-BMT2000-W. But the price of a Japanese one will cost 1.5-2 times more. Only the maximum bread weight is 1400g (typo?).

[ready]

Of course, what I have planned all together is expensive.

And if it is expensive to divide it into years of service, then it may turn out to be quite normal. This I mean that such equipment is bought for more than one year, it will be a really good help, it will facilitate work, save time ... you will also get pleasure from using good equipment

This is just my opinion, of course you decide!

It turns out that it is almost a complete Japanese analogue of the 2512, only the white one - SD-BMT2000-W.

Yeah, almost. In Japanese, there are only 7 more programs, 40 in total.

the maximum bread weight is 1400g (typo?).

Honestly, I don’t know the weight of the finished bread, I didn’t weigh and was not interested. The largest loaf in 2512 is kneaded for 600 grams of flour - this is the maximum.



Here for the SD-BMT2000 model I saw the instruction ONLY in Japanese.

PS: Weighed - ready loaf for 600 gr flour I got 1002 gr.

Yes, I already ruined the family budget for a yogurt incubator (the old yogurt maker began to overheat) and 2 cast-iron braziers. Here is my conscience and torments :) I've been licking my lips for a month now. My husband said I would have ordered it long ago.
When I knead the dough, I make 2 kneads. One serving is not enough. 2 - a bit too much. 1.5 would be the optimum. On the other hand, while you are rolling out the first, the second is on its way.
Alas, I won't survive the Japanese manual :) So, we have to settle for 2511, and prices for it began to drop to 11 thousand.

[2511]

For 2511 the instructions say:
kneading for 400 g of flour - minimum for bread;
knead for 250 gr flour - minimum for dough;
kneading for 600 g of flour - the maximum for both bread and dough.

On the Japanese site it is written that these large stoves are designed just for 1.5-2 norms, and their mini is one norm.

Thalia, looked closely at the recipes for the Japanese baby. Maximum - 250g. flour. 1.5-2 norms are just our 2511 and it turns out.
It is strange that Panasonic has not made the translation to the big one. I looked at her reviews on the same Amazon: the only drawback is that there is no English instruction :)

[Milamila]

I think there is no translation, because large analog stoves are already doing this, for the CIS space and for Europe with slight differences, and the instructions for them are in Russian and English or another region / country for which the HP was made, respectively.

Milamila, if you specifically decide what exactly you want to bake and what you expect from HP, then it will be easier to choose. Follow the link to see a comparison of programs in different models of Panasonic stoves for the CIS

Panasonic SD 25 ** BTS Series Bread Makers Comparison Charts

As far as we know, Panasonic are produced in three versions: For Japan, for Europe and continents (England, Ireland) and for the CIS.
There is a difference in programs in all variants.

I have not yet decided on any bread maker. Then I turned to Sana with a stainless steel bowl (it seems like it should bake up to 230C), then back to Panasonic. As a result, I ordered a kneader. So I'll try to bake bread in the oven with sourdough, I'll get bored, I'll buy a Panasonic and close my eyes to yeast and fluoropolymer.

Good afternoon everyone. There was a need to buy a bread maker for baking gluten-free bread (the child is allergic to wheat flour and gluten). I found a similar topic here and read it, but there the last message dates back to 2014. I would like to hear some advice for today, which model bakes such bread best? I read about the Panasonic 255, but this model is no longer on sale, perhaps there is a more modern analogue?

[Olga]

I don’t know about other models, but Panasonic has a "Gluten Free" mode in all more modern models (from 2500 to 2512).



Olga, if you decide to buy Panasonic, then it will be more rational to choose a model that will be more suitable for the whole family. All Panasonic models have a gluten-free mode, but there are many others that can be perfectly used for baking family bread. Take a look at the comparative table of models of Panasonic bread makers, there you can see what else this HP can bake

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 1441

Hello, dear members of the forum). Please help with advice. I have never had a bread machine, but now I am thinking which one to buy. I plan to buy a refrigerator, and a bread-baking machine comes with it as a gift - they offer either MYSTERY MBM-1210, or Scarlett SC-BM40002. I have already read the reviews about them, I realized that there are no clear recipes for them. Who has a lot of experience, please advise - which one to choose? Although I am very interested in baking without yeast, this function is not available in both ovens ... Which of them will be less troublesome, do you think?

[Liuba]

LiubaIt depends on what kind of family you have, Scarlett has baked goods up to a maximum of 500 g loaf, Mystery - 1000 g. Mystery has more power versus Scarlett's 530. If Mystery has a separate program Baking (without it there are x / stoves, which is very inconvenient), I'm for her, she seems to be visually prettier.

Thanks for the quick response! These are the functions listed on the manufacturer's website at Mystery: 1. White bread 2. Sweet bread 3. Naopare bread 4. French loaf 5. Rye bread 6. Fast mode 7. Sugar-free bread 8. Multigrain bread 9. Milk bread 10. Cupcake 11 Fresh dough 12. Yeast dough 13. Jam 14. Baking 15. Yogurt.

[Liuba]

Liuba, bread recipes do not depend on the model of the bread machine.
What do you mean by "yeast-free baking"? Sourdough bread?

I didn't think deeply). The main thing is that without store yeast.

The main thing is that without store yeast.

What's without store-bought yeast?

[Liuba]

Liuba, yeah. It means, on leaven. In this case, the Zojirushi BB-PAC20 Programmable Bread Maker is ideal for you.
In all other bread makers, sourdough bread can only be baked without using automatic programs. I.e:
1. Knead the dough, say in the "pizza" or "dumplings" mode
2.leave it in the bread maker to ferment
3.manually crumple
4.form the bread
5. let him distance
6. turn on the "baking" mode.

[Sonadora]

Well, you know how many chemicals are used in the production of yeast.




Sonadora, Thank you).

Well, you know how many chemicals are used in the production of yeast.

Then on what leaven are you going to bake?
Are you ready to grow and care for your own starter culture? Have you already read the starter section? Starter cultures

Or do you want to bake your bread with baking powder?

It is advisable to prepare yourself in advance on such issues before choosing an x ​​/ oven and thinking about baking bread in it.
So as not to be disappointed in the x / stove later.

I would be glad to use yeast ... But my daughter worked in the production of yeast and switched to starter cultures. Says - long and tiring, but - does.

Sourdough baking is a lot of work! Get ready for this!
First of all, grow the leaven. Otherwise, it may turn out that "this is not mine" and throw the x / stove into the far corner

[Admin]

Admin, I already understood, thanks). M. b., And would you advise about a bread machine? Of the above ... Please!

I would advise first to go to the Sourdough Bread section and there I looked at which ovens are used on the forum, what kind of bread is baked and how, what is needed for this.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=collapse;c=22;sa=expand;sesc=89ba10ddeba2b481caf2b30d2def2b3c#22

I gave the address for the leaven above.

Thank you! The footnote doesn't work for me, though (.

In all other bread makers, sourdough bread can only be baked without using automatic programs.

Eeeee ... But the recipe for sourdough bread in a Panasonic bread maker, baked on the machine: pre-batch + "French" mode.

Sourdough milk bread (klera1563)

[Kesha]

Tell me which reliable and inexpensive bread maker to buy within 4000 rubles. It is desirable with the availability of spare parts and inexpensive.
There was Mystery, bought for 1800 rubles, worked for 5 years, broke down, no spare parts, the model was discontinued.

Kesha, verbal warning, choose words / Admin

[Kesha]

Kesha, I saw Redmond-1914 in the mag-nah, I liked it visually, I studied the characteristics in the tyrnet, for the price (around 4 thousand rubles) they are quite normal. Even rye has a program, like. I have a Redmond-1906, I'm happy, but I can't see them in the magicians.

Peace be with you bakers!

Take the Unold 68511 BACKMEISTER EXTRA

Peace be with you bakers!

Take the Unold 68511 BACKMEISTER EXTRA

For the cost of this bread, you can buy a small kneader and oven for baking bread and open your own mini-bakery and do business.
Honestly, I don't understand why pay that kind of money, if for 3,500 rubles you can buy a bread maker with exactly the same functions.

Peace be with you bakers!

And antlers

But at the expense of the kneader, I agree with you for all 1000%

It so happened that I have three bread makers, and they are mainly used as kneaders, well, maybe in the country house that I also bake bread in it, but those that are at home - well, once every half a year

It is desirable with the availability of spare parts and inexpensive.

See LG. Cheap HP, alas, usually has no service or spare parts.