Programmable Sana Smart Bread

[1. SANA BASIC]

Sana Smart Breadmaker (Exclusive, Standart, Basic) - yeast-free bread maker

The programmable Sanа Smart Bread is presented in three configurations (information and photos are taken from the site of marcato som. Ru):

1. SANA BASIC



Bread maker SANA BASIC
Home Bread Maker SANA BASIC can change the life of the hostess and make it much easier and more enjoyable. The presence of 7 basic work programs, which ensure the operation of the bakery in the temperature range from 20 to 230 ° C, guarantees the high quality of homemade bread with natural sourdough, probiotic yoghurts, cheeses, fish and meat products, jams and other dishes with subsequent pasteurization. The bakery is equipped with a delayed start program and switches off automatically, so you don't have to worry about the food burning during its operation.

The working surface of the container of the bread machine and the impeller of the mixer are made of Teflon. The bakery is economical, small in size, easy to operate and maintain.

Specification

Power consumption: 815 W;
Container capacity: 0.5 to 1.7 kg;
Case material: stainless steel;
Container material: Teflon;
Temperature range: 20 to 230 ° C;
Dimensions: 300x400x240 mm;
Weight: 10 kg;
Number of programs: 7;
Ability to create programs: yes;
Warranty: 2 years.
Properties
The high power of the appliance makes it possible to cook a variety of products in 7 basic programs.
The ability to create your own programs.
The device provides for the technical possibility of expanding and supplementing the number of cooking programs.
The LCD display, on which the set program is displayed, the delayed start function and the timer, ensure safe operation of the device.
Environmentally friendly materials used for the manufacture of bakery countertops allow you to prepare high-quality products, as well as pasteurize already prepared dishes.
The bakery can maintain a predetermined temperature in the range from 20 to 230 ° C, which allows not only making bread from flour of various cereals, but also baking juicy meat or fish, making jam or jam.
Thanks to the presence of rubber feet, the bread maker is securely and stably attached to the table surface.
The kit includes a paddle mixer and a Teflon container.


We bring to your attention the SANA BASIC bread maker, which can easily prepare homemade bread based on natural starter cultures, pastries, baked meat, as well as homemade sweets and yoghurts. The amazingly stylish design of the bakery will decorate the interior of any kitchen, and the wonderful technical capabilities will free the hostess from routine work and will help to create delicious, and most importantly, healthy culinary dishes.

Recommended for:

baking of yeast-free bread, preparation of sourdough, yoghurt, cheese, meat and fish dishes, as well as pasteurization of products.

2. Standard


Sana Standard Bread Maker

With our Sana Standard Home Bread Maker, you can discover culinary talents you never knew existed. With this bread maker you can cook probiotic yoghurts and cheeses, cook jam and jams, bake fish and meat. Well, and, of course, to delight loved ones with exceptionally fresh aromatic bread. The home bakery operates in seven main modes and at temperatures ranging from 20 to 230 degrees. You can also take advantage of features such as delayed start and automatic shutdown. This will make using our bread maker even more convenient and safer.

Food-grade stainless steel used for the working surface of the container and kneaders is a reliable guarantee of high environmental friendliness of your products.Separate advantages of a home bakery are also its economy, ease of use and small dimensions.

Specification

Power consumption: 815 W;
Container capacity: 0.5 to 1.7 kg;
Case material: stainless steel;
Container material: food grade stainless steel;
Temperature range: 20 to 230 ° C;
Dimensions: 300x400x240 mm;
Weight: 9.8 kg;
Number of programs: 7;
Ability to create programs: yes;
Warranty: 2 years.
Properties
Thanks to its extremely high power, the device is capable not only of baking bread, but also of preparing meat and fish dishes, making jam and fruit jams.
The ability to create your own programs and 7 installed by the factory.
The delayed start function and timer values ​​are displayed on a special LCD display, which makes the work with the device even more convenient.
High-quality and absolutely safe materials from which the bakery work surfaces are made will open up the possibilities for pasteurization and preparation of the most delicious and high-quality products.
You can cook foods in seven basic modes and expand them by increasing the number of cooking programs yourself.
The bakery can maintain temperatures between 20 and 230 degrees.
Rubber feet keep the bread maker securely on the work surface.
The set includes: a needle thermometer, 2 glass lids, stainless steel kneaders and a measuring container.
Do you like to cook? Do you prefer to lead a healthy lifestyle? Then you just need to buy an irreplaceable assistant in any modern kitchen - the Sana Standard Bread Maker! With its help, you can always please yourself and your loved ones with aromatic homemade bread and all kinds of various pastries, natural cheeses and sweets.

Recommended for:

baking bread products based on natural starter cultures, pasteurization of yoghurts, preparation of starter cultures and fermented milk products, baking meat and fish, making jams.

3. EXCLUSIVE


BREAD Maker SANA EXCLUSIVE
Description

With the SANA EXCLUSIVE homemade BREAD Maker you can unleash new facets of culinary creativity. The bakery is operated by seven main programs. The temperature range of the device can be set in the range from 20 to 230 degrees. Thanks to this, you are guaranteed high quality probiotic yoghurts, as well as homemade bread, cheese, fish and meat products. You can also make delicious homemade jams. In order to make the operation of a home bakery as safe as possible, a delayed start function is provided, as well as an automatic shutdown option. This prevents the food from burning or spoiling.

With its small size, the SANA EXCLUSIVE BREAD Maker is economical and very easy to use. For the manufacture of the working surface of the container, special food grade stainless steel is used. In addition, the set includes a set for making oriental Tempe cheese and other accessories that will help you to perfectly prepare different dishes.

Specification

Power consumption: 815 W;
Container capacity: 0.5 to 1.7 kg;
Case material: stainless steel;
Container material: food grade stainless steel;
Temperature range: 20 to 230 ° C;
Dimensions: 300x400x240 mm;
Weight: 9.8 kg;
Number of programs: 7;
Ability to create programs: yes;
Warranty: 2 years.
Properties
Due to the high power of the device (815 W), various products can be cooked equally successfully in the bread maker.
The safe operation of the device is ensured by the liquid crystal display, which displays a timer and a delayed start of the cooking process.
Thanks to the high quality materials used in the manufacture of the bread maker, the products you cook will have an exceptional environmental friendliness and will be beneficial to your health.
The technical device of the home bakery allows you to work in seven modes, as well as significantly expand the cooking programs.
The high temperature inside the device will allow you not only to bake bread, but also to bake fish or meat, as well as make jam and preserves.
Rubber feet securely attach the bread maker to the surface on which it sits.
The set includes: a stainless steel container, two glass lids, a set for preparing oriental tempeh cheese, two stainless steel paddle kneaders, a multi-thermometer and a dosing container.
With the help of the SANA EXCLUSIVE BREAD Maker, anyone can independently bake real homemade bread and incomparable aromatic pastries, bake spicy meat and, of course, make wonderful homemade desserts. Thanks to this, the home bakery "Sana" will certainly take its rightful place in the kitchen of adherents of a healthy lifestyle and lovers of home cooking dishes familiar from childhood.

Recommended for:

baking homemade yeast-free bread, making yoghurts, cheeses, fish and meat dishes, as well as making sourdough and pasteurizing products.

Our first one costs 165, and the last one costs 295 euros. Expensive.

The complete cycle consists of:

Temperature equalization - 0-10 hours, 20-50 degrees
First batch - 0-15 minutes, three intensity modes
First ascent - 0-5 hours, 20-50 degrees
Second batch - 0-15 minutes, three intensity modes
Second ascent - 0-5 hours, 20-50 degrees
Baking - the first stage - 0-2 hours, 50-230 degrees
Baking - second stage - 0-2 hours, 50-230 degrees
Baking - third stage - 0-2 hours, 50-230 degrees

All parameters within the specified ranges are freely selectable. Any of the steps can be skipped.

The weight of the finished product is 0.5-1.7 kg.

These are three different configurations. When I bought from the seller, only Standart was available - and I took it. In addition, I took a bucket with a non-stick coating. The fundamental difference between Standart and Basic is the presence of a stainless steel bucket. For supporters of healthy (in absolute terms) nutrition, this is a plus. But - after baking in such a bucket, the bread must be allowed to stand and "soak" from the walls due to the evaporation of its own moisture - otherwise it cannot be pulled out of the stainless steel. That is, you cannot get bread with a crispy crust from such a bucket. I used a non-stick bucket for the crisp.

Well, about the recipes, that is, about the main proportions (I promised yesterday) - I checked myself, and it is, I use
"... the formula of sourdough bread, which was invented by a Frenchwoman Flo Macanai. The idea is quite simple: for one volume of sourdough, moisture 100%, you need to take twice as much (the volume of the entire sourdough) liquid and three times as much flour."
The simplest: 100-200-300. Well, salt, there, sugar (molasses), malt, additives are different ... Only, as I said, you need to be more careful with the amount of flour - plus / minus 10-15% is in the order of things, depending on the flour used.

By the way, the recipe for Sane uses the same proportions:
600 g of rye flour
200 - 250 g of wheat or rye leaven
400 g of water
5 - 8 g of sea salt
10 g of bread spices
Up to 20 g of olive oil
Ca 100 g of different seeds

And, by the way, the drawback was invented ... When kneading relatively small volumes of rye dough (less than 0.8-1 kg), you have to help with a spatula. It does not collect in a bun, and the bucket is large enough - small amounts of dough are smeared in the corners.

The seven programs you asked about earlier are:
1-3 - what is described above, i.e. the full cycle of making bread.
4 - just baking (the last three stages of the previous cycle with the same parameters).
5 - jam, jam - three consecutive stages, for each of which the time (0-2 hours), temperature (50-230) and the intensity of stirring (3 modes) are set.
6-7 - fermentation. Can be used for very long raising or fermentation of dough, for preparing yoghurt, etc. Three consecutive stages, each lasting up to 20 hours. For each stage, the temperature (20-50) and the heating intensity (the rate at which the set temperature is reached) are set.

Once again I want to draw your attention - these are not programs, these are just blanks, they are empty, the parameters are not set. The instructions provide examples for each cycle.

Almost the same size as Bork

Kneading the dough into
Homemade baked pies with fresh apples (lean)



It turned out like this:





The details are already tomorrow.

Externally very similar to Gorenje BM1400E or Rolsen RBM-1480

Externally very similar to Gorenje BM1400E

Yes, outwardly, they are exactly the same, even a bucket from Gorenje is suitable for Sana.) I wanted to order a double one, but for now I’ll wait a little ... I need to figure out what we have.)

Details on kneading the dough:

Because. that I already had a dough in the evening, I set up program number 1 in this way:
Temperature equalization 0
Mix 1 15 minutes intensity 3 (maximum)
Ascent 30 minutes 30C
Kneading 2 1 minute intensity 2 (medium)
Ascent 30 minutes 30C

Then she took out the dough from the bucket. folded it in an envelope. smeared with vegetable oil. I removed the shoulder blades from the bucket. returned the dough there, distributed it along the entire length.
Set up program # 6
Fermentation 1h 30min. 30C

Dough at the end of the first batch and at the end of fermentation:

First bread on Sekova Bakenzyme (without yeast):



I will not write the recipe and the description of the process, because the leaven "did not wake up" for me, as a result, I changed the settings during the play. Plus, the end result is satisfactory. We still need to work on quality.)

After baking, I covered the bucket with a towel, put it in the sink with cold water for 10 minutes. Then, with a spatula, she separated the bread from the walls and turned it over.

Bucket after removing the bread



After removing from the bucket, the bottom of the bread is wet and the walls are rough. Wrapped it in a towel and left it on the wire rack overnight. In the morning the bread is completely high. the crust is crispy. the walls were aligned. Quite a decent look.)

[Ksyusha]

Ksyusha, and what is a buczyme? In the sense of some kind of purchased leaven?

[Manna]

Manna, yes, purchased sourdough. Here I wrote about her:
Wheat toast bread with Sekowa bacon ferment (Omela)



shl. for some reason, a link with only the name of the topic is not inserted, the photo is still dragged along. I click on the ball like.

Ksyusha, why is the bucket after baking?

Ol, how did you want ?? Pay for sustainability. It is made of stainless steel, it will bother you anyway. Well, of course I overcooked the bread. At the end I added a big temperament, it seemed to me that he was pale.

Oksan, and the top, I see, is not browning properly, as in all HP with windows?

Ksyusha, what is her minimum bread size, out of how many grams of flour?

Gal, first of all, it turned out to be half a bucket in size. Secondly, there is neither oil nor sugar in the composition. Plus, I don't know which theme to choose. At first I installed 140C, it seemed a little to me. I added 170C, fried it a little.) And there are also heat-resistant glasses in the kit, which are put on a bucket to increase the heat, as I understand it. I did not use them. Next time I'll try with them. In general, we still need to deal with it.

Ksyusha, what is her minimum bread size, out of how many grams of flour?

Manyash, they write in the instructions from 500 g, but optimally for 1 kg of bread. Then it can be cut in half and frozen. Less bread with two scoops just won't knead. And then it will not lie down exactly during fermentation, it will be at one end. There is also a double bucket from HP Gareña. You can bake 2 different breads at once. I found out, it costs 2300 rubles. I'll wait a while, but theoretically you can order it.

And there are also heat-resistant glasses in the kit, which are put on a bucket to increase the heat, as I understand it.

On the bucket itself, inside?
You must try with them later, okay?

Yes, on the bucket itself, like this:

Ol, how did you want ?? Paying for sustainability. It is made of stainless steel, it will bother you anyway. Well, of course I overcooked the bread. At the end I added a big temperament, it seemed to me that he was pale.

Yes, I don't want anything anymore - the other day I bought such obscene flour in Ashan, I didn't have such ugly breads from the very beginning.

Ol, what is the brand of flour? Ashanovskaya which? I stopped taking it a long time ago .. something didn’t please me.

About the bucket. I just want the person who is going to buy this HP to have a real idea of ​​what. what awaits him. In the teflon bucket from the first configuration, of course, there will be no problems with sticking.

Ksyusha, I didn’t remember, I immediately threw the package away, but of a little-known brand; from somewhere in the regions - I like to buy this - they, more often than not, hardly make their way to the capital markets and therefore try to show the goods with their face. And here is another part, not the face. No matter how much I pour this flour - and the dough "floats", I put it in the cold, in the hope that it would "come to its senses"; have to be thrown away.

Photo of pies Here.

On the bucket itself, inside?
You must try with them later, okay?

Galya, look, she was baking with glass, she opened it for the last 10 minutes.





Baked bread (yeast free). The weight of the finished bread is 1070 g.

[Omela]

Omela, Ksyusha, and on the contrary, I just began to take Ashanovskaya Every Day, which.
Very cool flour! A hundred times better than Altai Granmulino.
Such a fluffy and aromatic bread is obtained !!

Mash, I took it for a very long time, but then somehow I replaced it with a tower and the houses were stunned (in a good way) from bread and cakes. I still won't make it to the Altai first-class one. I like her here.

Galya, look, she was baking with glass, she opened it for the last 10 minutes.

Oksan, the bread is handsome! But the crust on top would be darker

Galya, thanks!

But the crust on top would be darker

Well, if for a purely aesthetic perception.) Next time I'll try to fry the sides a little less so that the contrast is not the same.

Well, if for a purely aesthetic perception

There are no complaints about the sides - excellent sides!

Baluvana is your GalYu!

Ksun, here I’m looking at your exploits and I think I can pull my Goreshka from the balcony, eh?
I'm really afraid of her

Mash, I nunenay !!! I like it, even with certain inconveniences with a bucket: the dough sticks when kneading and rises to the edge. I'm afraid of everything. that pops out, well, and sticks when baking. I want to fight the latter with non-stick grease. that is, I will pull out the dough, wash the bucket, grease it with grease and return the formed roll back.)

Today I was kneading the dough for pies again. Very comfortably.

Who has a tanned roof ???





After 2 kneading, I pulled out the dough, rounded it, left it for 5 minutes. At this time, pulled out the shoulder blades. washed and dried the bucket. smeared with non-stick grease. I made a roll from the dough and returned it back to the HP. Bucket after baking:



Ready bread 1222 g, on bacon ferment (without yeast), was baked without glasses, because the bread grew to the lid.

[Oksan]

noooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
Oksan, that's a completely different matter!

Gal, I like it too !!!

I would say that it turned out perfect. And what kind of bread? Wheat, 1st grade flour?

I watch you take over the stove !! the bread is great !!

you take over the stove !!

We have lyuboffffff !!!!

And what kind of bread?

Galya, potato bread. Flour 1c, CZ, wheat germ, talkan. I don’t make out recipes. more not for anyone.

[Little]

And what about me? Little, apply to me in a personal please

You didn’t buy a bacon enzyme ???

We have lyuboffffff !!!!
Galya, potato bread. Flour 1c, CZ, wheat germ, talkan. I don’t make out recipes. more not for anyone.

for me, please!
I'm on my own for now perverted I'm doing experiments on leaven))

Ok, I'll issue it tonight.

Potato bread with talkan on sekowa bacon enzyme (Omela)

Wheat-rye bread with yogurt and sekowa bacon ferment (Omela)

Well, why happy? Aaa?))

[Omela]

Omela, I came to you in the subject.
I want HP for a long time without Teflon.
But the option with pulling out does not suit me either. Once you pull it out, I will knead it in a dough mixer and bake it in the oven. And I need not to get my hands dirty. I have another lala on the way. It's the first year after giving birth that I usually take out my HP. Well, I've been waiting for a similar option for a long time. MV waited for this one too

I read that it is necessary to leave the bread to cool right in the oven and then it will get off well, have you tried it?

[3do4ki]

3do4ki, It will always burn and stick to stainless steel, no matter how you want it.

Well, I understand that. But how hard is it to peel off?

I have molds for tin bread. Sticks violently.