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

[Marina]

Marina,

You see, Panasik is ideal for auto programs.
And in terms of individual settings, he only has the ability to make separate kneading + separately baking + proofing at 40 degrees. Moreover, each stage must be started manually. That is, programming as such no.
Panasik is very well made. Wonderful delicious auto programs and if you bake with yeast to fit into the schedule, then the program will do everything by itself.
However, if you have completely programmed some special mode, you may sorely miss it. The longest program for Panasik is 5 hours of the cycle, without taking into account standing, and if you need longer on the machine and you agree to take a less indestructible stove, then I would send you to the topic of the choice of HP.

2501 and 2511 the difference is only in 2 programs with low yeast and with filling. The dispensers are the same.

Buttercup, I will hide for a minute and vyaknu from under the table. Look here:

In terms of build quality, I suppose, it will not reach the Panasik. But FUNCTIONAL, there the crusts are declared, like the new Panasik, and so far even the auto programs have not disappointed the girls.
It looks like a paw)))
Multicooker MX11 "Breeze" with the function of a bread machine and a kneader

[Lena]

Lena,

so I look at this machine the same, someone wanted to buy from us and ... silence, but I need a car in the city, I'm in no hurry, but I need it. My old Redmond dough mixer works like a dough mixer - I bake in the oven, but only pies, I don't like redmond bread, the kneading there is not correct I was not lucky with the Axion meat grinder, it burned out the first time I used it - I handed it back

what was your flour weight? what is the general recipe for composition

400: 350 rye c. h. + 50 poods with bran. I looked at the plate, of course, I shifted the agram with panifarin. I have 6% of the total weight. It should be reduced by three times, at least.
But how he mixed, practically without my intervention. And beautiful

[Svetlana]

Svetlana, 400: 350 rye c. h. + 50 poods with bran, no more than 1% of all additives

Buttercup,

so Sedne bought it. We need to stir her up

[Sedne, Svetlana]

Sedne bought it

Exactly? And what is silent, promised to tell like. Sedne, Svetlana, ay-ay, prick as it is in Temko about the choice of hp

[Buttercup]

Buttercup, so the topic for it already exists and the bread of Light has shown.

[Svetochka]

Svetochkawhere I'm already running, tell me where to run

[Buttercup]

Buttercup, so the topic for it already exists and the bread of Light has shown.

poke

Multicooker MX11 "Breeze" with the function of a bread machine and a kneader, but on automation, as I understand it, it differs slightly from Panasik.

Hello colleagues. I have a question: hasn't anyone tried to replace sugar with sugar substitute in Easter cakes or very sweet dough? I now have stevia in the drawer, but it has a smack, until I decide to put it on by default.
Can anyone have a positive replacement experience with a perfect result? Which sahzam would you recommend?

[fffuntic]

fffuntic, Helen.
I have friends who are diabetics. There are a couple of young families just type "correct" in nutrition.
Tried their deputies. Somehow it happened that they were different.
I did not feel a more disgusting aftertaste.
I decided it was easier to refuse altogether than "this".

But as always. "The taste and color ..."

[Lena]

Lena, here's the recipe for stevioside. In general, Anya has all the recipes with sugar substitution.

Alternative Easter cake with chickpea flour (from boiled chickpeas) (Anna1957)

Can anyone have a positive replacement experience with a perfect result? Which sahzam would you recommend?

Lena, depending on what purpose you have.
Why do I say ...
The last three springs I baked with fructose. Very tasty, indistinguishable.
But now fructose is hitting everywhere. They say, it is high in calories, they say it is deposited in the liver (?).
I stopped baking and stopped eating. In short, no way.
Stevia is said to be useful. But who knows what they will say about her in 5-10 years.
I tried it, of course. I can't hear her in baked goods. I don't put coffee in tea, there is a taste. And for me not a problem, unsweetened drinks. I drink so simply. I don’t make compote at all.
Sometimes I pour myself stevia into simple dry cookies or pour a little Jerusalem artichoke syrup.
This is my experience.

[Margarita]

Margarita, and you baked cakes with fructose? I baked biscuits with fructose when my son was not allowed sugar. They baked very badly for me, it took a long time to bake at a low temperature. And then my oven was also a problem, so I was very happy when it became possible to eat sugar for him.

[fffuntic]

fffuntic, Lena, necessarily with a sweetener? I reduce the amount of sugar in baked goods. Maybe this option will suit you?

[Anna]

Anna, yes, I baked it with fructose! Yes, both Easter cakes and cookies. She always behaved like sugar. I didn't notice the difference, Anya.

I was very happy when he could eat sugar.

May God grant our children health!
Let everything be possible.

[Margarita]

Margarita, here the cookies were baked normally. I have not tried Easter cakes. And there were problems with biscuits. Well, okay. While the question is cleared and that's great

[Lena]

Lena, I baked with stevisoid, I didn't like it, some kind of "cold" aftertaste, I don't know how to explain, but I won't do it anymore

aha, I just got worried because of diabetes. But my people are harmful, if it is not tasty, they will go and buy a roll in a store with sugar. Therefore, it is necessary to replace something, but so that it is edible. Relationship with sugars is bad. I prefer either sugar or nothing at all.
In bread, it is a tolerable amount of sweet, but now the holidays and figs of what you can bake sweet, if there is a smack.

[Lena]

Lena, like the girls in the topic about losing weight somehow used FIT, you need to ask them

Fit

There the composition. IMHO

... I prefer either sugar or nothing at all

I am for this option

Yes, I do the same with sugar, I pour less than the norm in the recipe, but I don't eat much, it's easier for me, I have insulin and I can compensate, I can't do this on pills

So, Bread "Westphalian Passion"

1. Peeled rye flour 320 g
2. Wheat flour c / z 80 g
3. Dry yeast 1.5 tsp (fresh took 15 g)
4. Serum 340-360 g
5. Honey 1 s. l.
6. Dry malt 1.5 c. l.
7. Olive oil 2 s. l.

In HP, knead on Pizza or Gluten-free (with Heating) 10 -15 minutes

Then disable.
Leave proofing for 1 - 1.5 hours
Switch on Baking 55 min.
All!))))

And how much salt?

And how much salt?

The original recipe had 1.5 tsp.
Lyudochka, right?
I've been putting in 1 tsp already.

Look for taste!
Start with one.

it was because of diabetes that I was concerned. But my people are bad

Lena, I bought a fitparade in the magnet now 14).
I read a lot, chose. And finally I made up my mind. There is Stevia and Erythritol. The most natural of all. I read the doctors' reviews. Came to this conclusion
I use it in biscuits and cottage cheese casseroles. No aftertaste.

I don't put anything in tea or coffee. I like savory ones.

The original recipe had 1.5 tsp.
Lyudochka, right?
I've been putting in 1 tsp already.

Yes, so, for my taste 1h. l. enough. And it is very correct to replace sugar with honey in rye, rye bread loves honey very much, somehow I didn’t put anything sweet at all, so my husband overshadowed and said not to do it anymore Honey still gives rye the right aroma

[Ritus]

Ritus, received the information. Additive without aftertaste is SUPER !!!!

and you also faced this garbage? or just for prevention? For prevention, the grandmother said in two: doctors write that it is also bad for a healthy person to deceive the body. It is more beneficial to only reduce the amount of sugar.

Buttercup, and I replace honey with molasses.Allergy to honey

Honey does give rye the right aroma

And yeast nutrition! But how! Lyudochka,

So, Bread "Westphalian Passion"

1. Peeled rye flour 320 g
2. Wheat flour c / z 80 g
3. Dry yeast 1.5 tsp (fresh took 15 g)
4. Serum 340-360 g
5. Honey 1 s. l.
6. Dry malt 1.5 c. l.
7. Olive oil 2 s. l.

In HP, knead on Pizza or Gluten-free (with Heating) 10 -15 minutes

Then disable.
Leave proofing for 1 - 1.5 hours
Switch on Baking 55 min.
All!))))

Won't the rye regime work? There is almost the same:
kneading for 12 minutes
proofing 1.5 h
baking 1 h

[Anatoly]

Anatoly, here the spreading interval is given, but we focus not on time, but on the level of rise, it is necessary that the dough should increase 1, 5 times, otherwise it can be done on rye, but look, that would not rise more, otherwise it will fall

rye mode will not work

It will do. Hell
But there are surprises. Now he is hot, then he is cold, then everything is perfect.
Let's just say: when I have no time to play Rye.
If I'm at home and hustle in the kitchen, I put it on a semiautomatic device.
The result is good. Try it AS YOU like it.

Girls! and my Panas, who are not new and recently acquired, began to mow, the bread is low, the crust is thick and the crumb is not rubbery, but crumbling ...
what is it? crashes in Programs?
I want to try to give her one last chance and bake Natasha's bread .. and then in my native Panas .. and compare

Well, somehow it's hard to believe that the regime is directly to blame. He kneads and bakes.
Are you sure you have no problem with flour / yeast? And that there was no heat in the kitchen at that moment, otherwise the stove could switch to summer mode.
Crumbly means poorly mixed. Most likely, it turned out to be dry kneading, the mixer drove the dry lump over the bucket and did not knead it well for you. The flour could dry out and require more water, but you did not give it.
Maybe the yeast has gone bad. And they can destroy the whole bread. But it looks more like a very dry mix. A lump of thick unblended dough could not be raised and the yeast could not be raised.
You are a kolobok (kneading) for a start, track and rise in mode. It will immediately become clear whether something works there or not.

And now I have ruddy bread in a bread maker. Previously, we had problems with voltage, rarely when it was more than 200 V, 185-195 most often, and recently something was redone at the substation and it became 213-215 V.

[Anna]

Anna, we have a panasik on the stabilizer, before the same voltage was running from 100 to 260v, but last year a new transformer was installed in our village and good wires were stretched, the outlet became 220-230, but we left the stabilizer, otherwise you never know what. The light went out at 6.30 this morning. Until now, no, apparently somewhere that tree fell on the line in the forest

[Lena]

Lena, I seem to do everything as always ... but today I will try especially carefully and carefully
Dry mix ... and why does the roof fall? Is it like an excess of liquid or something else?

[Vika]

high power only on baking, and on a batch with fermentation there the cat cried, even if the voltage jumps. Vika does not have our backwoods, so I doubt that there is a problem with tension, and secondly, the bread is still baked, but the quality is poor, and if it was baked, then there should have been enough tension for kneading with fermentation of tension.
I think something happened with the ingredients.

But any technique can be buggy. The stove must be de-energized when out of work. So that electronic brains are reset and rest.
we have little information on the faults of our stove. Interestingly, she can bake and knead normally, but turn off the heating during fermentation? What are the most common electronic problems in it? unknown Perhaps they are not. It either works or it doesn't work at all.



Vika, I have a bad idea, if the stove turns, kneads and bakes, how it can then break down. Does the mixing time and fermentation temperature go astray? There is no such complaint. Once it moves, it should work.
And the ingredients can go bad at once. Follow what is happening there and questions will disappear immediately. Touch the tena on fermentation.Watch the bread rise.

A draft can make its way into fermentation, it can become crooked, blowing from a window, and so on and interfere with the yeast. I think at the ingredients and the external factor.

Somehow I also had a joint. I usually put bread for the night, the technology is proven. And then suddenly several times in the morning I received bread with a collapsed roof. At first I was upset: what is it? Panasik never failed. And then I realized that the flour was too wet. She even sifted poorly through a sieve. Reduced water - and voila! Everything fell into place. So, I think, the reasons should be looked for in the ingredients, the girls say correctly.

[Lena]

if the stove is spinning, kneading and baking, how can it break down.

not to break, but to work worse. I had this with Kenwood, well, that unsuccessful bread went, one after another, and then generally started baking very early and the bread burned.
But this is not Panas and he never stood next to him
So today I sooo carefully measured everything, took the yeast I bought yesterday and got a great result.
Lena, thank you very much for all the advice you give us !!!
I think that my flour is very dry and requires more liquid, or maybe the yeast was a little overdue. I will be more careful and attentive in the future.

[Vika]

Vika, so if you follow it, everything immediately becomes clear, at least for Panasik. He's buggy in a simple way.

On kneading, I must work out the declared half hour. If you see - the stove does not knead as it should, if there is something sticking there - it is clear, a malfunction.
The shades should be heated on fermentation. You touch it with your hand - cold, it is also clear that there is a malfunction.
and if half an hour has kneaded and the shades are normal, it means - the ingredients.
Harder with baking. It's hard to check if it's heating normally. Only if the test baking mode is started and so that the test does not give a signal about a failure. But on the other hand, if you monitor the mode, and the oven kneaded normally, the bread rose normally, but the oven could not bake - you can also immediately see that it is necessary to check whether the heating on the baking is working properly.
By the way, tests in the test mode are also an indicator. Don't forget about him.
The machine has a weak point - the temperature sensor. Here he can give out the summer mode in winter. But if you watch all the stages in the mode, you will see it.

Hello everyone! For a long time I studied our forum, compared, looked closely, and in the end still opted for the proven Panasonic bread maker. Parents have had model 2502 for 6 years and constantly pleases with delicious bread and excellent dough. I decided to buy a newer model and opted for 2512. And that's 2 days since I became its owner (thanks 🎅). But to be honest, I'm a little disappointed (((from the first turn on it kneads the dough quite noisily, it's the part that turns the kneader. And it's plastic (((the second minus is the color of the crust. average parents have always been rosy and beautiful. Now I made a quick basic, and the bread has some very unpleasant smell .. I don't know what could be. Fresh yeast, a new pack ...
Owners of 2512, have you encountered such problems? Maybe it makes sense to try to return it? Or is everything within the normal range for the new Panas? And advise what yeast and flour do you use? I would be glad to advice!

[Blissska]

Blissska, congratulations on your good helper.

I'll start with the good right away.
1. New stove, full of grease, brand new shades and so on. Wait until everything burns, then the smell will disappear. After a few bakes.
2. Shadows should also be developed. Use the darkest crust for now. Over time, you will switch to light.
3. Make sure when you add food to make sure it is only in the bucket and not on top. If the flour gets on the tena, there will be a smell too.
Now the news is worse, you can't make high-speed bread tasty in principle.
"Now I made a quick basic, and the bread has a very unpleasant smell ... I don't know what it might be. Fresh yeast, new pack ... "forget completely! fast modes once and for all.They are not intended for domestic flour, only for super-strong foreign flour, and the bread tastes different from what we are used to. Only normal long-term settings should be used for our delicious bread.

What is the excess noise expressed?
all machines have a metal pin - a plastic rim, the stirrer itself is metal. The machine must have some backlash when planting the agitator - it is so constructively conceived.
But the mixer should not scratch the bottom of the bucket without the dough.
Also, are you sure that you are not throwing too steep dough and the machine kneads it loudly with difficulty?

shl. If we continue to discuss the technical features of the machine along with the start of operation, then it is better to go here
Hooray, bought a Panasonic bread maker! First impressions and reviews
technically here
Panasonic Bread Makers # 1 Problems and Breakdowns

(now we are on the subject of sharing ready-made experiences and recipes)

Dear bakers! Please help me make my choice, I have been suffering for a week. I choose between 2502 and 2511. I know that they are different both in appearance, and in the number of dispensers, and in programs. All this is not very important for me, but rye bread is important for me - it is there and there. And the reviews about the very loud sound of the yeast dispenser in model 2502 are also confusing, and in model 2511 there are reviews that plastic is cheap and smells.
So where to stop in the end, tell me?

[xaxahappy]

xaxahappy, I have 2511, it's strange, the first time I hear this about plastic, I don't smell anything and the plastic is good and dispensers bang all panasiks equally loudly
About rye bread, if you bake pure rye bread, then as a rule it is still manual help to the oven, so there is no difference in this regard. The only thing is, the fewer dispensers, the less that can break quickly, dispensers are a weak point for Panasiks

I know that they are different also in appearance

So choose "by appearance"!
Which one do you like better ?! And good luck with your pastries. Join us in the New Year!

if the oven is pure rye

Lyudochka, you know that people often call Rye any bread where there is rye flour and malt!

(I am sinning myself)
So ... for us ESI is not white, it is rye.
Any "rye" oven bakes perfectly with different amounts of flour! But sometimes our help is needed too! But what about !?
Well, I personally have 2501. We are coping. There is no yeast dispenser in it. And for raisins it is muffled. Sorry, but ... the cap broke.
So buy, don't hesitate. And we will teach you how to bake bread of any degree of "rye"

And the reviews about the very loud sound of the yeast dispenser in model 2502 are also confusing, and in model 2511 there are reviews that plastic is cheap and smells.
So where to stop in the end, tell me?

2502-2512 metal on top, plastic under it. The plastic is the same for ALL Panasiks. But it is RARE that there is a bad batch of this plastic, regardless of the model, which smells in the first few baked goods. Then it disappears.
The yeast dispenser really does sound like a loud click on all programs. This is inconvenient if the stove is in the audible zone, especially in the morning and at night. Moreover, in 99 cases out of 100, this dispenser is not needed at all.
And some here in Temko are totally against him in general and believe that he has a lot of one case, he doesn't need anything at all.
In the model, it is more expedient to look at the program table in Temka. 2511 has more programs than 2502, that is, it is cooler, it will do more types of bread (in addition to those in 2502), and dispensers are generally a second thing. You can live perfectly without them.

[xaxahappy]

xaxahappy, I have 2511. The smell of plastic disappeared in an hour, took the HP out of the box and the smell disappeared. There was NO other plastic smell EVER.

Well, for the sake of honesty, I must confirm that there are stinks for the first time, but very rarely Stink outside the model, and 2502 is no exception, it only depends on the case.
But you should not be afraid of the stink, it then quickly corrects

Thanks a lot for your help! I will choose 2511

And some here in Temko are totally against him and believe that he has a lot of one case, he doesn't need anything at all.

Yes, I think so! Disp. for yeast - this is either utter nonsense, or razvodilovo for money. They also wrapped the body with a piece of iron, just to rip off the extra loot from the bakers.
And I have nothing against varis for raisins and other additives. Let it thunder, it's not in my kitchen




Is it just my ava periodically disappearing?

[Blissska]

Blissska, I have the same model. Do not put the stove in a draft, and the temperature is average. There are very sensitive temperature sensors. You need flour with protein 12-14%, especially for a fast regimen. I'm using it with yeast for 600 flour 2 hours. l box. The most delicious bread is low-yeast. Recently, I have been kneading on dumplings and baking in the oven. And I see the difference in flour. I strongly advise Tikhoretskaya in Magnit.

It is quite possible to do without a yeast dispenser, I can do without the usual, I myself add raisins, etc.
As for the white crust of bread, this happens at first, then the bread maker will start baking better.