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Technical characteristics of the Profi Cook PC-BBA 1077 bread machine
- Temperature maintenance: Yes
- Brand: ProfiCook
- Power: 550W
- Maximum baking weight (g): 1000
- Baking weight adjustment: Yes
- Baking form: Loaf
- Choice of crust color: Yes
- Timer: Yes, up to 13 hours.
- Number of baking programs: 13
- Gluten-free baked goods: Yes
- Custom Mode: Yes
- Wholemeal bread: Yes
- Dough kneading: Yes
- Accelerated baking: Yes
- Preserves, jams: Yes
- French baguette: Yes
- Removable cover: Yes
- Dispenser: Yes
- Power Failure Memory: 10 minutes
- Display backlight: Yes
- Body Material: Metal
- Dimensions and weight Weight: 7.8 kg
Bread maker ProfiCook PC-BBA 1077
A Power cord
B Handle on the lid
C Cover with inspection window
D Ingredient dispenser
E Control panel with display
F Side vent
G Baking dish
H Spatula for kneading dough
I Housing
Accessories:
a Measuring glass
b Measuring spoon
c Hook for removing the dough blade
Display of bread maker ProfiCook PC-BBA 1077
Description of the bread maker ProfiCook PC-BBA 1077
ProfiCook PC-BBA 1077 - Bread maker with 13 built-in programs. With its help, you can easily prepare at home many varieties of homemade cakes, as well as a variety of desserts. The presence of such a device in the house allows not only to provide the family with freshly baked homemade bread for every taste, but also to decorate the table with original dishes for any holiday.
Preset modes include breads such as Whole Grain, White, Milk, French, Gluten Free, sandwich bread and others. In addition, you can use it to bake a cake or make excellent homemade jam. It also has its own mode that you can program yourself.
The cooking form is distinguished by its spaciousness: the maximum weight of the finished dish is 1 kg. Special materials from which the form is made provide protection against sticking of the dough. It also makes it easy to clean after cooking.
In addition to choosing a recipe, the user can also program the desired degree of baking by choosing the color of the crust. You can also set the size and weight of the finished dish in advance, choosing from 2 options: 700 gr. and 1000 gr.
A special topping dispenser is designed to create dishes with various additives: nuts, berries, fruits, seeds, etc.
The bread maker is controlled using an electronic panel with a built-in display.
The metal case not only protects the ProfiCook PC-BBA 1077 from physical damage, but also looks stylish in the interior of any kitchen.
Questions about baking
• After baking, the bread sticks to the mold
Leave the bread to cool in the mold for about 10 minutes, turn the mold over, if necessary, lightly move the dough paddle from side to side with the drive shaft.
Lightly oil the kneading spatula before baking.
• How can holes in the bread be prevented (due to the dough spatula)
You can remove the kneading spatula with your floured finger before the dough comes up one last time. The display should (depending on the program) show the total program time of approx. 1:30. If this method does not work for you, use the hook to remove the spatula for kneading the dough after baking. If you act carefully, there won't be a big hole.
• When the dough rises, it flows over the edges of the baking dish
This happens especially when using wheat flour, which is better suited due to the higher percentage of gluten.
Remedy:
a) Reduce the amount of flour and adjust the amount of other ingredients accordingly. The finished bread will remain large.
b) Add 1 tablespoon of melted margarine to the flour.
• The dough is suitable, but settles during baking
a) If a V-shaped hole appears in the center of the bread, there is not enough gluten in the flour, which is due to too low protein content in the grain (this happens if the summer was rainy) or if the flour is too wet.
Remedy:
Add 1 tablespoon of wheat gluten to the bread dough for 500 g flour.
b) If the dough falls in the center in a funnel shape, this may be due to the following reasons:
- the water temperature is too high,
- too much water has been used,
- there is not enough gluten in flour,
- a draft has occurred as a result of opening the lid during baking.
• When can I open the lid of the bread maker during the baking procedure?
In principle, this is possible in any case during the dough kneading procedure. During this time, a small amount of flour or liquid can still be added if necessary.
If, after baking, the bread should have a certain appearance, proceed as follows: Before the dough begins to come up for the last time (yes, the display, depending on the program, should show a time of approx. , a preheated knife cuts on the resulting crust, sprinkle the crust with seeds or grease with a mixture of starch and water so that after baking it shines. During the specified time period, the oven lid can be opened for the last time, otherwise the bread will fall off.
• What do the flour type numbers mean?
The lower the type number, the less ballast substances are contained in the flour and the lighter it is.
• What is whole grain flour?
Whole grain flour can be made from all types of grain, i.e. from wheat including. The designation "whole grain flour" means that the flour has been ground from whole grains and therefore contains more ballast. Therefore, whole wheat flour is slightly darker. However, whole grain bread doesn't have to be as dark as most people think.
• What should be considered when using rye flour?
Rye flour does not contain gluten, which makes it difficult to bake bread. That is why “RYE WHOLE GRAIN BREAD” has to be baked from bread leaven.
The dough is suitable only if, when using gluten-free rye flour, at least% of the specified amount of flour is replaced with flour type 550.
• What is gluten in flour?
The higher the type number, the less gluten the flour contains and the less suitable the dough will be. Flour type 550 contains the highest percentage of gluten.
• What kinds of flour are there and how are they used?
a) Corn, rice, and potato flour are best for people with gluten allergies or people with sprue or celiac disease.
b) Spelled flour is very expensive, but it does not contain
chemicals, since spelled growing on very poor soil does not absorb fertilizers. Therefore, spelled flour is especially good for allergy sufferers. For baking with this flour, you can use all recipes from the instruction manual, which indicate the types of flour 405, 550 or 1050.
c) Millet flour is especially suitable for people with allergies to several substances. For baking with this flour, you can use all recipes from the instruction manual, which indicate the types of flour 405, 550 or 1050.
d) Durum wheat flour, due to its consistency, is best suited for baking baguettes, it can also be replaced with coarse durum wheat.
• How to increase the digestibility of fresh bread?
If you add 1 pureed boiled potato to the flour, the digestibility of fresh bread will increase.
• How much baking powder to use?
As in the case of yeast dough, and in the case of leavened bread, which are sold in different quantities, it is necessary to adhere to the manufacturer's recommendations given on the packaging and calculate the amount of the corresponding baking powder depending on the amount of flour.
• What can you do if your bread smells like yeast?
- If you have used sugar, reduce the amount. However, this will make the bread a little lighter.
- Add regular alcoholic vinegar to the water. For a small loaf of bread = 1 1L st. l., for large - 2 tbsp.
- Replace water with buttermilk or kefir. This can be done in all recipes, by the way, it also helps to preserve the freshness of the bread.
• Why does the bread from the oven taste different from the bread from the bread machine?
This is due to the different humidity levels: Bread baked in the oven is much drier due to the larger size of the oven. The bread maker is more moist.
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