Andrei
How I bought a new stove, after returning the broken one, I didn't write anything on the forum, I just read it mostly. But here's a problem.

As many as 8 months have passed since that moment (since the purchase of a new one). I bake 3 times a week maximum (bread, muffins, or sweet treats). That is, we can say that I bake a little in comparison with many. From this it follows that the wear of the stove should be minimal.

But what was my surprise when, right before the new year, bread began to stick to the shoulder blades. And now, when you take out the bread, part of the bread breaks out, that is, a part of the crumb remains on the shoulder blades, although earlier everything had come off ... It's a shame ...

Moreover, it began to adhere simultaneously to two shoulder blades.

And what to do is not clear.

So I think I can carry it under warranty, let them change the blades. The coating is defective, the coating did not last even a year with such a low intensity of baking.
mish
It sticks, but not always. I cannot establish the frequency, although I bake often. Maybe it's just a test reaction to the weather and changes in humidity in the room, somewhere on the forum they wrote about this.
Andrei
It's strange, why is the weather, if it seems to depend on the coverage ... Although I don't know, I won't argue

Now it became interesting how others are doing with this, because it’s a strange phenomenon, it would be fine if the oven was old.

And before, I just always had mixers in the bread, and when I picked them out, the crumb did not pull out - it just lagged behind the crust, but now it pulls out hard with decent pieces of crumb ...
mish
And you have this with any test or with some specific one?
shade
Peace be with you bakers!
Andrey why not take out the stirrers after the last batch
I started doing this after 3 or 4 bakes and the problem has disappeared and the holes
almost invisible
only of course this method is not suitable for delayed start
Qween
Andrei , with my bread, such a story for a month already 3. When I bake in the afternoon, I take out the mixer, and when on the timer, pieces of bread baked on the mixer break out. I tried different ways of dealing with this, but the result did not change. The coating on the mixer is intact.
Andrei
Quote: shade

Peace be with you bakers!
Andrey why not take out the stirrers after the last batch
I started doing this after 3 or 4 bakes and the problem has disappeared and the holes
almost invisible
only of course this method is not suitable for delayed start

It's just that I almost always put bread in the morning. That is, when the batch passes, I sleep.

Anyway, in the morning there is a pleasant smell of fresh bread
Quote: mish

And you have this with any test or with some specific one?

In a bun he pulls out the crumb. In dairy too.

And I often bake like this:

water - 380 ml;
salt - 1.5 tsp;
wheaten flour 420gr;
I often replace rye flour 80 gr with: (bran (50) + wheat germ (20) + whole grain flour (10)) or (rye flour (50) + wheat germ (20) + whole grain flour (10));
yeast 1.5 tsp;
sugar 2 tsp

This is a modified village style baguette recipe.

It didn't stick like that before ...

In muffins, because of the fat, everything is fine.
Andrei
Quote: Qween

Andrei , with my bread this story is already a month 3. When I bake in the afternoon, I take out the stirrer, and when on the timer, pieces of bread baked on the mixer break out. I tried different ways of dealing with this, but the result did not change. The coating on the mixer is intact.

Sadly, I also have shoulder blades, how new they look
shade
Peace be with you bakers!
If I am not mistaken, PACKAT advised pouring oil when laying products
I really haven't tried it myself
Andrei
Quote: shade

Peace be with you bakers!
If I am not mistaken, PACKAT advised pouring oil when laying products
I really haven't tried it myself

Oh, well then the question is how much to pour or can it just completely dip in oil before baking? And will the oil normally last half a night until the kneading begins? But try - I'll try.

Although this is already starting to hurt - why do Mulinex have such a bad coverage then? .....
Nat_ka
We got used to pulling the shovels out of the cooled bread, then the "losses" are small.
Andrei
Quote: Nat_ka

We got used to pulling the shovels out of the cooled bread, then the "losses" are small.

Oh, thanks, and this is an interesting option - I never tried to pull the stirrers out of cooled bread and it never occurred to me

I wonder what the losses will be and how the bread will mutilate

I'll try how I will bake in the near future, but most likely at the end of the week
Andrei
Today, finally, in the morning, the oven baked another bread.

Usually I always took out the stirrers from hot bread, immediately after baking. Following the advice given earlier, I cooled the bread. But not completely, I was in a hurry to work, and took them out of some warm bread.

I liked the result! The stirrers haven't mutilated the bread! Hurrah

Now I want to try soaking the stirrers with oil before baking and check the result.

And then I want to make one more check. I found one piece of advice in the internet and it interested me.


How to save the teflon coating of a bucket or spatula and make it easier to take out the bread.

Grease a bucket and a spatula well with melted high-melting edible fat.
Put the bucket with the spatula in place in the bread machine for 10-20 minutes in baking mode.
Cool down.
Use the bucket as before. If after a while there are problems with removing the scapula, repeat the procedure.


By refractory fat, I think they mean margarine.

In general, as I try with oil - I will inform you and I will also inform you with calcining. Probably I will only warm up the shoulder blades with fat.
Qween
Andrei , I pour butter directly onto the mixer, but the mixer sticks to the bread.
Andrei
Quote: Qween

Andrei , I pour butter directly onto the mixer, but the mixer sticks to the bread.

I want to try not just pouring onto the inserted stirrers, but moisten it in oil (dip it completely), and only then insert it into the bucket.

I understand that it is unlikely to help, but after the experiment I can say for sure whether it helps or not.

After that, everyone on the forum who is interested in this problem will also know how effective it is.
Antonova
For some reason, they also began to stick to the dough ... and pull out pieces. Oil "in the mixer" does not help! And before the shoulder blades always remained in the bread, I already learned how to pull them out neatly from the hot bread, and now they suddenly began to remain in the vat, BUT !!! with decent pieces of bread. Just some kind of disaster !!! True, I no longer put bread at night, because the bucket began to creak during kneading ........... pulls I put the stirrers after the last batch. In short Moulinex turned out to be a complete suck!
Seich
Yes, there is such a problem! To be honest, I did not even expect after such a short time, the oven has been in operation since September, we bake it once a day. Lately it has been really difficult to pull out the stirrers, only with a piece of bread. I tried the cooled one a little better, but this is not a solution to the problem. If you take a closer look at the coating on the mixers, small chips appear, apparently this is the problem. Low-quality cheap coverage !!!
Andrei
Yes, I also did not expect this from Moulinex ...

Parents bought Mulinex 3000 before the new year - another matter altogether. The spatula stays in the bread all the time and does not rip out chunks from it. It is both smaller and thinner and tilted. The hole is smaller from her. I, too, took care of it for 5 days and was very pleased!

In short, the 5004th model has a lot that is not thought out and unfinished.

Here I will try to fry the mixer, having processed melted margarine before this, in a bread maker for 10-20 minutes in baking mode. As soon as we finish eating, I'll try it right away.

We will try to somehow correct the flaws ...
Rem
It looks like the reason is one - not high-quality Teflon spatulas! As soon as it begins to peel off, the pieces falling off will be more and more.And therefore, the dough sticks to the shoulder blade even during kneading. There are only 2 options: 1-accept and bake further
2-fix the blade firmly on the shaft and do not touch it.
Is it expensive to buy a shovel, and how long will it work? They won't change it under warranty, I think.
It lasted for 8 months.
Pakat
Quote: shade

Peace be with you bakers!
If I am not mistaken, PACKAT advised pouring oil when laying products
I really don't try on mixers myself

shade, not oil, but food-grade, anti-adhesive lubricants, such as PAM (FEM) and not pour, but lubricate them, the mixer and the axle on which it sits ...
And, if possible, pull out the mixer after the last stirring ...
Bread began to stick to the mixers! Who has had the same problems or is there?
Andrei
Ndya, the question is, where can we find it in Kiev

And besides, I wonder what it is in general
Rem
Follow my advice above. Less hassle, especially since almost all stove owners do so when this problem occurs. The bread is excellent.
Seich
So if you firmly fix it on the shaft, then the bread will not be pulled out and washed badly under the shoulder blades.
dopleta
Quote: Andrey

Ndya, the question is, where can we find it in Kiev

And besides, I wonder what it is in general
It is an edible vegetable oil in spray cans. It seems to me that it should be in Kiev, you just did not pay attention. In extreme cases, there are probably such special siphons for rast. oils. It is poured inside, then the pressure is generated by the lid, and the oil is sprayed under the pressure. A very handy thing. The photo is poorly visible, there is an inscription "Misto".

sifon1.jpg
Bread began to stick to the mixers! Who has had the same problems or is there?
sifon2.jpg
Bread began to stick to the mixers! Who has had the same problems or is there?
Sofim
I read this topic and was surprised. The mixer never remains in the bread, it remains in the bucket. I never touch her. Are the designs so different?
Boo Boo
Quote: Sofim

I read this topic and was surprised. The mixer never remains in the bread, it remains in the bucket. I never touch her. Are the designs so different?
This always remains in Panasonic, but here we are talking about Mulinex.
Sofim
Quote: BooBoo

This always remains in Panasonic, but here we are talking about Mulinex.
That is why it is surprising, can they really come up with something so different in mixers?
Andrei
Quote: Sofim

That is why it is surprising, can they really come up with something so different in mixers?

Even stoves from the same manufacturer are different. For example, in Moulinex 5004, the scapula always remain in my bread, and my parents in Moulinex 3000 always have a scapula in the bucket.

There is nothing to be surprised if Panasonic and Teflon apply better or there is a secret in the mixer in the design. In general, different stoves have different sores Well .... or their absence.
shade
Peace be with you bakers!
I usually take out the stirrers after the last workout and yesterday for the sake of
I left the experiment. the bread stood for about 5 minutes in a bucket, then I shook it out, the stirrers remained in the bread. hooked up and they fell out proctically without damage to the bread
examined the stirrers there are of course scuffs but the whole is covered
although the stove is over a year old and works at least 5 times a week
AlKA
Shade

Can you tell me when the last workout on the main program ends, so that you can pull out the shoulder blades without harm to the bread?
shade
Peace be with you bakers!
AlKA on the display 1 hour 50 minutes before the end of baking.
5 second
AlKA
Thank you very much, there were no problems before, the stirrers freely took them out of the bread, but for several days I have been tearing pieces. Even though there are no scratches. I'll pick up the stirrers.
Andrei
You can generally see the bread baking program in the instructions - there the whole cycle is scheduled, what and how much interferes and after how much.

On account of taking out the mixers after the last kneading, the idea is good, but the process is not fully automated in this case, and the MOST IMPORTANT thing: if you put it in the morning, you won't get up at 5 in the morning, or even earlier, to take out the paddles, and then go to bed again. ... This is no longer baking automation - it's just mess ...

Therefore, the question is being discussed: how to do and what to do with problem shoulder blades so as not to get up at 5 in the morning and take out the shoulder blades before baking ...

There is time to bake bread only in the evening. That's on the basis of this I argue.
Andrei
Conducted an experiment. I smeared the mixers with margarine very high quality. I took the foil and installed the stirrers in it so that they only touched the bottom, put it on the baguette baking sheet. Calcined in baking mode for 10 minutes.

The result is not yet understood, but the stirrers on the cooled bread were removed better. But this is not objective, since the stirrers were in grease, which I did not wipe off after calcining.

Now I'm waiting for the next bread to check. Now I don't wash the stirrers with detergents.
baynovirina
Quote: Andrey

You can generally see the bread baking program in the instructions - there the whole cycle is scheduled, what and how much interferes and after how much.

There are no bends there! Only 1st batch. This is in mule 5004, the instruction is as on their website, that is, as I understood it without errors.

And I look for all the baking temperatures - anywhere !!! Great mystery ...
Antonova
Quote: Andrey


Therefore, the question is being discussed: how to do and what to do with problem shoulder blades so as not to get up at 5 in the morning and take out the shoulder blades before baking ...

Buy new! Although in my case - I will buy a new stove when this one breaks down, but for now I'll bear it! And it will most likely be a panasik.
Andrei
Yes, to be honest, I was surprised by the fact that there is no detailed program description in the 5004 model. I checked it today. The parents in the 3000th model have each program clearly described: how many batches are in total and how long they last. We don't have that ...
yuliya_k
It sticks to rye bread and sweets, but hardly sticks to wheat.

Quote: Andrey

Yes, to be honest, I was surprised by the fact that there is no detailed program description in the 5004 model. I checked it today. The parents in the 3000th model have each program clearly described: how many batches are in total and how long they last. We don't have that ...

Indeed, it is terribly inconvenient
baynovirina
Quote: Andrey

Yes, to be honest, I was surprised by the fact that there is no detailed program description in the 5004 model. I checked it today. The parents in the 3000th model have each program clearly described: how many batches are in total and how long they last. We don't have that ...
And what if there are models in 5002 ??? Owners, respond !! 5004 is almost like 5002, only with molds for baguettes ...

Hope is still alive ...

I would buy a temperature probe, but I don't see it anywhere yet. Needless to say, in our Yekaterinburg you can't buy rye flour in the afternoon with fire, but such a "gadget" ...
Andrei
Quote: Baynovirina


And what if there are models in 5002 ??? Owners, respond !! 5004 is almost like 5002, only with molds for baguettes ...

Hope is still alive ...

The difference is not only that there is a mold for baguettes.
In the 5004th one ten more.
baynovirina
Quote: Andrey

The difference is not only that there is a mold for baguettes.
In the 5004th one ten more.

The fact is that the roof of the bread is baked almost always. Boom, we're glad! And the modes, it remains to poke in a scientific way ...
By the way, if the main question is interesting, then
* sticks less if oil is poured onto the mixers - fat, which is according to the recipe and DO NOT sprinkle salt-sugar on them, such as an abrasive, etc.
* sticks very strongly if thinner dough
baynovirina
Quote: Andrey
Now I don't wash the stirrers with detergents.

I forgot, I will add:
They are after a small locks perfectly soft tr! Just water. And I advise you to soak the form directly hot under the tap for 10-20 minutes and do not use the product without the need, ONLY WITH WATER

My daughter washed the Tefalev super-frying pan in the dishwasher, the result was Teflon from the rim in a couple of tears. And I pour hot, everything hisses! but withstands 5-6 years

I'm not for the sake of economy, bread looks worse. And you can't entrust it - my family will have "pens", they won't pull out, but rake out bread (before I was afraid that they would eat with the mixers!)
vorona
Quote: baynovirina


And what if there are models in 5002 ??? Owners, respond !! 5004 is almost like 5002, only with molds for baguettes ...

Hope is still alive ...
I have 5002, the same problem, but somehow bearable, but I liked the idea of ​​removing the stirrers, I have to try
Mueslik
Yes, to be honest, I was surprised by the fact that there is no description of detailed programs in the 5004 model. I checked it today.The parents in the 3000th model have each program clearly described: how many batches are in total and how long they last. We don't have that ...
In Mula 5002 there is a detailed description of all programs - mixes, lifts, workouts - by the minute and even by the second
Somewhere in the topics about 5004, I described all the modes ...
Vladimir_r
There were such problems. After a couple of spoiled loaves, I began to pour butter on the shoulder blades before laying and take them out after cooking, when the bread was already cold.
There are fewer losses.
But it sticks to one scapula as lindens, although less so.
Most likely, something is coated.
vi_kon
And I mostly get stuck due to the fact that the dough leaks under the shoulder blades and is baked like that.
vi_kon
Quote: baynovirina


And what if there are models in 5002 ??? Owners, respond !! 5004 is almost like 5002, only with molds for baguettes ...

Here are extracts from the instructions for 5002

OW5002web.jpg
Bread began to stick to the mixers! Who has had the same problems or is there?
yuliya_k
Quote: Andrey

Thank you, I have already saved a picture with cycles
Likewise! Joining
Antonova
Quote: baynovirina

And I advise you to soak the form directly hot under the tap for 10-20 minutes and do not use the product without the need, ONLY WITH WATER
In no case can hot water be poured !!! Because of this, my silicone gasket burst ... a red one on the rod on which the spatula is put on! And then ... though the water did not immediately flow into the bearing and mondets (sorry) bucket !!!
Andrei

Quote: Antonova

In no case can hot water be poured !!! Because of this, my silicone gasket burst ... a red one on the rod on which the spatula is put on! And then ... though the water did not immediately flow into the bearing and mondets (sorry) bucket !!!
NDA, it looks like a bucket should be filled with water only when it has cooled down ...

I've made the dough a couple of times, then baked the bread a second time after roasting. The impression is that everything is fine. I wait until it cools down and take out the shoulder blades. It seems like a little roasting with margarine helped, plus now I'm taking it out from the cold one. I wonder how long these improvements last.

Another problem is that a very thick and strong crust forms between the round thick part of the shoulder blades and the bucket. The shoulder blades sit high above the bucket (a slotted retainer does not allow the shoulder blades to go lower). When taken out, this (stale, like a crust) crust creates good resistance and interferes with taking out. For parents in the 3000th mulineiska, this crust is much thinner and the scapula is completely different in appearance. In general, the 5004 model has a number of design flaws and, moreover, the quality of the blade coating suffers ...
The conclusions were made after 2 weeks of operation in myself and the OW3000 model.

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