Panasonic SD-P2000 Operating Instructions Manual page 73

Sugar
Granulated sugar, brown
sugar and honey
Sugar is the nutrition for bread yeast which
can speed up the fermentation. It can also
improve taste, smell and the crust of bread.
Big sugar particles should be pulverized.
Do not use rock sugar and other crystal sugar.
Increase the amount of sugar to darken
the crust; decrease the amount to lighten
the crust.
Do not use low-calorie sugar substitute.
Baking powder
For making cakes.
＊ Even adding it into basic bread would not make it
swell.
Water
Gluten is produced by adding water in flour.
Adjust the water amount according to room
temperature changes. At the same time,
adjust the water temperature according to
the menu and room temperature.
Alkaline water is not applicable.
Be sure to use a scale to
measure it in "weight".
(Do not use the measuring cup)
＜Quick search table＞ Cold water: water at about 5 °C Warm water: water at about 30 °C
Basic, basic Basic less
Room raisin, Basic yeast, Basic
temperature dough, Basic less yeast
raisin dough dough
5 ~ 15 ˚C
Normal Normal
temperature temperature
16 ~ 25 ˚C
26 ~ 30 ˚C
Cold water: reduce
10 g (mL)
31 ~ 35 ˚C
Tips
Granulated
sugar
Please note the following to avoid damaging the
fluorine coating of the bread pan and blade:
Adding hard ingredients may cause the fluorine
coating to peel off.
Before adding dried fruits and nuts, please cut them
into small pieces less than 5 mm.
For large crystalline particles such as raw sugars and
sea salts, melt them in room temperature water before
use. Deduct the solution amount from the original
water amount for making bread.
Insufficient water may lead to dough hardening, thus
damaging the coating during dough kneading.
Be sure to put ingredients into the bread pan in the
following order: flour
Do not use hard items such as knives, forks and
chopsticks to take out the bread.
Always check whether the blade is attached in the
bread (at the bottom) before cutting the bread to avoid
damaging the blade.
Do not clean the bread pan or blade with metal brush,
scourer, nylon face of a sponge or sponges wrapped
in nylon net. Please wipe with a soft sponge.
＊ Bread pan and kneading blade are consumptive parts.
Peeling off of coating is normal after prolonged usage.
Eating the peeled-off fluorine coating does not affect
health.
For making bread
The water of which the hardness is within 50 ~ 200 mg/L
should be the most appropriate in this case.
＊ The hardness of the water is calculated from its calcium
and magnesium content. Water of moderate hardness
can improve the dough elasticity and the bread swelling
effect. If the water is too hard, the bread will be harder.
Distilled water is not applicable for bread swelling.
Whole wheat,
Stuffed Whole wheat rapid,
bread, Whole wheat raisin,
Basic rapid
Stuffed bread Whole wheat dough,
dough Whole wheat raisin
dough
Warm water
Normal Normal
Normal
temperature temperature
temperature
Normal Normal
temperature Cold water: temperature
reduce
Cold water:
10 g (mL)
reduce
10 g (mL)
other ingredients
Rye, Rye French bread,
dough French dough
Normal Normal
temperature temperature
Cold water: reduce 10 g (mL)
Cold water:
× reduce ×
10 g (mL)
water.
Spelt whole wheat,
Spelt whole wheat
raisin, Spelt whole
wheat dough, Spelt
whole wheat raisin
dough
Normal
temperature
Cold water:
reduce 10 g (mL)
EN13