Bread Maker Supra BMS 355

Yes, you need to try it in the oven, you just need to buy a normal form somewhere, otherwise it sticks to my iron all the time, it doesn't matter if you smear them with oil or not.
-------------------
Maybe my cocoa is different?

And an iron mold with some kind of coating? Maybe you can anneal it?
For now, use baking paper.

Cocoa is also different. Now we have one manufacturer (or rather, a packer) has two types of cocoa - regular and dark. So for me dark is not as fragrant as usual. But for a dark color scheme you need half as much. In general, the amount of cocoa should be adjusted.

My molds are ordinary (Soviet), made of thin metal without coatings, and even with wavy sides, about 7 cm in diameter, about 4 cm high (apparently, just steel cake molds). I have not studied the Teflon issue very much, but I think if they really singled out something really poisonous, then they would have been banned at the legislative level. In our country, they like to prohibit everything, despite the opinions of consumers.

Cocoa in classic green packaging, for making a cocoa drink (mixed with milk and sugar). To be honest, I didn't like it. They used to be the same, and they had the taste of chocolate, and this, even when hot, has little to do with chocolate.

A small report on the use of this bread maker. I will break it into 2 parts according to the type of yeast used. General summary: while everything is fine, they are satisfied with the bread. From the date of purchase (the 14th) we no longer buy bread in the store. Bought at about the same time as "tol". During this time, 8 breads have already been baked, one of them remained unidentified, but was eaten with appetite like everything else :-).


it remains unrecognized ..., between the 3rd and 4th

(1) Rye and Wheat Bread Recipe

1 tsp lemon juice concentrate
170 ml slightly warmed serum
1 tsp sea ​​salt
1 tbsp. l. Sahara
1 tbsp. l. vegetable oil
1.5 cups rye flour
0.5 cups whole wheat
1 tsp dry fast-acting yeast Saf-Moment, directly into the dough



Mode 2 "FRENCH BREAD", 500 g, medium, baking time 3h30min
Remarks: Strong smell of yeast during proofing and baking, does not rise well, but gains a little volume during the last proofing, the crust is beautiful, the bread hardly crumbles, the taste is pleasant. Dense and resilient structure, well cut into thin slices.

(2) Rye flour bread recipe

1 tsp lemon juice concentrate
250 ml slightly warmed serum
1.25 tsp sea ​​salt
1.5 tbsp. l. Sahara
1.5 tbsp. l. vegetable oil
3 cups rye flour

1 handful of raisins
1 tsp dry fast-acting yeast Saf-Moment, directly into the dough

Mode 2 "FRENCH BREAD", 750 g, medium, baking time 3 hours 32 minutes approx. 620 g.
Remarks: A strong smell of yeast during proofing and baking, does not rise well, but at the last proofing it gains a little volume, the crust is beautiful toasted, the bread hardly crumbles. The densest and most elastic structure can be called fleshy, the crumb does not wrinkle, do not pay attention to the photo, cut hot, straight from the oven.

(3) Wheat flour bread recipe
1 tsp lemon juice concentrate
250 ml water
1.25 tsp sea ​​salt
1.5 tbsp. l. Sahara

1.5 tbsp. l. vegetable oil
3 cups wheat flour

1 handful of raisins
1 tsp dry fast-acting yeast Saf-Moment, directly into the dough

Mode 2 "FRENCH BREAD", 750 g, medium, baking time 3h32min 620 gr.
Remarks: Strong smell of yeast during proofing and baking, rises quickly, gains volume best of all, does not fall off, the crust is beautiful toasted, but the bread crumbles heavily, the taste is the simplest and seems to be empty, raisins improve, but much more is needed. The most loose and porous structure, it crumbles strongly.



(4) Recipe for wheat and rye flour bread

1 tsp lemon juice concentrate
330 ml water
1.5 tsp. sea ​​salt
2 tbsp. l. Sahara

2 tbsp. l. vegetable oil
2 cups wheat flour
2 cups rye flour
2 handfuls of raisins
1 tsp dry fast-acting yeast Saf-moment, directly into the dough

Mode 2 "FRENCH BREAD", 1000 g, medium, baking time 3h35min, 860 gr.
Notes: Strong yeast odor during proofing and baking, rises quickly, sags slightly in the center when baking, add more raisins). Dense elastic structure, not much crumble.

Saf-Levure yeast

(5) Recipe for wheat and corn flour bread

1 tsp lemon juice concentrate
250 ml water
1.25 tsp sea ​​salt
1.5 tbsp. l. Sahara
1.5 tbsp. l. vegetable oil
1 tbsp. l. dry soy cream

2 cups wheat flour
1 cup cornmeal
1 tsp dry grass elecampane
0.25 tsp dry herb Thyme

1 tsp dry active yeast Saf-Levure, diluted in 50 ml. (3 tablespoons) water, soak 10 minutes in warm water




Mode 1 "REGULAR BREAD", 750 g, medium, baking time 3 h 18 min 600. gr
Remarks: there is no strong yeast odor, more pleasant rich aroma, the top crust is thin soft, it breaks strongly. The structure is porous, not the most loose, the taste is the best I've made so far. They baked for 10 minutes, but maybe it was possible not to do it.

(6) Recipe for wheat and corn flour bread

250 ml water
1.25 tsp sea ​​salt
1.5 tbsp. l. Sahara
1.5 tbsp. l. vegetable oil
1 tbsp. l. dry soy cream
2.5 cups wheat flour

1 cup cornmeal
0.5 tsp dry mix of French herbs
1 tsp dry active yeast Saf-Levure, diluted in 50 ml. (3 tablespoons) water, soak 10 minutes in warm water




Mode 2 "FRENCH BREAD", 750 g, dark, 735 g.
Remarks: no strong yeast odor, more pleasant rich aroma, the top crust is rich light brown, the smell is very pleasant,

(7) Recipe for wheat and rye flour bread
250 ml serum
1.25 tsp sea ​​salt
1.5 tbsp. l. Sahara
1.5 tbsp. l. vegetable oil
2 cups wheat flour
1.5 cups rye flour

4 tbsp. l. (50 gr) Raisins
1 tsp dry active yeast Saf-Levure, diluted in 50 ml. (3 tablespoons) water, soak 10 minutes in warm water




Mode 2 "FRENCH BREAD", 750 g, dark,
Remarks: no strong yeast odor, more pleasant rich aroma, ruddy top crust. With the new yeast, a new problem became clearly visible, the bread does not have time to rise and greatly increases in size during baking, which makes it “blow off the roof”. But this does not affect the taste and the structure itself. The bread is delicious and aromatic.

it seems to me that your dough is thick and the yeast may be bad or not enough.

HURRAH!!! The idiot's dream has come true!
Welcome new bakers!
Yesterday we received and immediately baked a regular one-kilogram medium-fried bread!
Everyone liked us at home
🔗 🔗
🔗
The window from the top and the dispenser did not close anything, the ingredients were laid according to the instructions - measured in measuring glasses.
I was surprised by the lack of eggs in the recipe ... not even surprised, but puzzled, but decided to stick to the recipe and did not lose. In our family opinion - it turned out to be a good bread - it does not crumble, does not break, the crust is hard, but not rough, but melting
In general, we bought it for a reason ... now we will look for a place for her in the kitchen.
Now let's try baking Easter cake ... soon Easter!

[DenRassk:]

And for me, the stove turned out to be the starting step towards the world of the oven, which I had not used for five years. It turned out that at home you can quickly and easily cook in the oven bread of any shape and consistency, delicious muffins with different fillings, small buns. And for some reason, bread from the oven was in greater demand than from a bread machine, although the products were the same. And the last time I cooked baked pies with potatoes and mushrooms - this is generally something much better than the store ones, only I put so much filling in them that some of the pies burst when baking, and the potatoes stuck out! In general, it is good to use a bread maker for kneading dough, but there is no room for baking something other than the standard form, and therefore you have to bake in the oven ... Well, if you just need standard bread, then you can bake it in the bread machine too.

DenRassk: I advise you to remove the blade before baking, the bread will turn out more neat. It is convenient to do this in this oven, there is a table in the instructions for how long it takes to what stage of cooking it takes, here you look at the baking there, for example, 52 minutes, and the screen displays the remaining time until the bread is ready, and when it shows, say, 55, you can lift the dough, take out the paddle and put the dough back. Only you don't need to crush it especially, since the structure has already formed, but if it wrinkles a little, it's okay, because when heated, the yeast is strongly activated, and the dough will have a couple of minutes to even out in shape before the yeast dies.

[DenRassk]

DenRassk, congratulations on the new stove Khlebushek feast for the eyes

at the expense of the hole from the blade, you can not worry, the hole is edible

HURRAH!!! The idiot's dream has come true!

Nothing is an idiot. I welcome this approach to the choice, I myself, I get everyone. But what an amazing bread. Well, fsё! Buy now dumbbells and abdominal expander

at the expense of the hole from the blade, you can not worry, the hole is edible

The question here is how the bread will be used. If you bite from a roll and eat everything while it is hot, then you can do it with a loaf. But in the photo, half of the bread is perforated, if, for example, you cut the bread into thin sandwiches, then a cut in half a slice is completely useless, in addition, the loaf can break in the consumer's hand. Well, or if you serve it for the festive table, such a hole in the sandwich can cause bewilderment among the guests. And if you take out the blade, then only a small hole from the shaft will remain, when cutting it will not be noticeable.

[tol]

tol
And we will cut it and eat it, and the hole from the bottom never bothers anyone and will be our trademark

IRR
Nothing idiot ...
The history of buying a bread maker began so long ago that no one even remembers exactly when this thought settled in my head, but it is known for certain that it was when in the early 90s I snagged (from old memory) at VDNKh and discovered that she had them THE PRIDE of the USSR has become the BIGGEST flea market in Russia. Having decided to take a walk all the same, I went into one of the pavilions and found a hall with Hitachi bread makers and all sorts of mixtures for them.
Since then, the idea to buy a bread maker periodically reminded of itself and only on March 31 became a reality.

Well, yes, these are all fairy tales, but the reality is such - two Easter cakes were destroyed today. They were baked according to the recipe Ksentia lopez it is already scary to think of April 2007 - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1873.0
In order not to run and watch the recipe, I bring it here:
fast yeast for baking saf-moment 2.5 tsp.
wheat flour 400 g
salt 0.5 tsp
sugar 5 tbsp. l.
vanilla sugar 1 sachet = 8 g.
butter 2 tbsp. l.
eggs 3 pcs.
milk 170 ml
raisins (white + black) + dried apricots + walnuts - nuts and dried apricots from yourself

After reading the first two pages of reviews in the thread with the recipe, the first cake was spoiled by adding an additional 50 grams of flour, set the weight to 750 grams, medium crust and the "Baking" mode, the result is as follows:
tore off the roof, overcooked, the crumb turned out ... not airy (so to speak) - eaten in 2 hours and a repetition of the "banquet" was required as some thought that they got less than others
🔗 🔗 🔗 🔗
After the "war council" was held, it was decided that the problem lies in the "lack of confidence in the author of the recipe," namely, with an excessive amount of flour and not quite the correct choice of the cooking mode.

For the second time, they decided to give "more confidence to the author" and began to do it strictly according to the recipe (not counting the nuts and dried apricots, which were nevertheless added by ourselves). "Basic" mode, 750 g, light crust. The difference can be seen immediately:
🔗 🔗

Firstly, the cake is almost one and a half times higher, secondly, you crumble airy, thirdly, the elders dared it in 20 minutes and we barely had time to take away our youngest son for ourselves, well, subjectively, it turned out not so fried ...

But still there were questions:
- for some reason, the crumb is not white, but grayish ... I'm not sure, but maybe it's because of the nuts ...
- the second time also "blew the roof off", much less than the first, but still ....
- can it really be taken out earlier and not wait for the end of the program? Or is it better to stop the program and leave it inside for half an hour?

Now we are sitting waiting for tangerine jam (we make it in the second (round) form) ...

[Admin]

like a gritsa WOW! Easter preparations in full swing

- for some reason, the crumb is not white, but grayish ... I'm not sure, but maybe it's because of the nuts ...
- the second time also "blew the roof off", much less than the first, but still ....
- can it really be taken out earlier and not wait for the end of the program? Or is it better to stop the program and leave it inside for half an hour?

Now we are sitting waiting for tangerine jam (we make it in the second (round) form) ...

- color - because of the nuts for sure, do not even summarize
- roof - maybe there was not enough proofing - so would the lane and lane still (figlee, we can reduce the yeast - this is only experimentally).
- I take out sweet pastries myself 10-15 minutes earlier, otherwise it will be an African American - the sacher does his dirty deed

shl. Hitachi stove is a thing Admin hitachi, u gypsies - has been working, according to my conservative estimates, for over 20 years. All the same it is good that sometimes a person and his dream meet, even after many years.

Dumbbells!!! Expander !!! Pull up bar, sneakers, sports pants !!! otherwise the whole family will trample on wide after such delicious cakes! but they will say that you are to blame for your dream

As I promised yesterday - this morning we tried tangerine jam.
The recipe is very simple - 0.5 kg of tangerine + 0.5 kg of sugar.
Everything was put in a second (round) shape with a double bottom stirrer and started on the marmalade program.
It turned out like this:
🔗
looks like this:
🔗 🔗
It tastes ... lusciously sweet, so to speak - for an amateur. The house is divided ...
Maybe it was necessary to add the juice of one lemon or just put lemon slices ...

We put 0.75 kg of medium fried French to bake. Result tomorrow

As agreed yesterday, I'm posting pictures of a French medium-fried roll of 750 grams. weight.
The recipe is standard - from the manual for the stove.
Roll in the interior:
🔗
The loaf itself from all sides:
🔗 🔗
On the cut:
🔗 🔗
Tore off the roof a bit
The taste is awesome - very delicate, does not crumble, does not break ...

I noticed that from the side farthest from the buttons, the dough always fits better than from the opposite, and the roof breaks only from this side ... I wonder why? In theory, there is less heat there - it goes out through the holes in the dispenser, but in practice it looks like it warms more on this side ....?

Well, it remains to bake something rye with yeast and yeast-free, and the topic can be closed with the statement that the oven bakes bread, cooks jam and does everything well enough

I went shopping for rye flour

[fugaska]

So Darnitsky wheat-rye yeast bread (author fugaska).
Topic here - https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0
The recipe is as follows:
Room water pace. 300 ml
Olive oil 2 tbsp l.
Buckwheat honey (can be replaced with sugar) 1 tbsp. l.
Fine salt 1.5 tsp.
Wheat flour 325 g
Rye flour 150 g
Dry yeast 1.5 tsp.
The result is as follows:
🔗 🔗
The taste is amazing

And I slightly modified the standard recipe from the instructions, put 3-4 times more sugar, and finely chopped dried apricots, prunes and raisins in large quantities. It turns out a super tasty bun, if someone hangs around nearby, they sweep away every last crumb even before the bread cools! And it also turns out deliciously if you roll out the finished dough into a strip, put the poppy filling on it and roll everything into a roll, I generally bastard with it like a cat from valerian.

And I slightly modified the standard recipe from the instructions ...

If it's not a secret, which recipe was modified?

If it's not a secret, which recipe was modified?

Yes, if you look closely, then almost all recipes for lean bread are the same, only sugar and salt vary. The question is what the baker wants at the end of baking. Sugar nourishes the yeast, makes the bread more fluffy, but at the same time darker and burns faster, so if you add a lot, you should come and see it 10-15 minutes before the end of baking, if it's time to take it out.The salt makes the crust crispy, adds flavor, but prevents the yeast from rising. Knowing this, you can make dough for specific needs. For example, for a sweet roll - less salt and more sugar, for pies with potatoes, a little salt and less sugar. I have a basic recipe like this:

water 85 ml
oil 0.5 tbsp. l.
salt 0.25 (for sweets) - 0.5 tsp (for bread and pies).
sugar 0.5 tbsp. l (for bread and pies) - ~ 4 tbsp. l. for sweet products
flour 160 g
live yeast 5 g

From this you get mini-bread "for two" (in appearance 200-220 grams), or 3 mini-loaves with poppy seeds, or 5 pies with potatoes with a thin wall and a lot of filling.

I warm up the water a little in a saucepan on the stove and dilute the sugar and salt right away, and only when there are no sugar grains left, I pour the bread machine into the bucket and fill in the rest. When I did it according to the instructions (immediately cold water and sugar in a bucket), sugar did not dissolve in cold water completely and garbage was obtained.

I'm going to try to make bread in olive oil, I wonder what happens.

I warm up the water a little in a saucepan on the stove and dilute the sugar and salt right away, and only when there are no sugar grains left, I pour the bread machine into the bucket and fill in the rest. When I did it according to the instructions (immediately cold water and sugar in a bucket), sugar did not dissolve in cold water completely and garbage was obtained.

Water should be poured warm, comfortable for yeast. Sugar will dissolve 100%, yeast will eat it dry

[max panason]

I spread two more breads:
Rye-wheat recipe max panason from the topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8333.0
Everything is strictly according to the recipe increased by 1.5 times.
🔗 🔗
It was baked on the "Gluten Free" mode.
It turned out a damp brick inside and with a cracked roof ... after reading the forum, I decided that I needed to add a little water and increase the baking time by 30 minutes. Well, next time I'll try to make a dough with dough ...
And so it turned out very tasty.
It will be necessary to do it strictly according to the recipe, without increasing anything ...

The next bread is cheese.
The recipe is standard (for our stove) half a kilogram French with the addition of smoked pigtail cheese 120 gr.
🔗 🔗
Half was devoured in 5 minutes and left in the morning. Salty taste with smoky

Yesterday they also baked cheese with lamber - they ate it so fast that I didn't even take a picture. The difference is huge! Firstly, the lambert was all dissolved in the dough and, besides the taste and smell, did not leave any traces, secondly, the bread turned out to be higher and softer and more elastic than without cheese ... Lambert was added 150 grams ... for a half-kilogram loaf.

Guys, hello everyone!
I just wanted to comment on the first messages of the topic. Namely, that the crust is not baked and the viewing window must be closed with foil or something else.
As I read .... complete nonsense. Give me a stove a week ago. managed to bake three loaves of bread. And you know, I want to say that the crust is just wonderful (this is in medium mode). and no additional devices (to me personally) are required. And around the window there are many holes (holes) ... so this is for steam out of the dough. Read the book carefully. there it is in the baking functions

So it's not for nothing that I put so many pictures - everything is in order with the crust!
Or is it not visible from the photographs?
Here's another bread baked on June 23rd with the addition of malt.
🔗
🔗

And yet I'll write what I don't like about it:
1. Dispenser - a very small opening for pouring out the stuffed-in products and opens only 45 degrees. As a result, the real hole is very small (about 1.5 cm) and something constantly gets stuck in it and remains ... in general, it turns out automatically only if you add something very small (seeds for example).
2. All the same, a bit noisy - we no longer put it at night, and this is despite the fact that the dishwasher and the washing machine are working at night .... It really rattles and shakes when it kneads the dough, and the dispenser opens with a crash. Apparently this is due to the fact that it is quite lightweight. She would, like in a washing machine, limit the iron below for balance
And the rest is a wonderful unit

Hello everyone! I bought a bread maker only 2 days ago and it's already a nuisance - tea was spilled on the instructions and it all stuck together so that it is impossible to tear the pages ... in general, I was left without instructions, and most importantly, without recipes! I have no idea what to do. Tell me where you can download or write at least a couple of recipes (French bread, wheat ....) Thank you in advance!

The instruction can be downloaded from here
For recipes, see this thread or the corresponding threads in the forum.
Success

[Alena-F]

Alena-F

tea was spilled on the instruction and it all stuck together so that it is impossible to tear the pages

.. try to save her. it is necessary to wet again, carefully unfold and dry the pages between the towels ... maybe that can be saved ...

I bought this HP because I was tired of saving up for Panasonic and I am very happy with it.
She doesn’t bother me all the time, but I just put 10 minutes more on baking. And no problem. The dough mixes smartly.
But a terrible thing happened, the mixer was lost. It is impossible to get through to the only service in the city of St. Petersburg, if anyone knows how to order a mixer via the Internet. Or maybe someone has an extra one? :-))

And why doesn't it bother you? I'm baking everything ... maybe there is a lot of water in the dough?

Have you tried calling the hotline?
8-800-100-333-1
Here is a list of services from St. Pterburg:
Address: st. Varshavskaya, 51, bld. one
Phone: (812) 374-21-16,
Phone: (812) 374-21-17

"Import-service", st. Bukharestskaya, 72,
Phones: (812) 268-00-30, 268-02-77

LLC "AC" Pioneer Service ", Novolitovskaya st., 5
Ligovsky pr., 52
Vyborgskoe highway, 7,
st. Ivana Fomin, 6
(812) 295-84-14, 327-24-62, 324-75-33, 331-89-24, 513-54-31, 517-66-37, 51792-02

And who knows what she doesn’t bother ... she doesn’t bother all the recipes the first time and the roof is pale. So it's not about water, but add 10 minutes of baking, so everything becomes good right away.
I think this is a nonsense problem.
On Varshavskaya, they do not deal with Suprami.
On Ligovsky 52, I couldn't get through to the sales department, I called all the phones for two days. The department simply does not pick up the phone.
Tomorrow I will call Bucharest and the hotline. Thank you very much

Based on the results of a survey of services and a call to the hotline.
Spare parts can be ordered only at Ligovsky 52 in St. Petersburg, and only having arrived there twice, order once, and receive the order the second time.

Hello lovers of home baking, I have such a problem, I gave someone along with bread a knife for kneading dough from the Supra BMS 355 Bread Maker, I PLEASE who has it to take the main dimensions of the knife (or a few photos on the background of the ruler). Thanks in advance!!!

View from above:
🔗
bottom view:
🔗
actually in front:
🔗
and finally with the dimensions:
🔗

Something like that

I read Temka - thanks to everyone who posted information about her, there is really very little information in the net. I bought it a week ago. During this time, 4 rolls were baked - 3 regular and 1 according to the recipe and the "French bread" mode. The crust is medium, weight 500-500-750 and fr 500 gr. Bakes great! And the crust is excellent and it bakes perfectly. We ate the first bread, it didn’t have time to cool down to the end. As for the viewing window, you don’t need to close it, everything turns out fine. I'll figure out how to upload pictures - I'll post what happened. In fact, there are practically no differences from the author of the topic - everything is beautiful. And delicious The only thing is that the dough is not very well kneaded in two corners (there is not much left), but then it still interferes. And I do not take out the bread very well from the mold - a little dough gets under the mixer, it is fried there and it is difficult to shake out the bread. It is solved by the intervention of the husband and simple technical skills) The design looks flimsy - the lid does not seem very serious, especially compared to the stainless steel case, there are backlashes. But this does not affect the quality of the bread and the baking process. Even though at first I opened the lid and climbed with my hands to check how the bun was doing there. In general, I am very pleased with the purchase, despite the fact that its cost is very pleasing.

Hurrah! Replenishment in the camp of the Super Guides
I am glad that you liked HP.
Let the number of breads baked equal the number eaten

Huge THANKS to DenRassk for responding to my request and for detailed information !!!!!!!!!

Huge THANKS DenRassk for responding to my request, and for detailed information !!!!!!!!!

Yes, not for nothing, the main thing is to help to quickly return to the system of bakers of superconductors

I have less and less chances to return to the ranks of bakers. The service said that they do not accept orders from ea mixers, because they have not been sent for a year, no matter how much you order. What to do? I really want bread and dumplings and dough ... I really need

I have less and less chances to return to the ranks of bakers. The service said that they do not accept orders from ea mixers, because they have not been sent for a year, no matter how much you order. What to do? I really want bread and dumplings and dough ... I really need

Trying to pick up a spatula from another HP might work from LG? Above DenRassk posted a photo with dimensions
There are also clones of this stove, look on the forum, maybe they have better service.

So they said in the service, go look around the shops.

Yeah .... by the way .... it looks like there are two options:
- take a bucket and go shopping with it and ask to try on mixers and if you find the right one, call their service
- try to find a clone or HP with the same bucket and torture their service ...

There is Kenwood BM900 - outwardly similar to our ...

[DenRassk]

DenRassk Unfortunately, these are different stoves

[ven-til]

I found the appearance of some mixers and their part numbers
🔗
Here ven-til made it myself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6218.20

Yes, on the forum, IRR suggested that the Orion OBM-24W Bread Maker is very similar to her, only with them in Russia things are even worse

well then it remains to take a bucket and walk to the store in which there are many different HP and try to find a suitable mixer.

Does Mulinex 5024 have the same stirrer? The bucket in the photo looks like it.

I looked at the mesh on the link above - the landing size is the same for everyone, or very close ...
As for me, the most suitable are:
Paddle-dough mixer SS-186142 Krups from Kenwood BM350
Paddle-dough mixer Tefal SS-187115 from TEFAL OW400100 OW400001 OW400131 OW400230 (OW4000, OW4001, OW4002)

Stomp into the store with a bucket and measure ... as you decide which one is best, look for this. I hope you have no problems in the city with Kenwkds and Tefalchmi?

guys and girls, I want to buy the same stove, it would be interesting to read what sweets and recipes you definitely tried for it and it turned out deliciously)
also interested in what kind of white bread is the most crunchy)

Z. Thanks in advance for your recipes.

[dintra]

dintra Read Temka from the beginning. A total of 8 pages

yes I read it, I want more recipes)

yes I read it, I want more recipes)

The whole forum, solid recipes

that is, they are universal for all bread makers in the bulk? if so, why do people choose supra and not the same moulinex?

[dintra]

dintra I don’t know who chooses Supra I don’t advise, and Moulinex too And the recipes are as universal as ink for a fountain pen

I was bribed by the price and availability of a despenser, but what do you advise? which company? and why.