Elizabeth
Dear like-minded people and lovers of homemade baking!
According to my rave reviews about bread from my Panasik, my sister bought my mother's DR bakery Delfa, but the bread does not work
I'd like to help them!
Who was / is familiar with this brand? Special thanks for sharing proven recipes!
lega
Quote: Elizabeth


Who was / is familiar with this brand?
As far as I remember, SoNya68 and IRR have Delphi.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3197.0
Try to consult them on specific issues.
Elizabeth
Thanks for the tip!
Yalorik
Elizabeth! I think I can help you. Just write the Delphi model (there are two of them: one for 750g-900g, the other 900g-1500g)
I learned how to bake bread thanks to this forum. Three years ago we bought Moulinex 5004. A year ago the bucket broke - the pin fell out under the stirrer. Ordered in the service for 300 UAH. And then new Delfochki appeared in the store. The top is black, the sides are made of stainless steel. Now they advertise the same new Mulineshka. The bucket for two mixers is exactly the same as in Mulieszka. And .... for 480 UAH. Power - 850. The only drawback is that the crust is too fried. But if you adapt (less fat and sugar and put on a weak crust), then you get a very cute bread. At the dacha, where the voltage in the network is weak, the crust is much lighter. But it is always baked, without punctures. Now I have two bread machines "now I have become twice as happy!" I can bake bread and knead dough at the same time.
On March 8, my mother was given the same. Since then, he has baked in it constantly - without punctures.
Three more relatives have acquired on our recommendation, everyone is delighted. Everyone uses recipes from the book from Mulieszka.
Another model of Delphi is a little white one. Several acquaintances bought this for 380 UAH. No complaints.
Good luck!
You can contact with me any time.
SeredaG
Quote: mell_84

please tell me where to get instructions for alaska bm 2000 in Russian or Ukrainian, otherwise there are only paid links to other languages ​​on the internet

Another analogue of Alaska, Delfa 938, has been sold in Ukraine for several years. Bread Maker Delfa

Bread Maker Delfa

Bread Maker Delfa

and in the context

Bread Maker Delfa
SeredaG
It was "French" from the instructions for the LG HB 205 CJ bread maker, only I put a smaller amount of yeast and sugar (there is more sugar and yeast in LV recipes than in Delphi-Alaska recipes):

loaf 680-700gr. (a cup of LV bread maker - 230 ml.)

water - 1 cup and 2 tablespoons

Wheat flour - 3 cups

salt (I threw in shallow marine iodized) - 1.5 teaspoon

sugar - 2 tablespoons (otherwise 3 spoons from the recipe book really sweeten the bread)

yeast - 1.5 teaspoon

Loading into a bucket: first liquid, then flour, separately sugar, salt in the corners and yeast in the center in a depression.
Medium crust, French mode.

I repeat once again that the bread in Delph-Alaska turned out to be tastier than in my LV proven trouble-free work for three years
Zest
Now I brought the courier ordered by Delfa and took it for a gift. External examination did not disappoint. With their own money, everything was done quite efficiently and soundly.
I will run it for a while, so I can objectively and objectively compare the quality of bread in expensive and cheap cotton.
Sofim
I have already compared Delfa and Panas. Respect Delfe, doing everything well. On the "Sweet" program, the crust in the cakes does not burn, which I only dream of in Panas. True, there is no "Fast" program .. or rather there is, but it is for soda bread without proofing. In general, a normal oven .. Although it still vaguely seems to me that in Panas it is better mixed and the Easter cakes are tastier .. or it just seems
floran
In my Alyasochka, for some reason, muffins and Easter cakes turn out to be low, heavy. But they are quite baked and porous.Delicious. But in the oven two or three times higher.
Sofim
More yeast or liquid must be heated.
Zest
Yesterday I tried the Sweet Bread program, the result was quite satisfactory - the Butter cake was waved under the very window, it would be necessary not to use 500 g of flour, but to do it for a smaller amount.

Crumb structure, taste - quite at the level.

Quote: Sofim

Although it still vaguely seems to me that it is better mixed in Panas and the Easter cakes are tastier .. or it just seems

It does not seem. When kneading, Panas really "sausage" more seriously and more vigorously, it develops gluten so that the threads stretch, and the surface is covered with an even film. Delfa does not knead the dough in comparison with him; a perfectly flat roof does not work out.

Kulich tried it - quite at the level. If the wallet is not a lot, and you want to bake homemade bread, then Delfa justifies its cost entirely.

What else? .. Yes, the bucket is very thin-walled and flimsy, with Panas, of course, there is no comparison. Yesterday the cat almost knocked this toy bucket - I knocked it off the table Well, at least it fell on the soft one, and then - the dent is barely noticeable, and if something was harder, the khana would be full

Here is the Easter cake, if you do not find fault with much, then it is quite at the level. By the way, the roof is without a single crack, but light, due to the "propping" of the roof))

Bread Maker Delfa
Sofim
Just about, I also noticed that in Panas there is a kolobok with a perfectly flat surface, while Delphi remains slightly bumpy. But the light crust of Easter cakes in Delph is above all praise. I always turn off Panas before so that it does not burn
floran
Quote: Sofim

More yeast or liquid must be heated.

What yeast is in a muffin?

Zest, well, you have Easter cake, it's awesome!

Apparently, after all, Delfa and Alaska are not the same thing. The Alaska bucket is durable, good quality, the coating is excellent. True, my gingerbread man turns out to be different, but even, round, not a rarity at all, but rather a frequency! And the roof is flat, stretched over the bread - the same.
floran
RolandS, well, you, damn it, are not looking for easy ways, I would even say looking for difficult ones! But what about the pin for the scapula, on which you put the "head" of the cake? However, what am I talking about? Well this is a finished hole for a candle !!!
Eliot
Hello dear bakers!
The day before yesterday, our family was happy with HP Alaska 2600. The path to choosing a model was difficult and thorny. However, I have a person in my life who is docking in household appliances. He also recommended this brand.
For the third day now I have been reading your posts in this thread and I see how from lovers of beginners who admire auto modes, you have grown into professional bakers who are poring over their baking methods.
So far, my head is full of confusion, from grams, leavens, "games" with programs.
I hope, with the help of the forum, to master this science and pamper my husband (who dreamed of this unit more than me)) with delicious bread, muffins and buns.
Yesterday they produced their first bread! There are flaws, but from the fact that it is our very first, it is delicious and beautiful to disbelief!))
Bread Maker Delfa
But here's what surprised me. According to a friend's recipe, the bread should have turned out not too crumbly, more elastic. However, observing all the proportions of her recipe, the end result of the bread is, in my opinion, too crumbled. Maybe it's the flour ... Maybe other ingredients ... Maybe something else.
Then we immediately baked a sour cream cake using the Sweet Bread program. Babble, the dream of a tea lover with goodies)))
Bread Maker Delfa
Ops, while baking and reading, the topic was relocated to Delphi ... Why?
Sofim
Quote: floran

What yeast is in a muffin?

The yeast touches the cakes.
Most recipes are even airy cakes.

Quote: Eliot

Ops, while baking and reading, the topic was relocated to Delphi ... Why?

Apparently, by chance, your message was captured when they were transferring messages about Delfa. Will return, I think, back :)
Eliot
No, these are not moderators, I came here using the specified link))) (((
Sorry
Dear moderators, if my post is out of place here, please delete it, and I will publish it again in the right topic.
Sofim
Don't worry, no need to delete, let everyone admire your works

Why is the cupcake on the Sweet Bread program? There is also a proofing that is unnecessary for a cupcake ..For a cake, you need a kneading + baking program, it's kind of "quick bread".
Eliot
Quote: Sofim

Why is there a cupcake on the Sweet Bread program?

To be honest, I don’t know why, all of a sudden, I decided to bake in this particular program. Moreover, there is a special program "Keks" in the oven.
At first I turned on what I needed, and then, by some intuition, I switched to another, having read the characteristics of the program and thought what would be better in it.
Next time I will try in Keksa.
Experiments, experiments))) ...
Zest
Quote: floran

What yeast is in a muffin?

Zest, well, you have Easter cake, it's awesome!

Apparently, after all, Delfa and Alaska are not the same thing. The Alaska bucket is durable, good quality, the coating is excellent.

we will conduct an investigative experiment))

Weighed a Delfa bucket without a mixer - 384 g.
How much is the net weight of the Alaska bucket?
Zest
Quote: Sofim


Why is there a cupcake on the Sweet Bread program? There is also a proofing that is unnecessary for a cupcake .. For a cupcake, you need a kneading + baking program, it's kind of "quick bread".

There is a special program for muffins in Alaska, however, as in Delphi.

Upps, did not get to the point that this has already been discussed))

RolandS

nope, I, perhaps, am not capable of baking with such subvipers))
Eliot
Quote: Zest

How much is the net weight of the Alaska bucket?

I got 393 g.
Zest
Today I tried out the French program, baked the painfully familiar Fr. on sourdough. Compared to Panasonic's - not so tall and airy. However, in fairness, I must say that out of habit I threw everything straight out of the refrigerator, and live yeast was completely from zero ...

And one more big BUT !!! I would not say that this is a lack of bread from Delphi. Finally, I held in my hands cotton bread, which can be easily cut into sandwiches and spread with butter, and the chunk does not sag - does not sag, losing support ... this excessive cotton-airiness sometimes "suffers" in Panasonic.
Zest
Quote: Eliot

I got 393 g.

well, nine grams can hardly play a special role))

Have you ever seen a bucket from Panas?)) Weighed it for interest, also without a stirrer, - 682 g. It was precisely in comparison with such weightiness that the bucket from Delphi seemed to be a toy-lightweight)))
Eliot
Quote: Zest

Finally, I was holding cotton bread in my hands, which you can safely cut into sandwiches and easily spread with butter

Is it possible in more detail how to achieve this, so that he, that is, a chunk, was such?
taty
Zest
Please tell me where you can see the modes and time of this stove, I do not find it on the forum
Zest
Quote: Eliot

Is it possible in more detail how to achieve this, so that he, that is, a chunk, was such?

how? Airy or tight-resistant?

so the bread itself comes out like that, depending on the stove))

In Panasonic - wadded-air, easily crumpled, but from Delphi I even got a cake with reliable walls, it is calmly cut into pieces, it does not sag))

I was comparing bread from two ovens))
taty
The same is in kenwood, because it kneads for a long time, crushes heavily and is not very big third rise
Eliot
Tightly resistant)))
In principle, I can't say anything, the first bar came out okay, but still, I would like it to crumble less. So I'm looking for the secret of elasticity)))
Zest
Quote: taty

Zest
Please tell me where you can see the modes and time of this stove, I do not find it on the forum

I downloaded the instruction to Morphy Richards from the 10th page of the topic about Alaska, where the Gypsy gave a link (oh, how confusing everything is). It was said that Alaska is a Morphy clone, and Delfa is an Alaska clone))

In the instructions with the description of the prog, everything is the same. I began to compare the table for the duration of the kneading-kneading, in Fr. there are mismatches for a few minutes. And the native instruction is crippled, in it even the sequence of programs with those available on the stove itself does not coincide
taty
Thank you
I'll try to figure it out.
p s
The programs are very even: there is time after the first batch, which is good.
And on the last ascent, there are many options from 45 minutes to 70 ...
As well as in Kenwood 1 hour after baking and baking separately there
Zest
Quote: Eliot

Tightly resistant)))
In principle, I can't say anything, the first bar came out okay, but still, I would like it to crumble less. So I'm looking for the secret of elasticity)))

Well, cotton bread always crumbles much more than from the oven. This has to be taken as an axiom.
Saves in this regard, its own sourdough or the addition of a couple of tablespoons of oil. Sourdough helps a lot more))
taty
..
Rina
just the addition of acid also helps - apple cider (natural!) vinegar (about 20 ml per 500 g of flour), replacing part of the water with sufficiently acidic whey, even just ascorbic acid (in the latter case, I don't know about the proportions).
Zest
Quote: taty

..

and what was there?)) I did not have time to read
Zest
Quote: taty

Thank you

The programs are very even: there is time after the first batch, which is good.
And on the last ascent, there are many options from 45 minutes to 70 ...
As well as in Kenwood 1 hour after baking and baking separately there

Yes, I also liked the set of programs and their "composition".
So far, I really do not like the absence of dough subroutines for each individual program
Sofim
But the dough suits me, but there is not enough quick bread. The ultra-fast one, which in less than an hour, is very embarrassing ...
Zest
Quote: Sofim

But the dough suits me, but there is not enough quick bread. The ultra-fast one, which in less than an hour, is very embarrassing ...

I used the Quick two times in three years of owning a bread maker ...
as for me - so not to eat it at all, it would be better if they also put in Pelmeni or Pizza

About the Dough - I meant the lack of the opportunity to get just the dough on the Whole Grain, French, Sweet program ... no, I can, of course, turn it off earlier ... but it would be better, shob boulo
Sofim
I understood about the dough, but for 3 years I don’t use others besides the main test, this is how it is
Zest
Quote: Sofim

I understood about the dough, but for 3 years I don’t use others besides the main test, this is how it is

and try these manufacturers to please us

And I separately make dietary dough in cotton for buns and French for lazy croissants))
Delph
Good day. I'm trying to figure out a new business for me. It so happened that by March 8th I gave my mother a Delphi 938 bread machine, but I have to master it myself. You can say no instruction. In the internet I found Rolsen 938 with instructions - a complete twin of Delfa 938. Maybe someone compared or used the recipe? I don’t understand how to translate a measuring cup into grams (or all cups are the same)? Thank you.
Sofim
Delph,
This instruction will work for you starting on page 121:
🔗

There are approximate recalculations of the volume of flour and other bulk in grams, look in the search.
Only this recalculation is approximate, it all depends on the flour, its moisture content, etc. Here many (me too) use kitchen scales.

For starters, do not bake according to the instructions, but read this topic here:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0
Keti
IRR thanks for the advice. I bought a little white bread maker "Delfa". I'll take you for a gift on the weekend.
NadinSA
Good afternoon,

tell, the owners of the Delfa 938 (I was looking for her instructions, but did not find, but
I found a similar HP Rolsen 938, read her manual). The program / function "Crust" is indicated there.
How does this function work in practice? Is there a specific time programmed or can you set the crust baking time yourself?
I just mean, you can somehow adapt this function to perform the "baking" function (as in other xn)?
Lily
Girls, tell me, please. I bought Delfa in Ukraine (myself from Belarus), began to bake classically French (strictly according to the recipe in the instructions. The dough fell out. Why? The whole apartment smells not of bread, but of sour yeast ... What did I do wrong? I strictly followed the instructions and recipe, and in operation ... did not open the door. At first everything worked fine ...
IRR
Quote: NadinSA

Good afternoon,

tell, the owners of the Delfa 938 (I was looking for her instructions, but did not find, but
I found a similar HP Rolsen 938, read her manual). The program / function "Crust" is indicated there.
How does this function work in practice? Is there a specific time programmed or can you set the time for baking the crust yourself?
I just mean, you can somehow adapt this function to perform the "baking" function (as in other xn)?
can you again? at first

I seem to begin to understand. The crust function can be set in the program in much the same way as the size of a loaf is set. Press the program - the main one (for example), then the size of the loaf, then the crust. Usually the darkest crust lengthens the program by about 5-10 minutes. Separately setting the function of the crust and even more so adapting it for baking will not work. What for? There is a separate program for baking. 12 number. Or are you talking about your Rollsen (did not receive notifications from the topic, call for a late reply)
IRR
Quote: Lily

Girls, tell me, please. I bought Delfa in Ukraine (myself from Belarus), began to bake classically French (strictly according to the recipe in the instructions. The dough fell out. Why? The whole apartment smells not of bread, but of sour yeast ... What did I do wrong? I strictly followed the instructions and recipe, and in operation. did not open the door. At first everything was fine ...
Lily, everyone is lying calendars ... do not bake from the instructions, bake according to recipes from the forum and read the basics of kneadingmulberry... And welcome to the forum

NadinSA
IRR, thanks for the answer))

in fact, I was just interested in HP Delfa (I was thinking about buying it). And just the instructions for it could not be found, and had to look for instructions for analogues.
At the moment, xn has been purchased for a long time. I bake. Very happy. Your forum has been a very powerful purchase accelerator (recipes and discussions)
IRR
Quote: NadinSA


At the moment, xn has been purchased for a long time. I bake. Very happy. Your forum has been a very powerful purchase accelerator (recipes and discussions)

s.d07
Hello, I choose the first HP. We need a small stove, so to speak, for testing. The choice fell on Daewoo DI-3200S (analogue of DELFA DBM 938). But the topic in which it is discussed seems to have died. Tell me how is this stove in operation? Are you having problems with baking? Can I bake rye or whole grain? Thanks in advance for your answers.

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