DonLim DT06 Manuel - Sayfa 2

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Standard bread

Stirring, fermentation and baking, suitable for

white and brown bread, also can add spices

and raisins to the bread, in order to increase its

flavor.

Rice bread

Workflow is the same as the standard bread, it

has more proportion of protein and amino acid,

easier to digest.

Quick bread

Fast mixing, fermentation and baking, the

taste of bread is better than ordinary

bread, it needed less time than standard

bread

Fermentation/thawing

Only

low

temperature

Fermentation time can be set within the

specified scope (default 1 hour)

Jam

French bread

Stirring, fermentation and baking, fermentation

for a long time, baking temperature is low,

suitable for making crisp skin bread.

Rice flour bread

Stirring, fermentation and baking, the volume

of bread is the same as the standard bread,

flavor and quality is good.

Knead dough

Stir the dough. the dough can be used for

making

steamed

steamed stuffed bun, biscuits, cookies,

pizza, etc.

Yogurt

heating.

Only

low

temperature

fermentation time can be set within the

specified scope (default 1 hour)

Baking

Coarse grain bread

Workflow is the same as standard bread, but

material is different, there is a long warm up

time so that the whole wheat flour can fully

absorb water and swell, it's soft and elastic,

delay functions are not recommended.

Soft bread

Stirring, fermentation and baking, the taste of

bread is better than ordinary bread, it is more

soft

Stirring, dough fermentation

The dough can be used for making

bread,

scroll,

the

steamed bread, scroll, the steamed

stuffed bun, biscuits, cookies, pizza, etc

Kamahi

heating,

Making kamahi needs 8 hours processing

time

Dry fry cargo