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mackey.1@osu.edu (Lynda Mackey) (by way of reggie@reggie.com (Reggie))
Sat, 30 Sep 1995 00:12:48 -0700
v006.n038.15
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Subject: Re: bread-bakers-digest V6 #37
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>From: Cdluria@aol.com
>Date: Sat, 23 Sep 1995 13:45:32 -0400
>Subject: BREADMAN/Trillium
>
>This is addressed mainly to owners of the BREADMAN's "Trillium" model -- or
>anyone else who can shed words of wisdom on the subject.
>
>Our "Trillium" produces quite a coarse-grained bread -- no matter what
>recipes we seem to use. Our basic cycle takes  about 2 hours 35 minutes. The
>texture is not unpleasant, and the bread rises to its full size, as it is
>supposed to, but once in a while it would be nice to produce a finer grained
>bread.
>
>When we have tried our recipes in a Hitachi macine (the basic cycle is about
>3 1/2 hours), the product is finer -- which leads me to suspect that the
>difference is due to a longer kneading cycle. We have tried employing our
>so-called 'European' setting -- which runs about 3 1/2 hours), but I believe
>that only introduces an additional rising period.
>
>My question is two-fold: a) Do other 'Trillium' owners find that their
>machines, too, produce a coarse-grained bread -- or is there something wrong
>with our device?  b) Are there additives (gluten, lecithin, etc.) that would
>help to promote a finer-grained texture?

Hi,

I don't have a Trillium, but what I do when I want finer texture is to stop
the machine and restart it after the first kneading cycle, which
effectively doubles the knead time.

Lynda

******************************************************************
Lynda Mackey
Customer Awareness Coordinator      University Technology Services
mackey.1@osu.edu                    The Ohio State University
******************************************************************