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out 03 2016

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Panificadora Britania Multi Pane

In this article I talk about Panificadora Britania Multi Pane, you got to make loaves of various types at home. Can I program it to bake bread in the middle of the night and wake up with a warm bread for breakfast. Check out my first impressions and my first bread.

Motivation

When I was a kid I remember that bakers used to pass by cart at the very end in the morning and let the bread warm day in cloth bag, hung on the gate. Except for a brief period when a thief walked stealing loaves and tote bags, This was a service with many advantages. But, nowadays, I think he no longer exist anywhere.

After that started the season in which my parents sought the morning bread at the bakery. I almost always live in places where there were bakeries close. First with two of them within 200 meters, then with a in less than 100 meters. Then it was feasible to wake up and get a nice warm bread for breakfast.

But currently I do not have the same benefit. The nearest bakery from home is far away 2 km. According to Google Maps, are 25 minutes to go and 25 minutes to walk, What kind of impossible get a warm bread in the morning, unless I woke up 1 hour before, I'm with a good disposition and ignore the considerable risk of being robbed on the way.

By car would take some 5 minutes to go and others 5 to go back, but it's not something I like to do every day, because it's complicated Park next to the bakery and I'd lose even more time looking for parking space. Bicycle? Maybe. But the traffic is a bit complicated for bikes in the region, and again there is the risk of robbery.

So, What I've been doing for the last 3 years is to buy the bread the day before. I or my wife spent in any supermarket or bakery and already bring bread to the(s) next(s) days. I also used to buy other types of breads, In addition to French, to preserve flavor and tenderness for longer, as homemade breads, butter buns, etc.

But a domestic baking has always been something that caught my attention. The idea of just putting the ingredients, wait and have a ready and warm bread was always somewhat tempting. Mainly with the possibility to program it to bake bread during the dawn, so that the same was ready and warm just in time for breakfast.

After researching a bit about domestic bakeries, read some analyzes, etc. I would acquire a. I spent so to choose the model and expect a good promotion.

The choice of Model

There are not many options from brand/model of bakeries available in Brazil. The models currently available are:

With the exception of Tramontina, that is more advanced, but also more expensive, the other four look pretty similar. The option so it ended up being for the price, a Panificadora Britania Multi Pane is the cheapest among all.

With respect to the experience with the brands, I had a good experience with the Worldwide, and a bad experience with the Cadence. But as Pop Popcorn Machine More Cadence had not yet arrived when I bought the Britannia Multi Pane, so these experiences were not taken into consideration.

The Purchase

I ended up making the purchase on the day 15/08/2016, in American, by R 246,39 and R $ 14,99 de frete. It was a great price considering the price history of the Britannia Multi Pane on the Buscapé. Arrived the day 24/08. Check out the photos:

Panificadora Britania Multi Pane, on its packaging

Panificadora Britania Multi Pane, on its packaging

Panificadora Britania Multi Pane, on its packaging

Panificadora Britania Multi Pane, on its packaging

Panificadora Britania Multi Pane, on its packaging

Panificadora Britania Multi Pane, on its packaging

Panificadora Britania Multi Pane, on its packaging

Panificadora Britania Multi Pane, on its packaging

Desambalando the Panificadora Britania Multi Pane

Desambalando the Panificadora Britania Multi Pane

Desambalando the Panificadora Britania Multi Pane

Desambalando the Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Baking Panel Britania Multi Pane

Baking Panel Britania Multi Pane

Panificadora Britania Multi Pane

Panificadora Britania Multi Pane

Baking accessories Britania Multi Pane

Baking accessories Britania Multi Pane

Shape of the bread factory Britania Multi Pane

Shape of the bread factory Britania Multi Pane

Cookbook and others from Panificadora Britania Multi Pane

Cookbook and others from Panificadora Britania Multi Pane

Shape of the bread factory Britania Multi Pane

Shape of the bread factory Britania Multi Pane

Shape of the bread factory Britania Multi Pane

Shape of the bread factory Britania Multi Pane

Shape of the bread factory Britania Multi Pane

Shape of the bread factory Britania Multi Pane

Panificadora Britania Multi Pane, inside

Panificadora Britania Multi Pane, inside

A Britannia Multi Pane

A Britannia Multi Pane is all coated with non-stick material, very easy bread removal. The form is removable and the bottom lies a small shovel, also non-stick coated, used to mix and beat the batter.

To make a bread, simply place the ingredients in the way that the Multi Pane takes care of mixing them, of kneading the dough, to wait for her to grow up and bake it. Interestingly the bread will bake on the very man that sovou the mass, so is characteristic of the breads Multi Pane leave everyone with a small hole underneath on the man.

A Multi Pane comes with a book with more than 100 recipes, including many types of breads and cakes also, fruit jellies, puddings and other salted dough to make. The breads can be made in 4 sizes: 450, 600, 900 and 1200 grams.

The recipes use as measuring reference: glass, tablespoon, and TSP. I always complain that people who make recipes are not exact sciences, and that's why we always have highly inaccurate measures.

Spoons, for example, are especially inaccurate. In my house I have tbsp two different sizes, and both are of the same brand (Tramontina), different cutlery models only. Furthermore, You can fill more or less a spoon. Wouldn't it be better if came with revenue measures by weight or volume? Using the good old international standard?

But fortunately Multi Pane gives us a strength in this sense. Along with it comes a plastic cup, with fractional measures, and a “Spoon”, also, plastic, with two containers in the shape of a cup, one in each end, equivalent to teaspoons and soup. This makes enough in the measurements. Negative point just come just one of these “spoons”, making necessary wash it between an ingredient and other, If a sticky ingredient, as the margarine.

The time of preparation of a bread is around 3 hours, including mixture, rest and bake. The time varies depending on the selected cycle and the size of the bread, being that there are only cycles 58 minutes until cycles of 3 hours 50 minutes. During the cycle are to 3 mixing and resting stages, Depending on the type of chosen cycle.

In a few cycles you can choose the color of the crusts. Por fim, It is also possible to postpone the start of preparation, so that the bread is ready just in time to be consumed, What is ideal to program the bread to get ready in the morning.

Since the acquisition of machine, I 5 breads, all of 450 grams (the least of them), and comment on each one below.

First bread: Traditional white bread in the Normal Cycle

For my first bread, I chose the traditional white Bread, in size 450 grams and chose the middle color husk. The ingredients are:

  • 2/3 water Cup
  • 1 Spoon (soup) margarine
  • 1 Spoon (tea) of salt
  • 1 Spoon (soup) powdered milk
  • 1 tablespoon sugar
  • 2 Special cups all-purpose flour
  • 1 Spoon (tea) Instant dry yeast

I used the special wheat flour and yeast organic dry Renata snapshot Fleischmann, What are good brands and this can make a great difference.

Only pra record: Margarine Qualy with salt, Swan Salt, Refined sugar and powdered milk Instant Nest. But I don't think it makes much of a difference these items. And maybe the sugar can be crystal, I was in doubt.

The first bread was the only one who did without programming the bread factory, because I wanted to follow the whole process, because there is a hint in the manual saying we should add more water or more flour to reach the right point, that case the point is wrong. Specifically, shapeless mass or sticking on the edges, means that there is no water or wheat, respectively. But I didn't have to fix the point.

The result can be seen in the pictures below.

Panificadora Britania Multi Pane, baking the first loaf

Panificadora Britania Multi Pane, baking the first loaf

Panificadora Britania Multi Pane, baking the first loaf

Panificadora Britania Multi Pane, baking the first loaf

The first bread: Traditional white bread made in the Normal Cycle

The first bread: Traditional white bread made in the Normal Cycle

The first bread: Traditional white bread made in the Normal Cycle

The first bread: Traditional white bread made in the Normal Cycle

The first bread: Traditional white bread made in the Normal Cycle

The first bread: Traditional white bread made in the Normal Cycle

The first bread: Traditional white bread made in the Normal Cycle

The first bread: Traditional white bread made in the Normal Cycle

Was tasty, but I found the crust a bit thick, Although crispy, which led me to change the cycle for the second bread.

Second bread: Traditional white bread Sandwich cycle

For the second bread follow exactly the same recipe of the first, but I used the Sandwich Cycle instead of the Normal Cycle. The cycle makes the Sandwich bread with a thinner bark. Also it is not possible to choose the color of the shell in this mode.

The difference between the Normal Cycle and the sandwich is in Cycle times, rest and bake, with the total time being practically the same.

The result can be seen in the pictures below.

The second bread: Traditional white bread made in Sandwich

The second bread: Traditional white bread made in Sandwich

The second bread: Traditional white bread made in Sandwich

The second bread: Traditional white bread made in Sandwich

The second bread: Traditional white bread made in Sandwich

The second bread: Traditional white bread made in Sandwich

The second bread: Traditional white bread made in Sandwich

The second bread: Traditional white bread made in Sandwich

Third and fourth breads: French Bread

For the third bread, opted for the French Bread 450 grams. In this case the only option cycle is the cycle of French Bread. The ingredients are:

  • 3/4 water Cup
  • 1 Spoon (soup) of olive oil
  • 1 Spoon (tea) of salt
  • 1 tablespoon sugar
  • 2 Special cups all-purpose flour
  • 1 Spoon (tea) Instant dry yeast

Note that the ingredients don't differ much from traditional white bread. Basically the powdered milk and margarine and olive oil comes in.

Here are the results:

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The third bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

The fourth bread: French Bread

It was also really good. The flavor is similar to French Bread bakery, Although the consistency of the dough is totally different. Although compact, the dough is baked very well.

Fifth bread: Milk bread with the Normal Cycle

For the fifth bread, I decided to try the Milk bread, with 450 grams, Normal cycle and clear shell. The ingredients are:

  • 3/4 milk Cup 1 egg (place the egg in the bowl and fill with milk)
  • 1 Spoon (soup) cream without serum
  • 1 Spoon (tea) of salt
  • 1 Spoon (soup) of sugar
  • 2 Special cups all-purpose flour
  • 1 Spoon (tea) Instant dry yeast

Note again that the ingredients remain similar, with water giving rise to milk with egg and margarine (or olive oil) the cream.

And the result can be seen below:

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

The fifth bread: Milk bread in the Normal Cycle

Final Considerations

All the breads turned out quite tasty when warm. The bark is a bit thick, especially with the Normal Cycle, but it's crunchy and hot too. All breads are somewhat compact, not too aerados, but they're fine roasts and delicious.

Even after cool down, the buns are still good to be tasted in the same day. The problem is that the next day and following him is no longer so hot like that, Unlike with some homemade bread recipes with manual preparation, even when stored in plastic bag. After a few days he gets hard and embolora. Ultimately, It's a bread to make and eat the day.

My wife doesn't eat too much bread, and 450 grams of bread in the same day is too much for me, so that I end up eating a little bread or even more while it's still pretty tasty, but the rest I end up eating the next day just to not play out.

I even thought about reducing the ingredients and make a smaller loaf, from 250 grams for example. But it'll probably make you bake too much, Since there is no way to set a size of bread less than 450 grams.

Moreover, It is noteworthy that, Although they are 4 sizes of bread: 450, 600, 900 and 1200 grams, in programming we reported only the values I or II for amount of mass, being I for 450 or 600 grams, and II to 900 or 1200 grams. From I to II what changes are the times, rest and bake, Depending on the type of cycle also.

I may say that for large families, where they all eat plenty of bread, a Britannia Multi Pane can be very well used, making bread 450 a 1200 grams. But for me she has been more like a plan B for when we're just at the bakery the day before or we're not in the mood to go out to buy bread.

The programming function is great. Wake up with the smell of warm bread in the House is pretty hot. Just remember to close at least a door between you the bread factory, not to wake up with the sound of the preparation.

Also be careful when putting the ingredients when using the programming. They should be placed in the order in which they appear in the recipe. Liquids are under, the solids on top. The yeast is always the last and cannot come into contact with liquids. In general I make a hole in the mound of flour and put it resting there.

One drawback of programming is that if power outage, a Britannia Multi Pane is not able to recover alone. Need to reprogram it, Depending on the point where she stopped, According to instructions in the manual. If the power end of dawn, There is the risk of waking up in the morning and find only uncooked dough or the ingredients the way you let them.

Remove the bread from the form is fairly easy. Suffice to turn the form upside down and move it quickly up and down. Newton is our friend here and the bread comes out of inertia. In reality the bread sticks to nothing at the edges, What ends up holding it in the form is just the man (Remember that he blew on her), so the movement makes that little piece of dough and the bread breaks out.

Note that in my first loaves I didn't realize I take it the way it was so easy, and I was tempted to pull them out with spatulas. That's why they are somewhat judiados in photos. But now I've learned that it doesn't take nothing but shake up the form. Moreover, This information is in the manual, only I have read with more attention.

For those who think buying a domestic baking to save, I mean it's probably not worth it. I paid about of R$ 6,00 for a package of special flour, what you can do little more than 3 loaves of 450 grams. The yeast cost R$ 1,00 and also some 4 or 5 breads. Other items used very little, so kick that the cost is around R$ 2,00 for each loaf ingredients 450 grams.

But that's not all, You also need to add up the cost of electricity. Despite having the Kill-a-watt I haven't done this test. Can I do if there is interest from readers. The consumption must be low during mixing and practically null during the rest of the mass, but the phase of baking the bread must spend a considerable amount of energy, After all is an electrical resistance.

Remember that you can also use the bread factory just to mix the ingredients and beat the batter, and then bake the bread in the conventional oven, which is something not yet tested.

It is too early to give a definitive opinion as to Panificadora Britania Multi Pane. For now I can say I'm enjoying. Of the four types of bread that I made, all are tasty if eaten in time or on the same day.

There are still many other recipes I want to try: white bread butter, carrot bread, potato bread, carrot bread, garlic bread, cheese bread, Sesame bread, egg bread, cornmeal bread, whole wheat bread, and several others, In addition to the sweet breads and pastries.

If you also want to acquire a Panificadora Britania Multi Pane, Click here to check the best prices or here to go straight to the product page on Americans.

Update (10/10/2016): Today I made the sixth bread in Panificadora Britania Multi Pane. I used the same recipe of the first, the traditional white Bread, again in size 450 grams and normal cycle, but this time I chose the light color. The result was very good. Not only the bark was clearer, but also more thin. Check out the photos:

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

The sixth bread: Traditional white bread made in the Normal Cycle with Clear Shell

About the author

Skooter

Skooter is a computer scientist and the founder of Skooter Blog. He is interested in everything related to technology and he likes to save money by making his purchases directly from abroad.

Permanent link to this article: http://www.skooterblog.com/2016/10/03/panificadora-Britannia-multi-pane/

3 comments

  1. 1
    Bruno

    Here at home we use wheat flour Northeast, preferably the wheat flour whiter, you don't have to be a super guy, in SC 5 kg package is coming out 8 real. Search for bread improver that helps to talk about the bread for longer and let him good softer, you will be amazed, use eggs, milk, olive oil (soybean oil) or margarine, the dough needs some fat. Look to buy the yeast in 500 g packages, It turns out a lot cheaper. Avoid leaving the dough too heavy not to damage the belt or motor in the near future, the recipes in the book that accompanies the machine has many errors, search for recipes on the internet, have a very good blog

    http://maquinadepao.blogspot.com/

    I really like these two recipes

    http://maquinadepao.blogspot.com/2010/09/pao-sovado.html

    http://www.tudogostoso.com.br/receita/78121-pao-caseiro-feito-na-panificadora-domestica.html

    1. 1.1
      Skooter

      Thanks for the tip. Inspired by the second recipe you posted, I modified the traditional white bread recipe and did so:

      2/3 water Cup
      2 spoons (soup) of olive oil
      1 Spoon (tea) of salt
      2 spoons (soup) powdered milk
      2 spoons (soup) of sugar
      2 Special cups all-purpose flour
      1 Spoon (tea) Instant dry yeast

      Like the result. Next I'll try butter instead of the oil to see if it gives difference.

      Around here I haven't found the breeder. Also I didn't think flour or yeast in larger packages. But I will keep trying other supermarkets.

      1. 1.1.1
        Bruno

        If you cannot find the breeder use lemon juice or vinegar, the bread improver uses Ascorbic acid to improve the growth of the mass, and I assure you that the difference is brutal. If you use lemon or vinegar, do not place next to the milk because it will whittle, Let the dough mix, even the milk to be absorbed and then put the lemon or vinegar.

        http://www.receitasmfp.com/2009/05/melhorador-de-pao.html

        https://groups.google.com/forum/#!topic/maquinadepao/V1Labz4SQWs

        Wheat flour I usually buy 5 kg packages because they are 4 people to eat, and fleischmann yeast packages of 500 g, These atacarejos you find with ease, in your town you should find flour Northeast or Dona Benta, avoid very cheap or dark flours. If you do not have problem in using eggs, make use of them because they are natural emulsifiers and help in mass.

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