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What about Product Support?

The actual processes involved in the successful preparation and baking of bread from raw ingredients are exceedingly complex and demanding, with a wide range of variables. Small wonder that bread making has often been referred to as an Art.

Laucke has successfully included “the art of perfect bread making in the bag“ by developing a range of “Bread Machine Premixes“, and providing appropriate Instructions to properly complement bread machines.

Bread making is now potentially no longer a Black Art to home bakers. It is a joy. But there are always a percentage of customers that require special support, and this document has been prepared with this requirement in mind.

Different Makes and Models of Bread Makers
We have developed our products for, and extensively test them in all currently available machines.

Virtually all bread machines work in a similar fashion and produce roughly similar results, but standard differences do exist in the potential loaf quality of bread made from each separate model and each make of machine.

Experimentation with Recipe and Machine settings will produce the best possible results from each machine, but those results will only be within the limits provided by the design of that machine.

Extensive further information on this subject is provided in this document.

Terminology
One major handicap is the lack of consistent terminology in discussions with consumers over problems. A “small loaf“ for example, can be anything from ½ cm smaller than normal, to a brick in the bottom of the mixing bowl. It is important to remember that each person you deal with will have totally different perception of what is a good or a bad loaf. Try to deduce exactly what the problem is by asking questions like “how far above or below the top of the pan did the loaf finish?“ or “do you have a loaf with you for me to look at?“

Recipe to be used, Instructions to be followed
The Laucke recipe must be used. We have found that virtually all problems disappear when customers use our Recipe, and follow our Instructions.

Most problems occur because a customer has followed the instructions provided by their bread machine handbook, without referring first to our instructions, or are led by their own hand bread making experience when relating to what they observe happening in their bread machine.

If a customer chooses to not follow our Recipe and Instructions regarding adjustments to the yeast, Premix or water quantity, then there is little we can do to resolve any problem that they may have.