Comparison Kenwood BM 256 vs Kenwood BM 250
Add to comparison |  |  |
|---|---|---|
| Kenwood BM 256 | Kenwood BM 250 | |
from $113.99 up to $159.96 | from $57.03 | |
| User reviews | ||
| TOP sellers | ||
| Baking form | brick | brick |
| Product weight | 500, 750, 1000 g | |
| Power | 480 W | 480 W |
| Number of programs | 12 | 12 |
Programmes | ||
| Bread making | wheat French sweet bread | wheat French rye Borodino sweet bread |
| Additional programmes | cake pastry jam dough kneading | cake pastry jam dough kneading |
Features | ||
| Functions | selection of bread size delay start timer temperature maintenance fast baking mode | selection of bread size delay start timer temperature maintenance fast baking mode |
| Selection of baking degree | + | 3 modes |
| Display |  | |
| Viewing window | | |
| Number of blades for kneading | 1 | 1 |
| Surge protection | 8 min | 8 min |
General | ||
| Dimensions (HxWxD) | 31x35x25 cm | 31x35x25 cm |
| Weight | 6.3 kg | |
| Color | ||
| Added to E-Catalog | february 2008 | february 2008 |
Compare Kenwood BM 256 and BM 250
You may be interested in
My comparisons
Kenwood BM 256 often compared
Kenwood BM 250 often compared
Glossary
Product weight
The weight of the bread that the bread machine can bake at one time. Usually, the weight of the finished bread is taken into account, and not the original ingredients. Of course, we are not talking about accuracy to the gram: in fact, the weight of the finished product may vary depending on the recipe. Nevertheless, this parameter characterizes the capacity of the device well.
It is worth choosing according to this parameter, taking into account how much bread is eaten in the family, how much it has to be baked at a time. For comparison: the weight of a standard store-bought loaf is about 350 - 450 g. Note that home-made bread often turns out to be tastier than store-bought, it is eaten more and more willingly. However, all bread machines have a choice of the final weight of the product, which will help you choose the required volume of the finished product.
It is worth choosing according to this parameter, taking into account how much bread is eaten in the family, how much it has to be baked at a time. For comparison: the weight of a standard store-bought loaf is about 350 - 450 g. Note that home-made bread often turns out to be tastier than store-bought, it is eaten more and more willingly. However, all bread machines have a choice of the final weight of the product, which will help you choose the required volume of the finished product.
Bread making
— Wheat. Bread made from finely ground wheat flour — the one that is called "white". Delicious and nutritious, suitable for both savory and sweet sandwiches. However, due to its high calorie content, it should be eaten in moderation, especially for people prone to being overweight. In addition, wheat flour has a lower content of vitamins and other nutrients than rye flour.
— French. A kind of wheat bread with a fairly thin crispy crust, light and very soft inside. Historically, such bread appeared as a "breakfast bun", and is very good in this role even now.
— Whole grain. The possibility of baking bread from the so-called whole grain flour (coarse flour). In such flour, unlike ordinary flour, all grain components are preserved, due to which it is especially rich in micronutrients and vitamins. It is believed that whole grain bread does not contribute to weight gain, strengthens the immune system and has a positive effect on the cardiovascular system. Such bread is cooked longer than usual due to the long rise and kneading time.
— Rye. Classic "black" bread. Rich in vitamins and micronutrients, has less calories than wheat, due to which it is better suited for daily use. However, the recipe for its preparation is quite complicated and relatively few bread machines are equipped with such a programme — mostly exp...ensive advanced models.
— Borodinsky. A kind of black bread. The dough is prepared in a way similar to a choux pastry, it includes additional ingredients — rye malt, molasses, coriander, etc. Such bread has a peculiar smell and a sweetish taste.
— Dietary. Bread without yeast. It is believed that such bread has less effect on the figure; also used during religious fasts.
— Gluten free. Gluten is a group of proteins that are formed when baking bread according to classic recipes. They can cause allergies, in addition, there is a disease in which gluten is not absorbed and damages the intestines. The gluten-free baking mode allows you to prepare gluten-free bread suitable for these types of problems.
— Sweet bread. Programme for baking dough with a high sugar content. Additionally, raisins, dried apricots, nuts and various seeds can be added to such a dough.
— French. A kind of wheat bread with a fairly thin crispy crust, light and very soft inside. Historically, such bread appeared as a "breakfast bun", and is very good in this role even now.
— Whole grain. The possibility of baking bread from the so-called whole grain flour (coarse flour). In such flour, unlike ordinary flour, all grain components are preserved, due to which it is especially rich in micronutrients and vitamins. It is believed that whole grain bread does not contribute to weight gain, strengthens the immune system and has a positive effect on the cardiovascular system. Such bread is cooked longer than usual due to the long rise and kneading time.
— Rye. Classic "black" bread. Rich in vitamins and micronutrients, has less calories than wheat, due to which it is better suited for daily use. However, the recipe for its preparation is quite complicated and relatively few bread machines are equipped with such a programme — mostly exp...ensive advanced models.
— Borodinsky. A kind of black bread. The dough is prepared in a way similar to a choux pastry, it includes additional ingredients — rye malt, molasses, coriander, etc. Such bread has a peculiar smell and a sweetish taste.
— Dietary. Bread without yeast. It is believed that such bread has less effect on the figure; also used during religious fasts.
— Gluten free. Gluten is a group of proteins that are formed when baking bread according to classic recipes. They can cause allergies, in addition, there is a disease in which gluten is not absorbed and damages the intestines. The gluten-free baking mode allows you to prepare gluten-free bread suitable for these types of problems.
— Sweet bread. Programme for baking dough with a high sugar content. Additionally, raisins, dried apricots, nuts and various seeds can be added to such a dough.
Selection of baking degree
Regulation of the baking degree of bread and color and structure of the crust depending on individual user preferences. Someone prefer soft homemade bread, while others prefer baked goods with a crispy crust.