Features:

• "Gluten-free" baking program for success in recipes with gluten-free flour, such as corn flour, buckwheat flour, or potato flour.
• 2 kneading hooks.
• Baguette baking accessory.
• Delayed start function up to 13 hours.
• "Keep warm" function for 60 minutes.
• Large LCD screen.
• 3 crust browning levels: light, medium, dark.

The bowl capacity reaches 1250 grams, but you can also choose options of 1000 or 750 grams. With the Studio Casa Old Bakery bread maker, you have 3 machines in one due to the different weight options.

You have the option to choose various types of bread thanks to the 12 pre-programmed settings, at optimal temperatures for excellent results (bread, French baguette, sweet bread).

The keep warm function is also available, as well as the delayed start function to enjoy warm and fluffy bread when you return from work. The 30-minute quick program of the Studio Casa Old Bakery Taste bread maker solves any situation immediately.

Program 1: BREAD – CLASSIC RECIPE

For white and mixed bread, mainly from wheat or soy flour. The bread has a dense consistency. You can adjust the browning level using the crust color button.

Program 2: BREAD – FRENCH RECIPE

For French bread, made from fine flour. Normally, the bread is fluffy with a crispy crust. This program is not suitable for recipes requiring butter, margarine, or milk.

Program 3: WHOLE WHEAT

For bread that requires longer kneading and rising (e.g., whole wheat and rye flour). The bread will be denser and heavier.

Program 4: SWEET BREAD

For bread with additives, such as fruit juices, grated coconut, raisins, nuts, chocolate, or additional sugar. Due to the longer rising period, the bread will be light and airy.

Program 5: SUPER QUICK – "QUICK" BREAD

Kneading, rising, and baking very quickly. The resulting bread is the most compact of all the bread menus.

Program 6: DOUGH FOR DONUTS

For making yeast dough, especially for rolls, pizza, or braids. This program does not include a baking program.

Program 7: PASTA DOUGH

For making dough for noodles. This program does not include a baking program.

Program 8: MILK BREAD

For bread made with buttermilk or yogurt.

Program 9: GLUTEN-FREE BREAD

For bread from gluten-free flour and baking mixes. Gluten-free flour requires more time to absorb liquid and has different rising properties.

Program 10: CAKE

Kneading, rising, and baking of the dough. Requires the addition of baking powder.

Program 11: JAM

Dedicated to making fruit jam.

Program 12: EXTRA BAKING

For extra baking. Dedicated to varieties of bread that require a longer baking duration.