Panasonic Croustina
Question about Panasonic Croustina
We had a König breadmaker before. The shape and the rather dried crust didn't blow me away then. The breads were edible but not much fun. Now we want to try it again and the Croustina seems to address exactly the points of bread shape (oval instead of square) and crust (crunchy instead of dried out) as a unique selling point. However, I have read several times that the non-stick coating of the mould wears off after 4 to 6 months and the bread then burns slightly at the bottom, so that it regularly breaks when you take it out. A new insert then costs CHF 70... Can you share your experience with the machine regarding long-term use? Would you buy it again or would you rather use a cheap machine (CHF 65) - without a round shape and a great crust?
I have also been using the Croustina regularly for over a year. Yes, I also had the feeling that the breads came out better at the beginning. But there is a simple trick: firstly, remove the dough hook shortly before baking (this also gives a smaller hole in the bread) and secondly, simply place the bread with the tin on a cooling rack for 10 minutes after baking. After that it's no problem! I have never burnt anything and would buy it again immediately! Hope this helps with the purchase decision:-)
Of course, no bread from the wood-burning oven or the super oven. But you always have fresh bread. We have tried various flours and as soon as (that is our feeling) a little bit of coarse flour is used, the crust improves. We would use the machine again - it always runs and has lasted a long time.
I have had the Crousina for 1.5 years now. I use it about twice a week. I can confirm that the non-stick coating has deteriorated over time. It is a bit more difficult to get the bread out of the mould, but it has never broken. I am still very satisfied with the machine. The bread tastes very good and is really crispy. The bread has never burnt on me. I can really recommend the machine.