Panasonic SD-P104 Operating Instructions Manual
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Panasonic SD-P104 Operating Instructions Manual

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Operating Instructions

Automatic Bread Maker (Household Use)
Model No.
SD-P104
Thank you for purchasing Panasonic product.
Please read these instructions carefully to use the prouduct correctly and safely.
This product is intended for household use only.
Please carefully read the "Safety Precautions" (P.6~7) of this Manual before use.
Please keep the Warranty Card and this Operating Instructions for future use.
Panasonic
P.56~57
The Warranty Card is attached.

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Questions and answers

Siew Ching
March 9, 2025

Hi can I check, usually when I bake bread using mode 3, it will show that the bread is ready at what time but today it shows 4:20 the duration to bake instead. How can I adjust jack?

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Summary of Contents for Panasonic SD-P104

  • Page 1: Operating Instructions

    Automatic Bread Maker (Household Use) Model No. SD-P104 Thank you for purchasing Panasonic product. Please read these instructions carefully to use the prouduct correctly and safely. This product is intended for household use only. Please carefully read the “Safety Precautions” (P.6~7) of this Manual before use.
  • Page 2 Make various delicious breads manually in a simple and convenient way! With crispy crust Fasten the whole With soft and fine With crispy crust and delicious baking progress! crust Soft bread and original flour taste Bread Rapid bread (P.23) aroma French (P.18) (P.23) Bread (P.24)

  • Page 3: Table Of Contents

    Table of Contents Page Page Comfirmation Operating methods Safety precautions........ 6 Dough Operating requirements......7 Making bread dough / pizza dough ... 34 Parts names and accessories ....8 Various flavored bread ....... 35 Current time (clock displays) adjustment..9 Making dumpling skin ......
  • Page 4 P.68 P.73 P.73 P.74 P.75 P.76 P.77 P.78 P.85 P.86 P.87 P.87 P.88 P.89 P.91...

  • Page 6: Safety Precautions

    Safety precautions Please make sure to follow these instructions. In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below. The following charts indicate the degree of damage caused by wrong operation. Indicates serious Indicates risk of injury Warning...

  • Page 7: Operating Requirements

    In order to avoid fire, burns and injury Caution The temperature of accessible surfaces may be high when the appliance is operating. Bread pan ● Do not touch the bread pan, the main unit, the air vent, inner part of the appliance, the heater, the inner side of the lid and other high-temperature parts.

  • Page 8: Parts Names And Accessories

    Parts names and accessories ■ Please clean the bread pan, blade and accessories before initial use (P.43) Air vent Dispenser lid (removable P.44) Open the upper lid with magnet held. While close the lid, pls be careful not to press the magnet. Steam vent ＊...

  • Page 9: Current Time (Clock Displays) Adjustment

    (Hour / Minute) (Raisin) ● Put in raisins and other ● Set timer (P.22) Control panel Control panel ingredients ● Adjust current time (P.9) (P.20 ~ 21) Menu (Start) ● Start baking or timer (Stop) ● Reset ● Stop after operation is started (Hold)

  • Page 10: Procedures And Key Points

    Procedures and key points of bread-making Preparations Making dough P.18, 34 For bread making Automatic dispensing of dry yeast For making various flavored bread Home made bread The freshness of Key points of change swelling condition ingredients is critical! making good and shape every time Is it properly kept? bread!
  • Page 11 Baking When adding ingredients (P.20) P.35 High room temperature. Measure flour A high room temperature will in weight. adversely affect bread baking. Water substantially affects swelling conditions. Flour must be measured in weight The temperature of ingredients will rise when (The accessorized measuring it is summer or the room temperature is over cup is dedicated to liquid...

  • Page 12: List Of Bread Types And

    List of bread types and ba- king options Time for adding yeast powder to the dough. (beep sounds) Time for adding fruit and other ingredients. (beep sounds) Menu Available Time required number Menu Bread-making process of breadmaker functions (approx.) (Reference page) (Required time and time for adding yeast will be changed depending on room temperature, crust colour, time and other conditions.)
  • Page 13 Menu Available Time required number Menu Bread-making process of breadmaker functions (approx.) (Reference page) (Required time and time for adding yeast will be changed depending on room temperature, crust colour, time and other conditions.) Dumpling skin 15 min dough ● Manually eliminate remaining flour 12 ＊...

  • Page 14: Bread-Making Ingredients

    Bread-making ingredients In additions to the basic ingredients, you may add your favorite ingredients to make breads of various tastes. (Ingredients and dosages may vary depending on the kinds of breads) Flour Salt (High-gluten flour, Low-gluten flour) It can make the bread chewier while Mixed with water, the protein will be adjusting the tastes.
  • Page 15 Sugar Rice flour Granulated sugar Granulated sugar, brown sugar and honey Rice flour does not contain the proteins necessary for dough swelling. Therefore, it is impossible to make bread if only rice flour are Sugar is the nutrition for bread yeast which added.
  • Page 16 Bread-making ingredients (Continued) Basic weight of each spoon (Supplied measuring spoon) Tablespoon Teaspoon Granulated sugar Approx.12 g Approx.4 g Milk powder Approx.6 g Approx.2 g Salt Approx.5 g Dry yeast Approx.2.8 g In case of changes of recipe and type of ingredients Adjust according to personal preferences based on the following quantities.

  • Page 17: Ingredients Preparations

    Ingredients preparations You may use your The ingredients (P.18) and the amount are favorite ingredients introduced based on the basic bread. to make various You may also add your favorite ingredients in addition to the flavored bread. basic ingredients in order to make various flavored bread. Put the ingredients in the bread pan at the beginning!

  • Page 18: Operating Methods

    Operating methods Bread Baking basic bread Add the ingredients Blade Yeast dispenser The shaft is fully visible from the axle hole Add the ingredients other than the instant dry yeasts Remove the bread pan and in the bread pan high-gluten flours, water Set the kneading blade and other ingredients ①...
  • Page 19 Time required: about 4 h Setting Take out Turn off the power Select menu “1” ① Press “Stop” ② Pull out the plug. Take out the bread pan and place it on a towel. Cool down (about 2 min) Remember to wear gloves to take out the ▓...

  • Page 20: Convenient Functions

    Convenient functions Raisin “Raisin” for making bread that contains your favorite ingredients You may set it to automatically add your favorite ingredients, E.g. raisins and nuts. Please add bananas, chocolates and other ingredients (P.21) that cannot be automatically added by manually when you hear the beep sound.
  • Page 21 After selecting function and menu... Set the convenient features before startup! ● To add raisin and other ingredients ▓ Please manually add ingredients that cannot be added automatically Manually add when you hear beep Ingredients that can’t be automatically added (stuck onto walls of dispenser, hard to be add) sounds ( ) Ingredients that are sticky, easily...

  • Page 22: Crust Colour

    Convenient functions Crust colour Timer After selecting function and menu ... Set the convenient function before startup! ● To change the crust colour ● For timer Bake your favorite “Crust colour” You can set the crust colour as “Light” or “Standard”. ●...

  • Page 23: Rapid Bread / Soft Bread

    Rapid bread / Soft bread Time required: Rapid bread: about 2 h Soft bread: about 4 h and 20 min ● For reset ● To stop after started (Hold) Preparations ① Install blade in the bread pan. ( P.18 ) ②...

  • Page 24: French Bread

    French bread Time required: about 5 h 烤色 ● For reset ● To stop after started (Hold) Compared with other bread, French bread may be hard to be taken out from the bread pan. Please take out the bread according to the following Step 3. Preparations ①...

  • Page 25: Whole Wheat Bread

    Whole wheat bread Time required: about 5 h 无 烤色 ● For reset ● To stop after started (Hold) Preparations ① Install blade in the bread pan. ( P.18 ) ② Add in flour, water and other ingredients (except instant dry yeast). ③...

  • Page 26: Rice Bread

    Rice bread Time required: about 4 h ● For reset ● To stop after started (Hold) Preparations ① Install blade in the bread pan. ( P.18 ) ② Add in flour, water and other ingredients (except instant dry yeast). ③ Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “6”...

  • Page 27: Rice Flour Bread

    Rice flour bread Time required: about 2 h and 30 min For reset To stop after started (Hold) Preparations Install blade in the bread pan. Add in flour, water and other ingredients (except instant dry yeast). (P.18) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “7”...

  • Page 28: Stuffed Bread

    Stuffed bread Time required: about 2 h and 15 min. For reset To stop after started (Hold) Preparations Install blade in the bread pan. Select menu “8” Add in flour, water and other (P.18) ingredients (except instant dry yeast). Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.

  • Page 29: Various Flavored Bread

    Various flavored bread Calory standard for 1 loaf Containing red pepper and olive Italian bread 1170 kcal Menu “4” French countryside bread 900 kcal Menu “4” High-gluten flour 225 g High-gluten flour 200 g Low-gluten flour 25 g Whole wheat flour 50 g Salt 1 tsp (5 g)
  • Page 30 Various flavored bread Calorie standard for 1 loaf Menu “6” Olive bread Menu “1” or Menu “3” 1143 kcal Curry rice bread 1370 kcal High-gluten flour 250 g High-gluten flour 210 g Butter 10 g (15 g for soft bread) Cooled rice 100 g Granulated sugar...

  • Page 31: Start Baking

    Cinnamon brioche Select menu “8” to make bread dough Put A into the blade-installed bread pan and install the bread pan into the main body. Feed instant dry yeast into the yeast dispenser, select menu “8” and press (start). The operation shall be completed within 15 min! Take out the dough.
  • Page 32 Various flavored bread Matcha black bean roll Select menu “8” to make bread dough Put A into the blade-installed bread pan and install it into the main body. Add instant dry yeast into the yeast dispenser, select menu “8” Press (start).
  • Page 33 Rolling flat Method of cookie dough making Use a rolling pole to roll the dough into a flat circle with Making Dough a diameter of 14 ~ 15 cm. Cover the dough with Mix low-gluten flour and baking powder a plastic wrap for the and shift them together.

  • Page 34: Operating Methods

    Operating methods Making bread dough / pizza dough Time required: Bread dough about 1h Pizza dough about 45 min Through the making of bread and pizza dough, you can also make croissant (P.36), bagels (P.37) and other various flavored bread. For reset To stop after started (Hold) Preparations...

  • Page 35: Various Flavored Bread

    Various flavored bread Use bread dough Tools used for bread-making with dough ●Dough rolling board ●Scale (Unit: 1 g ) ●Scraper ●Rolling pole ●Small towel (Soaked and wrung dry) Tools that may be used for making bread ●Kitchen scissors ● Bread mold ●...
  • Page 36 Various flavored bread Use bread dough Croissant Add in butter Put the dough in a bowl, cover it with a plastic wrap and place it in a refrigerator for 30 ~ 60 min. Prolong the refrigeration time when the room temperature is high Apply flour on butter, place them on the Ingredients (for 12 pieces)
  • Page 37 Bagel Making bread dough Place A Vegetable oil water into the bread pan that is installed with a blade in sequence and add dry yeast into the yeast dispenser. Make the dough according to the steps specified in “Making bread dough”...

  • Page 38: Making Dumpling Skin

    Making dumpling skin Time required: about 15 min ●For reset ●To stop after started (Hold) Select menu “11” Preparations ① Install the blade into the bread pan. ② Add ingredients into the bread pan. ③ Put the bread pan into the main unit. Start Ingredients Powder for dumpling...

  • Page 39: Baking Cake

    Baking cake ●For reset ●For stop after started (Hold) Preparations ① Install blade in the bread pan. Select menu “12” ② Add butter, granulated sugar, milk and eggs into the bread pan in sequence. ③ Add in the sieved A. Ingredients Cake 2288 kcal (for 1 time)
  • Page 40 Baking cake Time required: 1h and 30 min ● Calory standard for 1 time Lemon cake 2095 kcal Unsalted butter 110 g (cut into small pieces of 1cm) 100 g Granulated sugar 1 tablespoon (15 mL) Milk 100 g Egg (evenly mixed) 1 tablespoon Rum (or Brandy) 180 g...

  • Page 41: Making Chocolate

    Making chocolate ●For reset ●To stop after started (Hold) ① Install blade in the bread pan. Preparations ② Break the chocolate and put them into the bread pan. ③ Add in cream and honey. (for about Select menu “13” Ingredients 13 cm x 13 cm x 1 cm (L x W x H)) Chocolate (milk chocolate) 1303 kcal...
  • Page 42 Making chocolate Time required: about 17 min ● Calory standard for 1 time Strawberry chocolate 1136 kcal White chocolate (plate) 4 pieces (160 g) Butter 20 g Honey 10 g Strawberry 40 g (pounded into jams) Perform additional mixing when the mixing is not sufficient Additional mixing is allowed for twice after mixing is finished.

  • Page 43: Tips

    Tips Cleaning Cleaning ● Please clean and dry as quickly as possible! Do not put an unclean or wet bread pan In order to avoid back into the body. damaging the ● Clean with a soft sponge! fluorine coating of Do not use cleansers or metal brushes to clean the bread pan.
  • Page 44 Cleaning Dispenser lid Yeast dispenser Wipe with Remove and wash with water a well-wrung cloth [Removal method] and air dry. Do not remove 70 degrees ● Raise the dispenser lid to an angle of approximately 70 degrees and pull it upwards on the right. Do not wipe the yeast dispenser with dry cloth! Otherwise, it would be difficult to...

  • Page 45: Faq

    Bread You can make bread but need to adjust the quantity of water. If cave-in appears on Can I use dedicated the top of bread because of excessive swelling, reduce water quantity by 5 ~ 10%. bread flours? French bread You can make French bread, but the quality and swelling extent of bread may vary.
  • Page 46 Is the cookie dough of Yes. Please allow the cookie dough to thaw naturally in advance so that it is not so stuffed bread usable hard when it is placed on the bread dough. after refrigerated? Which kind of flour is High-gluten flour is recommended for bread forming.
  • Page 47 The dough does not Fermentation process may slow down due to different ratio of ingredients. ferment thoroughly Do not open the lid after process of bread dough is over. Keep it there for further during execution of fermentation. (Standard: 20 ~ 30 min) bread dough menu.

  • Page 48: Abnormal Shape Of Bread

    Abnormal shape of bread It is hard to control the bread-making process. No bread has the same shape ... When the following Please confirm the following conditions happen Shape and swelling conditions vary according to temperature, humidity, ingredient and timer conditions. Insufficient swelling Are too many raisins and other ingredients added? Is the room temperature too high? (The shape will change if the room temperature is...
  • Page 49 When the following Please confirm the following conditions happen Have you forgotten to add the instant dry yeast? No swelling at all Instant dry yeast Have you used any improperly stored yeast or expired yeast? Whole bread is whitish and look like a ball.
  • Page 50 Abnormal shape of bread When the following Please confirm the following conditions happen Bread crust is too The bread would become soft if it is cooled down to human skin temperature and put in a plastic bag. hard Dough becomes Excessively long fermentation will make the dough loose and sticky.
  • Page 51 Abnormal shape of bread When the following Please confirm the following conditions happen The cookie dough of Has the cookie dough been over cooled and become hardened? Take out the cookie dough from the refrigerator according to the instruction of the stuffed bread is “10 min of process work are left”...

  • Page 52: Remedies For Misoperations

    Remedies for misoperations Ingredients can be added at the following time. However, the bread making process may fail if the ingredients are not fully mixed in the initial “kneading” procedure. Forgotten ingredients Adding time Feed into the bread pan before adding the instant dry yeast. “Dough”...

  • Page 53: Troubleshooting

    Stop halfway the operation to stop immediately. (Blade does not (Powder still remains upon completion and baking does not happen) work) ＊ (Please consult Panasonic customer service centre.)

  • Page 54: In Case Of The Following Displays

    A small amount of dough leaks out from the please consult your Panasonic discharge port of the bread pan during operations. customer service centre Discharge port...

  • Page 55: Specifications

    Specifications Power supply 220 V 50 Hz 360 W Heater Power consumption 80 W Motor Overheat protector Thermal fuse 30.4 cm Depth Dimensions 24.1 cm Width (Approx.) Height 34.5 cm Mass (Approx.) 6.1 kg 0.9 m Length of power cable Bread / bread dough (Flour) Maximum: 330 g Minimum: 150 g Capacity...
  • Page 56 220 V...
  • Page 57 10 cm 5 cm 10 cm 10 cm 10 cm 5 cm P. 59)
  • Page 58 ■ (P.93) P.94) P.94) ¾ ½ (P.68) P.61)
  • Page 59 Hour /Minute Raisin P.72 P.59 P.70 Start Stop Timer Crust Menu 14 & 15 P.72 14 & 15 P.72 P.58 Hour Minute 3 30 12:00 0:00...
  • Page 60 68,84 P.64 20 cm 15 cm...
  • Page 61 (P.70...
  • Page 62 P.68 P.73 P.73 P.74 P.75 P.76 P.77 P.78 P.84 P.84...
  • Page 63 P.88 P.89 P.91...
  • Page 65 — > — > 50 200 (distilled water)
  • Page 66 12 g 2.8 g ● ● ½ ● ½ P.64 25 g 70 mL ½...
  • Page 67 P.68 15 20% 50 g 30 g · · · 100% · · · · · · · · · · 30 g 250 g 220 g 100 mL 50 g 80 mL 140 mL 180 mL 100 mL 180 mL 50 g ●...
  • Page 68 ① ① ② ④ ③ 3 cm 186 kcal 6 250 g 10 g 2 24 g 1 6 g 1 5 g 190 mL 1 2.8 g 10 mL ● P.73...
  • Page 69 Stop （P.73 ▓ P.92） ▓ （P.70） ▓ （P.72） ▓ （P.72） P.62 ● P.71...
  • Page 70 P.71 100 g 5 mm 100 g 5 mm ① Raisin 100 g 30 g ② ¼ 20 g 10 mm 50 g ※ ● ●...
  • Page 71 ● ▓ ① Raisin ② ③ ▓ ④ · · · 30 35 · ⑤ · · ● Start · 35 40 · · 20 35 ●...
  • Page 72 ● ● ● Crust P.62 P.63 ① Crust ① ● Raisin Crust ① Raisin Crust ② Timer ② Timer ● · · ③ · · · · P.62 63 ④ 8 30 20 30 0 40 9 30 0 40 9 30...
  • Page 73 ● ● ① ② P.68 ③ 205 kcal 6 280 g 10 g 2 24 g 1 6 g 1 5 g 210 mL 1½ 4.2 g （P.70） ▓ 10 mL ▓ （P.72） 192 kcal 6 250 g ▓ （P.72） 15 g 2 24 g 1 6 g...
  • Page 74 烤色 ● ● ① ② P.68 ③ 153 kcal 6 225 g 25 g 1 5 g 190 mL ½ 1.4 g 10 mL ▓ （P.70） ● ▓ （P.72） P.62 Stop ▓...
  • Page 75 无 烤色 ● ● ① ② P.68 ③ 181 kcal 6 75 g 175 g 10 g 2 24 g ▓ （P.70） 1 6 g 1 5 g ▓ （P.72） 190 mL 1 2.8 g 10 mL ● ▓ 30 100 P.62 30 40 Stop...
  • Page 76 ● ● ① ② P.68 ③ 207 kcal 6 120 g 230 g 100 ~ 120 g 10 g 2 24 g 1 6 g 1 5 g （P.70） ▓ 160 mL ¾ 2.1 g ▓ （P.72） 10 mL ▓ ●...
  • Page 77 P.68 199 kcal 6 50 g 200 g 20 g P.70 2 24 g 1 6 g 1 5 g P.72 190 mL 1½ 4.2 g P.72 P.101 P.62 Stop...
  • Page 78 P.68 1162 kcal 200 g P.70 35 g ¾ 3.8 25 g P.62 100 mL 1¼ 15 g/ Stop Stop Start P.80 Stop...

  • Page 79: 900 Kcal

    1170 kcal 900 kcal 225 g 200 g 25 g 50 g 1 5 g 1 5 g 24 g 190 mL 170 mL ½ 1.4 g ½ 1.4 g 10 mL 10 mL 5 mm 20 g 20 g Raisin P.70 1236 kcal...

  • Page 80: 6 G

    1143 kcal 1370 kcal 250 g 210 g 10 g 15 g 100 g 2 (24 g 20 g 1 6 g 2 24 g 1 5 g 1 6 g 1 5 g 180 mL 1 2.8 30 g 20 g ½...

  • Page 81: Stop

    1493 kcal 200 g ┌ │ Stop 15 g │ │ │ │ │ A 　 15 cm 25 cm │ │ ¾ 3.8 │ │ 25 g │ └ 110 mL ¾ 1¼ 100 g 5 mL ┌ 25 g B　...
  • Page 82 Stop 1268 kcal ┌ 200 g │ 15 g │ │ │ │ A　 │ │ ¾ 3.8 │ │ │ │ 25 g │ 110 mL └ 1¼ 120 g P.82 P.82 293 kcal 6 150 g 15 g 2 24 g 1 6 g ½...
  • Page 83 14 15 cm ½ 1 mm ½...
  • Page 84 P.86 P.87 P.68 280 g 50 g 25 g 160 mL ( P.70 ) P.62 280 g 15 g 190 mL Stop P.97)
  • Page 85 45 g 10 15 135 kcal 1 P.84 25 g 30 35 40 60 170 200 10 cm 30 35 20 30 170 190...
  • Page 86 30 60 20 20 cm 15 30 30 30 cm 204 kcal 1 225 g 55 g 15 g 10 20 25 g 140 mL 10 20 30 60 140 g 1 cm 25 g P.84 18 40 cm 40 60 200 220 35 g 10 20...
  • Page 87 156 kcal 1 60 g 8 280 g 30 35 180 mL 170 190 15 20 10 20 25 cm 25 cm 1127 kcal 1 P.84 200 g 180 200...
  • Page 88 280 g 150 mL 140 g 140 g 170 mL Stop ① 30~40 54 kcal 1 3 cm 2 cm 15 g 8 cm 30 40 125 g 250 g 18 g...
  • Page 89 2288 kcal 1 P.72 (15 mL (100 ) P.63 1 cm （ ） Stop 15 g 50 g 40 g Stop Start （ ） Stop P.90 （ ）...
  • Page 90 2095 kcal 1 cm 15 mL 2384 kcal 1 cm 2½ 15 g 5 mm 1 cm 1960 kcal 1 cm 30 mL 1 20 2 cm 2056 kcal 1 cm Stop 1½ 5 P.89 Stop 5 mm...
  • Page 91 13 cm 13 cm 1 cm 1303 kcal 165 174 g 50 mL 10 g 1186 kcal 160 180 g 50 mL 10 g P.63 1416 kcal 165 174 g Stop 70 mL 10 g P.92 10 mL 60 mL 10 mL...
  • Page 92 1136 kcal 160 g 20 g 10 g 40 g 1279 kcal 116 g 40 mL 10 g 100 g P.91 1733 kcal 116 g 60 mL 10 g 180 mL Stop P.91 3 P.91 Stop 10 20 g...
  • Page 93 ·...
  • Page 94 ·...
  • Page 95 5 10% 70 mL P.100...
  • Page 96 糬 80 mL 18 140 mL 5 10 30 35 5 10 mL...
  • Page 97 20 30 P.86 P.87 P.87 P.87...
  • Page 98 12 15% 15 cm 14 cm 13 cm 11 cm 100% P.60 10 cm P.96 ¼ ½ 20 cm 1,000 m...
  • Page 99 · · · · 10 mL P.72...
  • Page 101 1 cm 160 g 10 mL 10 20 mL...
  • Page 102 ............. 1 · ........... 10 · ........... 35 · ........... 20 Start · ............. 1 · ........... 10 · ........... 35 · ........... 20 · Stop Start Stop Start Start Stop P.86 87 97...
  • Page 103 Panasionic Start P.97 8 30 20:30 0 40 9 30 0:40 9:30 P.62 糬 · · · Panasonic...
  • Page 104 3 cm P.59 P.68 Panasonic Electric shock Panasonic...
  • Page 105 220 V 50 Hz 360 W 80 W 30.4 cm 24.1 cm 34.5 cm 6.1 kg 0.9 m 330 g 150 g 4.2 g 1.4 g 100 g 275 g 250 g 300 g 280 g 275 g 250 g 275 g 250 g 275 g...
  • Page 106 Rice flour bread ● Manufacturer: Panasonic Manufacturing (Xiamen) Co.,Ltd. No.17,Chuang Xin Road, Xiamen Torch Hi-Tech Industrial Development Zone, Xiamen Made in China © Panasonic Manufacturing ( Xiamen ) Co.,Ltd. 2013 DZ50M172 Y0314W0 Date of issue: March 2014 Printed in China 2014...

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