KBS/Keepez Remove Paddle “Math”

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This is a work in progress, so I welcome ALL comments and suggestions, among other things, I need to find a freely available link to the User Manual.

Reminder: Hell will freeze over before I use delayed start in my personal use of any thing other than the Coffee Maker.

I STRONGLY recommend you read thru at least once before you start, as I prefer to make notes “as I go”

I try to work with the least common denominator for most directions, so for recipes, that usually means Ounces & Minutes
then at the end convert back a measurement in final draft,
i.e. 1 hour = 60 min or 10 ounces = 1.25 Cup(s)

KBS/Keepeez User Manual
Model MBR-041 page 28
Settings:
Menu: 1 (Soft/Basic/)
Color: MD (Medium)
Loaf: 1.5 lb
Total…Time: 3H:11M
Medium Crust,
H/h = Hour(s)
M/m = Minutes
ONE (1) Hour = 60 minutes.

“Total Working Time”
Convert 3h:11m – 191m

In Menu 1 – END of SHAPE
BEFORE START of FERMENT 3.

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The best time to remove the paddle is
the END of the SHAPE
BEFORE the start of the FINAL Ferment
note: if you open the image in a new tab it will expand to a much lager image, so easier to read.

Please keep in mind that many things may affect the time shown on the display. It just happens, accept it and plan to be “around” on average about 5-10 minutes BEFORE the expected time.

To determine WHEN the time is:

CHANGE Total time to MINUTES:
3h:06m = 3 x 60 + 6 = 191 minutes

SUBTRACT “Bake Time”
191m – 50m = 142m

SUBTRACT “FERMENT 3”
142m – 50m = 92m

At 92, you should be at the end of the SHAPE.

CONVERT 92m to H:M
92-60 – 1h 32m

Reminder, KBS/KEEPEZ are “count down”
so display will show approximately
92 minutes OR 1:32 (1h 32m)

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SIDE NOTE:
This is also, in my experience/opinion, ALSO the best time to make any swirl for inclusions

Again this is a draft and I do very much welcome your comments and suggests to make it easier for you to use.

This method is SOLELY base on the various charts produce by the manufacturer and my personal experience.

This method contains to affiliate links as of 2026-Aug-01

Feel free to share the Blog Link:
KBS/Keepez Remove Paddle “Math”
https://wheatcarr.com/2026/08/01/kbs-keepez-remove-paddle-math/

Note: Edited 9-Aug-2026 to include
THANK YOU to Alejandro Viademonte for proving
Editors ALWAYS need to be Edited by others.

• 1

  I could have used this yesterday and I will surely find it helpful next time I bake.

  I found an app that allows users to scale recipes. It’s called Gluten Morgen.I used it to enter a recipe that is dear to my heart from my bread buddy mentor who passed several years ago. The recipe was created for the Zojirushi. I’ll try the recipe in my KBS MFB-060 tomorrow.

  Thanks for sharing your paddle math!

  cat on August 8th, 2026
• 2

  We have been exchanging some comments in the Facebook KBS Group. Yesterday, I asked about this subject in particular, the removal of the kneading paddle, and you promptly posted a response pointing to this page (thank you very much!!).
  I finally was able to find your tag to this page, so here I’am !
  I read the example you use to figure out the “When” time for the paddle removal and noticed a discrepancy.
  The calculation is correct except you may have mixed the times between 1 lb loaf and 1.5 loaf?

  At the start of your example you indicate that the total time for the example given is 3:06 (3 hours and 6 minutes) but the conversion says
  3×60 + 6=191 . Shouldn’t that be 186?

  I believe the discrepancy might be the total work time for the 1.5 pound loaf (soft-basic) is 3:11 and not 3:06 <— this is for the 1lb loaf

  then: 3×60+11=191. It all falls in place after that!!
  I will set a countdown timer for 87’ or so and be ready for that paddle removal!!

  Thank you for all your help!!

  I’m excited to start baking with the KBS and I’m sure we will have many more conversations!!
  I’m planning on doing lots of baking using ancient flours and have already built a cookbook with recipes suggested by AI Anthropics. I can share that with you if you like.
  I haven’t tested the recipes yet so… can’t say if they work or not but it is a good starting point I believe.

  Kind regards

  Alejandro Viademonte on August 9th, 2026
• 3

  Thank you so much for taking the time correct my error. I have always said Editors always need an outside Editor.
  This is particularly true with those of us who “start” with a blank piece of paper.

  Always happy to meet another “Food Nerd” and will look foreword to your “ancient grains experiences

  Enjoy the Making
  Wheat

  wheat on August 9th, 2026
• 4

  Trust me when I say you have NO IDEA how many times I find STUFF the Day AFTER I needed it!

  Converting recipes to an appliance that can do the hard work is an adventure, particularly with breads.
  With so many factors that are not predictable (ambient temp, type of ingredients, and well it is along list) it is always an adventure.

  I am always looking for PDF versions of manuals to add to my public and private references.

  Enjoy the Making
  Wheat

  wheat on August 9th, 2026

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