TOO MUCH VOLUME

Possible Cause: Too much yeast
Possible Solution: Check yeast quantity

Possible Cause: Over proofed
Possible Solution: Final proof too high

Possible Cause: Over scaled
Possible Solution: Check scaling weight

Possible Cause: Incorrect amount of concentrate
Possible Solution: Check recipe

BADLY SHAPED

Possible Cause: Moulder settings too loose
Possible Solution: Check moulder settings

Possible Cause: Dough placed wrongly in tin
Possible Solution: Check dough placement in tins

Possible Cause: Poor hand moulding
Possible Solution: Mould dough evenly

Possible Cause: Tight dough
Possible Solution: Increase water quality

Possible Cause: No intermediate proof
Possible Solution: Rest dough for 10 min after scaling

LACK OF CRUST COLOUR

Possible Cause: Baking temperature too low
Possible Solution: Increase baking temperature

Possible Cause: Baking time too short
Possible Solution: Extend baking time

Possible Cause: Inconsistent oven heat distribution
Possible Solution: Check oven elements

Possible Cause: Too little concentrate
Possible Solution: Check recipe and scales

CRACKED TOP CRUST

Possible Cause: Proofer too dry
Possible Solution: Check proofer settings

Possible Cause: Dough left outside to skin
Possible Solution: Place trolley in proofer after moulding

Possible Cause: Under baked
Possible Solution: Extend baking time

HOLES IN BREAD

Possible Cause: Too much dusting flour on table
Possible Solution: Reduce dusting flour

Possible Cause: No intermediate proof
Possible Solution: Rest dough for 10 min after scaling

Possible Cause: Too much flour in final moulder
Possible Solution: Refrain from using flour in moulder

Possible Cause: Poor hand moulding technique
Possible Solution: Ensure proper moulding

Possible Cause: Proofer too hot
Possible Solution: Reduce proofer temperature to 40°C

POOR OVEN SPRING

Possible Cause: Dough temperature too high
Possible Solution: Decrease dough temperature

Possible Cause: Under mixed
Possible Solution: Extend mixing time

Possible Cause: Proofer too hot
Possible Solution: Set proofer to 40°C

Possible Cause: Over proofed
Possible Solution: Check final proof

Possible Cause: Dough left for too long on table
Possible Solution: Reduce resting time

POOR RETARDING

Possible Cause: Dough dried out in fridge
Possible Solution: Use the trolley cover

Possible Cause: Dough temperature too high
Possible Solution: Reduce dough temperature

Possible Cause: Fridge temperature too high
Possible Solution: Ensure fridge temperature is between 3°C - 5°C

Possible Cause: Dough left in fridge for too long
Possible Solution: Reduce refrigeration time

COLLAPSED BREAD

Possible Cause: Slack dough
Possible Solution: Reduce water quantity

Possible Cause: Under mixed
Possible Solution: Increase mixing time

Possible Cause: Over proofed
Possible Solution: Ensure correct final proof

Possible Cause: Too little yeast
Possible Solution: Check yeast quantity

Possible Cause: Bumping the trolley after final proof
Possible Solution: Ensure smooth transfer from proofer to oven

BREAD STICKS IN TIN

Possible Cause: Under baked
Possible Solution: Extend baking time

Possible Cause: Tin not greased sufficiently
Possible Solution: Check tin oil application system

Possible Cause: Slack dough
Possible Solution: Reduce water quantity

Possible Cause: Too much steam in proofer
Possible Solution: Check proofer steam settings

Possible Cause: Poor quality or separated tin oil
Possible Solution: Change tin oil

POOR SHELF LIFE

Possible Cause: Stiff dough
Possible Solution: Increase water content

Possible Cause: Baking time too long
Possible Solution: Reduce baking time

Possible Cause: Bread left unwrapped for too long
Possible Solution: Ensure packed at correct temperature

Possible Cause: Humidity in cooling area too low
Possible Solution: Cool in controlled area

Possible Cause: Wrapped bread storage temperature too low
Possible Solution: Store bread at ± 20°C

HOLES UNDER TOP CRUST

Possible Cause: Too much deck oven top heat
Possible Solution: Reduce oven top heat

Possible Cause: Too much flour on table
Possible Solution: Reduce dusting flour

Possible Cause: Moulding too loose
Possible Solution: Check moulder settings

Possible Cause: Over mixed
Possible Solution: Reduce mixing time

HOLES AT THE BOTTOM

Possible Cause: Too much tin oil
Possible Solution: Ensure correct tin oil application

Possible Cause: Bad moulding
Possible Solution: Ensure even moulding

Possible Cause: Damaged bread tin bases
Possible Solution: Replace bread tins

THICK CRUST

Possible Cause: Oven too cold
Possible Solution: Increase baking temperature

Possible Cause: Dough too stiff
Possible Solution: Increase water quantity

SIDES COLLAPSING

Possible Cause: Bread left in tins for too long
Possible Solution: Remove from tins immediately after baking

Possible Cause: Too much yeast
Possible Solution: Check recipe

Possible Cause: Under baked
Possible Solution: Extend baking time

General Baking Guidelines:


Final dough temperature28 - 30 °CYeast storage temperature2-5 °C
Prover temperature40 °COptimum slicing/wrapping temperature32 °C
Prover relative humidity85%

Flour, Prepared Mix & Concentrate Storage requirements:


Store off the floor away from walls, under cool (18 °C - 24 °C) and dry conditions. Moisture, insect & rodent entry must be prevented. Store away from cleaning materials, chemicals or other products emitting strong odours.