POOR VOLUME/COARSE CRUMB TEXTURE

Possible Cause: Too little yeast
Possible Solution: Increase yeast to 4 or 5% of flour weight

Possible Cause: Dough too cold after mixing
Possible Solution: Ensure final dough temperature is 29°C

Possible Cause: Not enough premix
Possible Solution: Increase amount to manufacturer's recommendations

Possible Cause: Too much salt
Possible Solution: Check recipe and correct the amount

Possible Cause: Dough undermixed
Possible Solution: Increase mixing time to ensure the gluten is properly developed

POOR OVEN SPRING

Possible Cause: Too much water in the dough
Possible Solution: Check the amount of water in the recipe

Possible Cause: Not enough yeast
Possible Solution: Increase yeast to 4 or 5% of flour weight

Possible Cause: Too much oven steam
Possible Solution: Reduce the time for steam injection

Possible Cause: Dough left too long on the table
Possible Solution: The intermediate proof should only be 10 minutes before final moulding

COLLAPSED ROLL

Possible Cause: Prover too hot
Possible Solution: Reduce the prover heat to 40°C

Possible Cause: Oven too cold
Possible Solution: Increase/check the oven temperature

Possible Cause: Not enough premix
Possible Solution: Check recipe

Possible Cause: Proofing time too long
Possible Solution: Should only be ± 50 minutes

POOR VOLUME/FINE CRUMB TEXTURE

Possible Cause: Dough temperature too high
Possible Solution: Ensure final dough temperature is 29°C

Possible Cause: Not enough yeast
Possible Solution: Increase the yeast to 4 or 5% of flour weight

Possible Cause: Dough too stiff
Possible Solution: Check the amount of water in the recipe

Possible Cause: Dough over mixed
Possible Solution: Reduce mixing time

CRUST CRACKING AT THE BASE

Possible Cause: Dough too stiff
Possible Solution: Check the amount of water in the recipe

Possible Cause: Incorrect retarding
Possible Solution: Check retarding process

Possible Cause: Dough skinning
Possible Solution: Cover dough on the table

Possible Cause: Proofing time too short
Possible Solution: Should be ± 50 minutes

DULL CRUST COLOUR

Possible Cause: Dough skinning
Possible Solution: Check humidity level in the prover

Possible Cause: Too little premix
Possible Solution: Check recipe

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

Possible Cause: No steam in the oven
Possible Solution: Check solenoid valve/water supply

POOR CRUST COLOUR/WRINKLED SURFACE

Possible Cause: Oven temperature too low
Possible Solution: Check/increase oven temperature

Possible Cause: Baking time too short
Possible Solution: Check baking time and supplier recommendations

HOLES UNDER TOP CRUST

Possible Cause: Excessive top oven heat
Possible Solution: Reduce deck oven top heat

Possible Cause: Prover too dry
Possible Solution: Check humidity level in the prover, should be ± 85% Rh

Possible Cause: No intermediate proof
Possible Solution: Cover and rest dough for 10 minutes before final moulding

Possible Cause: Dough temperature too high
Possible Solution: Use colder water in the next mix

MIS-SHAPED CRUST/POOR CRUST COLOUR

Possible Cause: Prover too hot
Possible Solution: Reduce the prover heat to 40°C

Possible Cause: Poor moulding techniques
Possible Solution: Ensure correct moulder settings

Possible Cause: Intermediate proof too long
Possible Solution: Cover and rest dough for 10 minutes before final moulding

Possible Cause: Prover humidity too high
Possible Solution: Check humidity level in the prover, it should be ± 85% Rh

BLISTERS ON TOP OF THE CRUST

Possible Cause: Prover too hot
Possible Solution: Reduce the prover heat to 40°C

Possible Cause: Poor moulding techniques
Possible Solution: Ensure correct moulder settings

Possible Cause: Intermediate proof too long
Possible Solution: Cover and rest dough for 10 minutes before final moulding

Possible Cause: Prover humidity too high
Possible Solution: Check humidity level in the prover, it should be ± 85% Rh

UNEVEN/UNROLLING

Possible Cause: Dough too stiff
Possible Solution: Check recipe

Possible Cause: Lack of resting before final moulding
Possible Solution: Cover and rest dough for 10 minutes before final moulding

Possible Cause: Too much dusting flour
Possible Solution: Apply dusting flour sparingly

Possible Cause: Dough skinning before final moulding
Possible Solution: Cover with a dough sheet

Possible Cause: Incorrect seam placement
Possible Solution: Place roll on the tray, seam down

DARK COLOUR/THICK CRUST

Possible Cause: Oven too cold
Possible Solution: Check/increase oven temperature

Possible Cause: Too much sugar in recipe
Possible Solution: Reduce/check recipe

Possible Cause: Baking time too long
Possible Solution: Reduce baking time/increase oven temperature

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.