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.
General Baking Guidelines
| Final dough temperature | 28 – 30 °C |
|---|---|
| Yeast storage temperature | 2-5 °C |
| Prover temperature | 40 °C |
| Optimum slicing/wrapping temperature | 32 °C |
| Prover relative humidity | 85% |
| Proofing Time | 50 – 60 min |
| Oven temperature | 220 – 240˚C |
| Baking time | 25 – 35 min |
TOO MUCH VOLUME
| Possible Cause | Possible Solution |
|---|---|
| Too much yeast | Check yeast quantity |
| Over proofed | Final proof too high |
| Over scaled | Check scaling weight |
| Incorrect amount of concentrate | Check recipe |
BADLY SHAPED
| Possible Cause | Possible Solution |
|---|---|
| Moulder settings too loose | Check moulder settings |
| Dough placed wrongly in tin | Check dough placement in tins |
| Poor hand moulding | Mould dough evenly |
| Tight dough | Increase water quality |
| No intermediate proof | Rest dough for 10 min after scaling |
LACK OF CRUST COLOUR
| Possible Cause | Possible Solution |
|---|---|
| Baking temperature too low | Increase baking temperature |
| Baking time too short | Extend baking time |
| Inconsistent oven heat distribution | Check oven elements |
| Too little concentrate | Check recipe and scales |
DRY, CRACKED TOP CRUST
| Possible Cause | Possible Solution |
|---|---|
| Proofer too dry | Check proofer settings |
| Dough left outside to skin | Place trolley in proofer after moulding |
| Under baked | Extend baking time |
HOLES IN BREAD
| Possible Cause | Possible Solution |
|---|---|
| Too much dusting flour on table | Reduce dusting flour |
| No intermediate proof | Rest dough for 10 min after scaling |
| Too much flour in final moulder | Refrain from using flour in moulder |
| Poor hand moulding technique | Ensure proper moulding |
| Proofer too hot | Reduce proofer temperature to 40°C |
POOR OVEN SPRING
| Possible Cause | Possible Solution |
|---|---|
| Dough temperature too high | Decrease dough temperature |
| Under mixed | Extend mixing time |
| Proofer too hot | Set proofer to 40°C |
| Over proofed | Check final proof |
| Dough left for too long on table | Reduce resting time |
POOR RETARDING
| Possible Cause | Possible Solution |
|---|---|
| Dough dried out in fridge | Use the trolley cover |
| Dough temperature too high | Reduce dough temperature |
| Fridge temperature too high | Ensure fridge temperature is between 3°C - 5°C |
| Dough left in fridge for too long | Reduce refrigeration time |
COLLAPSED BREAD
| Possible Cause | Possible Solution |
|---|---|
| Slack dough | Reduce water quantity |
| Under mixed | Increase mixing time |
| Over proofed | Ensure correct final proof |
| Too little yeast | Check yeast quantity |
| Bumping the trolley after final proof | Ensure smooth transfer from proofer to oven |
BREAD STICKS IN TIN
| Possible Cause | Possible Solution |
|---|---|
| Under baked | Extend baking time |
| Tin not greased sufficiently | Check tin oil application system |
| Slack dough | Reduce water quantity |
| Too much steam in proofer | Check proofer steam settings |
| Poor quality or separated tin oil | Change tin oil |
POOR SHELF LIFE
| Possible Cause | Possible Solution |
|---|---|
| Stiff dough | Increase water content |
| Baking time too long | Reduce baking time |
| Bread left unwrapped for too long | Ensure packed at correct temperature |
| Humidity in cooling area too low | Cool in controlled area |
| Wrapped bread storage temperature too low | Store bread at ± 20°C |
HOLES UNDER TOP CRUST
| Possible Cause | Possible Solution |
|---|---|
| Too much deck oven top heat | Reduce oven top heat |
| Too much flour on table | Reduce dusting flour |
| Moulding too loose | Check moulder settings |
| Over mixed | Reduce mixing time |
HOLES AT THE BOTTOM
| Possible Cause | Possible Solution |
|---|---|
| Too much tin oil | Ensure correct tin oil application |
| Bad moulding | Ensure even moulding |
| Damaged bread tin bases | Replace bread tins |
THICK CRUST
| Possible Cause | Possible Solution |
|---|---|
| Oven too cold | Increase baking temperature |
| Dough too stiff | Increase water quantity |
SIDES COLLAPSING
| Possible Cause | Possible Solution |
|---|---|
| Bread left in tins for too long | Remove from tins immediately after baking |
| Too much yeast | Check recipe |
| Under baked | Extend baking time |