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.
| 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 |
POOR VOLUME/COARSE CRUMB TEXTURE
| Possible Cause | Possible Solution |
|---|---|
| Too little yeast | Increase yeast to 4 or 5% of flour weight |
| Dough too cold after mixing | Ensure final dough temperature is 29°C |
| Not enough premix | Increase amount to manufacturer's recommendations |
| Too much salt | Check recipe and correct the amount |
| Dough undermixed | Increase mixing time to ensure the gluten is properly developed |
POOR OVEN SPRING
| Possible Cause | Possible Solution |
|---|---|
| Too much water in the dough | Check the amount of water in the recipe |
| Not enough yeast | Increase yeast to 4 or 5% of flour weight |
| Too much oven steam | Reduce the time for steam injection |
| Dough left too long on the table | The intermediate proof should only be 10 minutes before final moulding |
COLLAPSED ROLL
| Possible Cause | Possible Solution |
|---|---|
| Prover too hot | Reduce the prover heat to 40°C |
| Oven too cold | Increase/check the oven temperature |
| Not enough premix | Check recipe |
| Proofing time too long | Should only be ± 50 minutes |
POOR VOLUME/FINE CRUMB TEXTURE
| Possible Cause | Possible Solution |
|---|---|
| Dough temperature too high | Ensure final dough temperature is 29°C |
| Not enough yeast | Increase the yeast to 4 or 5% of flour weight |
| Dough too stiff | Check the amount of water in the recipe |
| Dough over mixed | Reduce mixing time |
CRUST CRACKING AT THE BASE
| Possible Cause | Possible Solution |
|---|---|
| Dough too stiff | Check the amount of water in the recipe |
| Incorrect retarding | Check retarding process |
| Dough skinning | Cover dough on the table |
| Proofing time too short | Should be ± 50 minutes |
DULL CRUST COLOUR
| Possible Cause | Possible Solution |
|---|---|
| Dough skinning | Check humidity level in the prover |
| Too little premix | Check recipe |
| Inconsistent oven heat distribution | Check oven vents |
| No steam in the oven | Check solenoid valve/water supply |
POOR CRUST COLOUR/WRINKLED SURFACE
| Possible Cause | Possible Solution |
|---|---|
| Oven temperature too low | Check/increase oven temperature |
| Baking time too short | Check baking time and supplier recommendations |
HOLES UNDER TOP CRUST
| Possible Cause | Possible Solution |
|---|---|
| Excessive top oven heat | Reduce deck oven top heat |
| Prover too dry | Check humidity level in the prover, should be ± 85% Rh |
| No intermediate proof | Cover and rest dough for 10 minutes before final moulding |
| Dough temperature too high | Use colder water in the next mix |
MIS-SHAPED CRUST/POOR CRUST COLOUR
| Possible Cause | Possible Solution |
|---|---|
| Prover too hot | Reduce the prover heat to 40°C |
| Poor moulding techniques | Ensure correct moulder settings |
| Intermediate proof too long | Cover and rest dough for 10 minutes before final moulding |
| Prover humidity too high | Check humidity level in the prover, it should be ± 85% Rh |
BLISTERS ON TOP OF THE CRUST
| Possible Cause | Possible Solution |
|---|---|
| Prover too hot | Reduce the prover heat to 40°C |
| Poor moulding techniques | Ensure correct moulder settings |
| Intermediate proof too long | Cover and rest dough for 10 minutes before final moulding |
| Prover humidity too high | Check humidity level in the prover, it should be ± 85% Rh |
UNEVEN/UNROLLING
| Possible Cause | Possible Solution |
|---|---|
| Dough too stiff | Check recipe |
| Lack of resting before final moulding | Cover and rest dough for 10 minutes before final moulding |
| Too much dusting flour | Apply dusting flour sparingly |
| Dough skinning before final moulding | Cover with a dough sheet |
| Incorrect seam placement | Place roll on the tray, seam down |
DARK COLOUR/THICK CRUST
| Possible Cause | Possible Solution |
|---|---|
| Oven too cold | Check/increase oven temperature |
| Too much sugar in recipe | Reduce/check recipe |
| Baking time too long | Reduce baking time/increase oven temperature |