Troubleshooting
Troubleshooting baked breads
Low Volume
- Use of hot pans
- Improper mixing
- Excessive salt
- Excessive shortening
- Excessive milk
- Slack dough
- Old dough
- Under proofed
- Over mixing
- Insufficient yeast
- Wrong flour used (weak)
- Temp. in oven too high
- Not enough dough in pan
Too much volume
- Insufficient salt
- Too much dough in pan
- Oven too cool
- Overage dough
- Wrong flour use
- Improper molding
- Over proofing
Holes In Bread
(Some of the common causes of holes in bread)
- Old flour
- Old dough
- Cold oven
- High dough temp
- Excessive moisture in proofer
- Stiff dough
- Mixing in too high of speed
- Over proofing
- Excessive pan grease
- Use of hot pans
- Irregular flow of dusting flour
- Cool proof box temp
Poor texture
- Improper mixing
- Slack dough
- Temp in proof box too high
- Old dough
- Weak flour
- Over proofing
- Dough temp too high
- Oven temp too low
- Lack of shortening
Crust color too dark
- Excessive sugar
- Oven temp too high
- Dough taken too young
- Too much top heat
- High milk content
Crust color too light
- Use of soft water
- Dough is old
- Oven temp too low
- Insufficient sugar or malt
- Temp of dough too high during fermentation
- Dough allowed to crust
- Lack of humidity in proof box
- Product under baked
Crust blisters
- Condensation of steam in oven
- Too much top heat in oven
- Dough to slack
- Rough handling with pan at oven
- Improper mixing
- Careless molding
- Young dough
- Over proofing
Poor keeping qualities
- Improper absorption
- Over proofing
- Improper mixing
- Insufficient milk, malt or shortening
- Low sugar content
- Too high of dough temp
- Over bake
- Proof box temp too high
- Low oven temp
- Poor quality ingredients
- Under fermented dough
- Dough too old-young dough
Poor taste and flavor
- Poor quality ingredients
- Old dough
- Improper storage conditions
- Uncleanliness in bakery
- Dough temp too high
- Insufficient salt
- Improperly balanced formula
Gray crumb color
- Dough too slack
- Excessive salt
- Overproofed
- Too much malt
- Poor quality flour
Coarse grain
- Dough too slack
- Oven temp too low
- Use of hot pan
- Over proofing
- Dough too old
- Young dough