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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

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