TOO LOW VOLUME

CAUSES

  • Under mixed
  • Under proofed
  • Weak flour
  • Too little yeast
  • Incorrect premix level
  • Too little improver

CORRECTION

  • Mix the correct time
  • Proof the correct height
  • Check flour quality
  • Add more yeast
  • Add correct premix level
  • Add more improver

TOO MUCH VOLUME

CAUSES

  • Over proofed
  • Too much yeast
  • Over scaling
  • Incorrect premix level
  • Incorrect flour used
  • Too much improve

CORRECTION

  • Check proofing height
  • Check correct yeast level
  • Scale according to recipe
  • Check correct premix percentage
  • Check if bread flour was used
  • Reduce improver percentage

HOLE IN CRUMB CENTRE

CAUSES

  • By moulding pan oil folded into dough
  • Moulding pressure too high or low
  • Strong flour
  • Dough skinny during moulding

CORRECTION

  • Avoid excessive pan oil by moulding set round and oblong moulder correctly
  • Check flour quality
  • Cover dough on table with plastic

PACK OF OVEN SPRING

CAUSES

  • Dough over fermented
  • Over proofed
  • Excessive oven steam
  • Weak flour
  • Too low premix level
  • Too low improver level
  • Too low fungal amylase level

CORRECTION

  • Rest dough shorter
  • Check proofing height
  • Reduce steaming time
  • Check flour quality
  • Increase premix level
  • Increase improver
  • Increase fungal
  • Amylase level

CLOSE CRUMB TEXTURE

CAUSES

  • Too stiff dough
  • Too little proofed
  • Too much premix
  • Too much improver
  • Too warm dough

CORRECTION

  • Add more water
  • Increase proofing time
  • Check correct premix level
  • Decrease improver level
  • Add colder water

COLLAPSED BREAD

CAUSES

  • Incorrect recipe
  • Under mix
  • Over proofed
  • Weak flour
  • Too little yeast
  • Incorrect premix level
  • Too Little Improver

CORRECTION

  • Check recipe formulation
  • Increase mixing time
  • Check proofing height
  • Check flour quality
  • Add more yeast
  • Add correct premix level
  • Add more improver