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Major Problems In Bread Production

 Bread manufacturing consists of   various stages and parameters  which  are standardize . Yeast  is the main spoiler which if not handled with in set temperatures and humidity can  impact  Bread quality .


Excessive  Volume (  Over proofed )
Small        Volume       ( Under proofed )
Pale bread            ( Under baked )
Dark  bread           ( Over baked )
Open texture
Closed texture
Holes in crumb
Poor crumb colour 
Coarse patches in crumb
Staling

Following aspects need  to be checked  for  successful trouble shooting
Quality of ingredients as per standards

Quantity of  Ingredients added
Addition of water(  variable )
Mixing time
Standing /fermentation time
Yeast  solution temp
Yeast quantity( variable )
Dough temp
Dividing weight
Moulding setting
Proving time /temp/humidity
Baking time
Baking temperature

Depending  on process / ambient conditions  values are standardize  for  above parameters


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