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Hamburger


Q 1 Blisters on the surface
Reduce dough temperature
Shorten resting time, shaping time or proofing time
Use special bread improver for hamburger
Lower temperature and relative humidity in the proofer
Reduce the amount of water while sprinkling sesame
Select bread flour with suitable gluten

Q2 Uneven bottom
Add more water into flour
Lengthen mixing time or proofing time
Shorten resting time
Mix with ice or ice water to lower dough temperature
Select bread flour with suitable gluten

Q3 Flying tops and sides
Lengthen mixing time or increase the amount of water to improve dough extensibility
Reduce the level of bread improver or select special bread improver for hamburger
Lengthen dough proofing time or increase the humidity in proofer
Select bread flour with suitable gluten
Make the surface of dough smooth and even after shaping

Q4 Surface not smooth
Lengthen mixing time
Add more water into flour
Reduce temperature and increase the relative humidity in proofer
Reduce the level of bread improver
Select bread flour with suitable gluten

Q5 Crumb not Soft Enough
Select bread flour with stronger gluten
Use fully fermented sponge
Use special bread improver for hamburger
Use more sponge dough or sponge and dough method
Add more water into main dough
Lengthen baking time

Q6 Rough Crumb
Expel the gas in the dough by machine
Shorten resting time
Mix with ice or ice water to lower dough temperature
Use special bread improver for better texture
Lower the temperature in proofer
Shorten proofing time
Reduce yeast level in main dough
Select bread flour with suitable gluten