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Loaf bread

Q1  Coarse crumb
Exclude the gas in the dough by machine
Shorten resting time
Mix with ice or ice water to lower dough temperature
Lower the temperature in proofer
Use less sponge dough or sponge and dough method
Use less yeast level for slower dough fermentation
Use special bread improver for better texture

Q2  Too big volume
Increase oven temperature
Decrease dough weight
Lower the level of bread improver
Shorten the final proofing time
Use bread flour with weaker gluten(opposite operations when bread volume is too small)

Q3  Side collapse or shrinking
Lower the level of bread improver
Increase dough weight
Turn bread in the oven(uneven heat)
Lengthen the baking time
Use bread flour with weaker gluten

Q4   Irregular hole inside
Expel the gas in the dough by machine
Mix with ice or ice water to lower dough temperature
Shorten resting time
Use less oil or flour during shaping
Seal the fold in shaping

Q5  Uneven inner color
Fully mix after adding margarine or shortening
Lessen the amount of oil and flour in dividing or shaping