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Buns

Q1  Flat bread
Decrease the amount of water
Shorten mixing time
Use bread flour with stronger gluten
Use bread improver or more bread improver
Lower the temperature in the proofer
Shorten proofing time or use more yeast
 (the situation that proofing time lasts too long)

Q2  Big hole inside
Add more water into flour
Lengthen mixing time until fully developed
Use less oil or flour in rounding or dividing
Expel the gas in the dough by machine

Q3  Coarse texture
Use bread flour with stronger gluten
Expel the gas in the dough by machine
Use ice or ice water to lower dough temperature in mixing
Reduce yeast level while the proofing is too fast
Use bread improver for better texture

Q4  Flying sides
For hard dough, add more water into flour
Lengthen mixing time
Use bread flour with lower gluten
Lengthen the final proofing time
Reduce the level of bread improver

Q5  Bubbles on the surface of dough
Lower humidity in the proofer
Shorten resting time
The dough avoids being hit after proofing
Use bread flour with higher gluten
Use bread improver
Shorten the final proofing time