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Baguette

Q1  Small cut on the surface
Shorten mixing time
Use special bread improver for baguette
Bake with steam
Lengthen the first proofing time
Use bread flour with weak gluten or add some cake flour into bread flour


Q2  Flying sides
Roll dough tightly in shaping
Increase humidity in the proofer
Lengthen the final proofing time

Q3  Crust not crispy
Increase baking temperature and shorten baking time
Use bread flour with weak gluten or add some cake flour into bread flour
Less times of steaming or shorter steaming time
Add special bread improver for baguette
Open the damper at the end of baking time


Q4  collapse after cutting
Shorten proofing period
Use stronger bread flour
Lower the relative humidity in the proofer
Use special bread improver for baguette
Cut the dough lightly

Q5  No big holes inside baguette
Lengthen the first proofing time or add more yeast
Use low sugar instant dry yeast
Add special bread improver for baguette