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BREAD FAULTS Bulletin No B101 - MDD

DEFECT Volume - Too Small:

CAUSE

  • Insufficient yeast
  • Cold dough
  • Weak flour
  • Insufficient fat or emulsifier
  • Tight dough
  • Under-developed(for strong flours)
  • Short intermediate proof
  • Too much salt
  • Excessive moulding
  • Work input too high for particular flour

DEFECT Volume - Too Large:

CAUSE

  • Too much yeast
  • Hot dough
  • Very strong flour
  • Shortage of salt
  • Slack dough
  • Long intermediate proof

DEFECT Crust - Bubbles:

CAUSE

  • Fat with low melting point
  • Fat not dispersed
  • Slack dough
  • Excessive moulding pressure

DEFECT Crust Colour - Pale:

CAUSE

  • Cool oven
  • Shortage of sugar

DEFECT Crust Colour - High:

CAUSE

  • Hot Oven
  • Too much sugar or malt
  • Too much salt
  • Defective yeast

DEFECT Crust Texture - Flying top:

CAUSE

  • Too much fat or emulsifier
  • Insufficient or defective yeast
  • Underdeveloped

DEFECT Crust Texture - Torn and ragged:

CAUSE

  • Cold dough
  • Tight dough
  • Excess in moulding pressure

DEFECT - Crust Texture - Shiny:

CAUSE

  • Overdeveloped

DEFECT Loaf Form - Too bold excessively rounded corners:

CAUSE

  • Underdeveloped
  • Under oxidised
  • Short intermediate proof

DEFECT Crumb - Dough:

CAUSE

  • Underbaking
  • Excessive malt
  • Flour made from sprouted wheat

DEFECT Crumb Texture - Coarse and open:

CAUSE

  • Weak flour
  • Too much yeast
  • Insufficient fat
  • Long intermediate proof
  • Fat with low melting point
  • Fat not dispersed
  • Not enough vacuum

DEFECT Crumb Texture - Close and tight:

CAUSE

  • Shortage of yeast
  • Shortage of fat and emulsifiers
  • Tight dough
  • Defective yeast
  • Too much vacuum

DEFECT Crumb Texture - Irregular cores/streaks:

CAUSE

  • Excessive moulding pressure
  • Excessive skinning of dough piece

DEFECT Cumb Colour - Dark:

CAUSE

  • Bran in flour
  • Dough too hot

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