pp bread faults ad

Bread

A good bread

•The use of right type of materials.

•The balanced proportion of ingredients according

to the process used.

•Correct manipulation of technique.

•Overall control at all stages of manufacture.

•Good workmanship.

External Characteristics

• Volume

• Symmetry of shape

• Bloom

• Colour of the crust

• Evenness of bake

• Oven break

• Cleanliness

Internal Characteristics

• Colour

• Structure

• Sheen & texture

• Flavour and aroma

• Crumb clarity and elasticity

• Moistness

• Cleanliness

Bread Faults

EXTERNAL -Shape• Poor Volume

Causes: Too much salt, Too little yeast, Too little liquid, Weak flour, Under-or-over mixing, Oven too hot, flour with low maltose figure, dough too tight, insufficient final proof, over bleached flour, too much chemical improver.

Shape• Excess Volume

Causes: Too little salt, Too much yeast, Too much dough scaled, Over proofed, loose moulding, cool oven, too much water

Shape• Poor shape

Causes : Too much liquid, Flour too weak, Improper molding or makeup, Improper fermentation or proofing, Too much oven steam

Shape• Split or burst crust

Causes : Over mixing, Under fermented dough, Improper molding-seam not on bottom, Uneven heat in oven, Oven too hot, Insufficient steam

Shell Top:- less final proof, low maltose flour, under ripe dough

Texture and crumb• Too dense or close grained

Causes : Too much salt, Too little liquid, Too little yeast, Under fermented, Under proofed

Texture and crumb• Too coarse or open

Causes : Too much yeast, Too much liquid, Incorrect mixing time, Improper fermentation, Over proofed, Pan too large

Texture and crumb

• Streaked crumb

Causes : Improper mixing procedure, Poor molding or make-up techniques, Too much flour used for dusting

Texture and crumb• Poor texture or crumbly

Causes : Flour too weak, Too little salt, Fermentation time too long or too short, Over proofed, Baking temperature too low

Crust

• Too dark

Causes : Too much sugar or milk, Under fermented (“young dough”), Oven temperature too high, Baking time too long, Insufficient steam at beginning of baking

Crust• Too pale

Causes : Too little sugar or milk, Over fermented (“old dough”), Over proofed, Oven temperature too low, Baking time too short, Too much steam in oven

Crust• Too thick

Causes : Too little sugar or fat, Improper fermentation, Baked too long and/or at wrong temperature, Too little steam

Crust

• Blisters on crust

Causes : Too much liquid, Improper fermentation, Improper shaping of loaf

Flavor

• Flat taste

Causes : Less Salt

• Poor flavor

Causes : Inferior, spoiled, or rancid ingredients, Poor bakeshop sanitation, Under or over-fermented

Holes in the CrumbCauses: Poor quality gluten, improper mixing

Cores, Seams, Streaks & Condensation MarksCauses: Cores are formed due to improper mixing

of flour & skinning.Seams are formed because of improper loading &

formation of thick dense layers on the top of loafStreaks are due to uneven manipulation of dough,

loose molding & insufficient final proofCondensation Marks is due to improper packing