pp bread faults ad
TRANSCRIPT
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