Old Dough

Follow proper fermentation time.

Overproofing

Large cells are created. Check proofing time.

Improper Mixing

Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention. Mix to proper dough development.

Excess Dusting Flour

Flour won’t dispense properly, becoming trapped and creating holes. Minimize dusting flour.

Lack of Moisture in Proofer

Dough forms a crust, trapping gas. Adjust proofer to proper humidity.

Excess Divider Oil

Oil ends up in dough’s interior and cells can’t support it, causing holes. Minimize divider oil.

Lack of Moisture in Proofer

Dough forms a crust, trapping gas. Adjust proofer to proper humidity.

Excess Divider Oil

Oil ends up in dough’s interior and cells can’t support it, causing holes. Minimize divider oil.

Improper Moulding

Set moulder properly to expel most of the gas.

Insufficient Intermediate Proof

Results in coarse cell structure with holes. Provide proper rest time after dividing and before moulding.

Moulder Rollers in Poor Condition

Trapped gas in dough causes holes. Check and repair moulders for dents, scores or holes.

Dough Too Stiff

Dough won’t achieve proper cell structure, resulting in holes. Follow formula water level.

Humidity Too High in Proofer

A tough crust is formed while baking, creating small holes underneath crust.

Cool Oven

Dough will rise too much in oven before yeast is killed, causing holes.

Proofer Temperature Too High

Dough ferments too quickly, contributing to holes. Adjust to proper proofer temperature.

Rough Handling at/in Oven

Cell structure will collapse and not fully recover. Handle with care.

Overmixing

Overmixing weakens the dough, causing poor gas retention. Mix to proper dough development.

Proofer Humidity Too High

Too much steam will make dough flow, causing lack of gas retention. Adjust to proper humidity.

Moisture in Bottom of Pans

Dry pans thoroughly before use.

Underscaling

Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal. Use proper amount of dough for pan size.

Use of Hot Pans

Pans should be at room temperature.

Insufficient Yeast

Causes lack of dough maturity. Follow recommended yeast levels.

Dough Too Soft/Stiff

A soft dough requires longer mixing, causing lack of gas retention. A stiff dough won’t allow for proper expansion. Follow formula water level.

Old Dough

Follow proper fermentation time.

Frozen, Old or Hot Yeast

Stressed yeast causes poor gas production. Keep compressed yeast refrigerated and check freshness. Instant yeast has a shelf life of 1 year without refrigeration, as long as vacuum is not broken.

Insufficient Intermediate Proof

Dough will lack maturity. Provide proper rest time after mixing and before moulding.

Use of Hot/Cold Pans

Both will slow proofing down. Pans should be at room temperature

Underproofing

Bread will not have proper volume due to dense crumb. Allow for proper proofing time.

Lack of Moisture in Proofer

There should be enough humidity in proofer to prevent skinning of dough.

Improper Mixing

Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention. Mix to proper dough development.

Proofer Too Hot

High temperature will kill some of the yeast, weakening the dough. Adjust to proper temperature.

Oven Too Hot

This kills yeast too quickly, causing crust to form prematurely.

Proofer Humidity Too High

Too much steam will make dough flow, causing lack of gas retention. Adjust to proper humidity.

Rough Handling at/in Oven

Product will fall and not fully recover. Handle with care.

Overproofing

Product collapses when overproofed. Check proofing time.

Dough Temperature Too Hot/Cold

Hot dough will age too quickly and become weak. Cold dough will not mature properly. Follow proper dough temperature.

Overproofing

Creates large cells. Check proofing time.

Improper Moulding

Set moulder properly to expel most of the gas.

Cool Oven

Dough will rise too much in the oven before yeast is killed. Check oven temperature.

Overscaling

Scale proper dough weight for size of pan used.

Improper Moulding

Set moulder properly to expel most of the gas.

Dough Too Stiff

Dough won’t achieve proper cell structure. Follow formula water level.

Old Dough

Follow proper fermentation time.

Dirty Moulder

Clean for optimal use.

Sticky Dough

Check water level and mixing time.

Improper Feeding of Moulder

Readjust feeding to correct.

Cool Oven

Heat will penetrate into crumb further than normal. Check oven temperature.

Overbaking

Check oven temperature and baking time.

Lack of Moisture in Proofer

There should be enough humidity in proofer to prevent skinning of dough.

Underscaling

Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal. Use proper amount of dough for pan size.

Dough Too Stiff

Prevents proper expansion, resulting in loaf breaking at the seam (the weakest point). Follow formula water level.

Underproofing

Proper volume has not been achieved, causing quick rise in oven. Check oven temperature.

Young Dough

A tight cell structure has a tendency to shred. Allow for proper fermentation time.

Improper Panning

Dough must be placed in pan seam-side-down.

Improper Moulding

Set moulder properly to expel most of the gas.

Overscaling

Scale proper dough weight for size of pan used.

Improper Panning

Dough must be placed in pan seam-side-down.

Overproofing

Product collapses when overproofed. Check proofing time.

Rough Handling

Cell structure will collapse and not fully recover. Handle with care.

Overmixing

Overmixing weakens the dough, causing poor gas retention. Mix to proper dough development.

Proofer Humidity Too High

Too much steam will make dough flow, causing lack of gas retention. Adjust to proper humidity.

Very Soft Dough

Causes poor gas retention. Follow formula water level.

Young Dough

Dough will not retain all gas produced. Allow for proper fermentation time..

Overmixing

Overmixing weakens the dough, causing poor gas retention. Mix to proper dough development.

Underproofing

Proper volume has not been achieved, causing quick rise in oven. Allow for proper proofing time.

Improper Moulding

Set moulder properly to expel most of the gas.

Oven Too Hot

Premature crust formation can cause loaf to burst. Check oven temperature.

Oven Too Hot

Follow proper oven temperature.

Too Much Sugar

Minimize sugar in formula.

Overbaking

Check oven temperature and baking time.

Old Dough

Sugars are consumed by yeast, resulting in almost no browning. Follow proper fermentation time.

Underbaking

Check oven temperature and baking time.

Cool Oven

Prevents proper browning. Check oven temperature.

Underbaking

Check oven temperature and baking time.

Old Dough

Follow proper fermentation time.

Pans Too Close Together

Space pans properly.

Overproofing

Product collapses when overproofed. Check proofing time.

Pans Greased Too Heavily

Use grease sparingly.

Underbaking

Check oven temperature and baking time.

Slicer Blades Dull/Guides Not Set Properly

Check and maintain equipment for proper use.

Bread Too Warm for Slicing

Internal temperature of loaf should reach 95°F/35°C or less.

Young Dough

Dough won’t retain all gas produced. Some escaping gas gets trapped at surface, forming blisters. Allow for proper fermentation time.

Rough Handling at/in Oven

Product will fall and not fully recover. Handle with care.

Improper Mixing

Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention. Mix to proper dough development.

Improper Moulding

Set moulder properly to expel most of the gas.

Proofer Humidity Too High

A tough crust is formed while baking, creating small holes underneath the crust.

Very Soft Dough

Causes poor gas retention. Follow formula water level.

Bread Wrapped Too Hot

Causes condensation to form. Internal temperature of loaf should reach 95°F/35°C, which usually takes 2-3 hours at room temperature.

Contaminated Wrappers

Keep unused packaging stored in a sealed, clean environment.

Product Contact with Unsanitary Equipment

Clean areas in contact with finished product and wash down with food grade sanitizer.

Underscaling

Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal. Use proper amount of dough for pan size.

Bread Exposed to Dust

Keep work and display environments clean.

Old Dough

Causes acids to be produced, changing the flavor. Follow proper fermentation time.

Overproofing

Causes excessive acid development. Check proofing time.

Improper Mixing

An undermixed dough has a raw dough flavor. Follow proper mixing directions.

Product Contact with Unsanitary Equipment

Clean areas in contact with finished product and wash down with food grade sanitizer.

Underbaking

Proper crust formation will not occur, resulting in a raw dough of yeasty flavor. Check oven temperature and baking time.

Careless Lubricating of Equipment

Maintain equipment with cleanliness and precision.

Improper Storage of Flour

Store flour away from highly odorous products such as soap or solvents.

Baked Products Stale

Know the shelf life of the finished product.

Baked Products Moldy

Dispose of product and sanitize preparation and display areas with food grade sanitizer.

Old Dough

Open grain allows moisture to escape. Follow proper fermentation time.

Proofer Too Hot

Causes product to develop a coarse texture. Check proofer temperature.

Improper Mixing

A properly developed dough contributes to good cell structure, which retains moisture. Follow proper mixing directions.

Cool Oven

Slows down crust formation, resulting in high moisture loss. Check oven temperature.

High Dough Temperature

Temperature should be between 75°-82°F/24°-28°C to reduce staling.

Overbaking

Creates excessive moisture loss. Check oven temperature and baking time.

Underscaling

Causes grain to open, resulting in increased moisture loss. Use proper amount of dough for pan size.

Bread Wrapped Too Hot/Cool

If wrapped too hot, condensation forms; if too cool, bread will begin to stale. Internal temperature of loaf should reach 95°F/35°C, which usually takes 2-3 hours at room temperature.

Improper Amount of Shortening

Check recipe for proper amount.