Facts on Breads

A bread fault can be defined as any undesirable characteristic found in a bread, that a baker wishes to correct.

Having said that, always remember that something which might be considered a fault in one loaf may be highly desirable in another.

Try our bread improvers & bread mixes to avoid these faults.

Some common faults IN BREAD MAKING are:-

Less volume   Possible Causes     1.   Less protein content in flour 2.   Water input too high for the type of flour used 3.   Check temperature of dough (Cold dough undesirable) 4.   Not enough yeast, dough conditioner 5.   Excess salt in recipe 6.   Excess moulding pressure 7.   Check proofing time (Short proof time undesirable) Excessive volume   Possible Causes     1. Check temperatue of dough (Hot dough undesirable) 2. Check if dough was slack in nature 3. Check proofing time (Long proof time undesirable) 4. High protein content in flour 5. Excess yeast in recipe Bubbles or Blisters on crust   Possible Causes     1. Check if dough was slack in nature 2. Excess moulding pressure 3. Check proofing time and humidity (Long proof time and high humidity undesirable)     Pale crust colour   Possible Causes     1. Check sugar level in recipe (Low sugar level undesirable) 2. Check temperature of oven (Lower temperature undesirable) Dark crust colour   Possible Causes     1. Check sugar level in recipe (High sugar level undesirable) 2. Check temperature of oven (High temperature undesirable) 3. Excess amylase or malt in recipe 4. Excess salt in recipe Coarse and open crumb texture   Possible Causes     1. Less protein content in flour 2. Check proofing time (Long proof time undesirable) 3. Insufficent dough conditioner Dark Crumb colour   Possible Causes     1. Check bran content of flour 2. Check temperature of dough (Hot dough undesirable) 3. Check oxidant level in recipe