Customer Services
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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