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