This document is from Anchor Yeast and provides solutions to common bread baking faults. It lists various faults that can occur such as mould and ropes on crusts, uneven texture, or rapid staling. For each fault, it provides solutions to check such as the recipe, flour quality, water level, mixing/resting/proofing times, or oven temperature/steam settings. It concludes with general baking information for dough temperature, proofer humidity, proofing and baking times.

1. Anchor Yeast ©
2014
P E R F E C T L O A FP E R F E C T L O A F P E R F E C T R O L LP E R F E C T R O L L
For more information please contact:
ANCHOR YEAST Tel: +27 11 248-8200
Fax: +27 11 474-2362 • bakery@anchor.co.za
www.anchoryeast.co.za
© ANCHOR YEAST 2013
B R E A D B A K I N G S O L U T I O N SB R E A D B A K I N G S O L U T I O N S R O L L B A K I N G S O L U T I O N SR O L L B A K I N G S O L U T I O N S
SOLUTION:
a. Check recipe
b. Extend final proof time
c. Decrease initial baking
temperature
d. Use steam when baking
SOLUTION:
a. Check recipe
b. Check flour quality
c. Reduce water level
d. Increase mixing time
e. Ensure correct final proof
SOLUTION:
a. Check recipe
b. Reduce resting time
c. Check steam pressure
d. Check proof height
SOLUTION:
a. Check recipe
b. Reduce mixing time
c. Check dough temperature
d. Check scaling weight
e. Reduce final proof time
SOLUTION:
a. Check recipe
b. Check flour quality
c. Check dough weight
d. Extend final proof time
e. Reduce baking temperature
SOLUTION:
a. Check recipe
b. Check water level
c. Increase resting time
d. Mould dough evenly
SOLUTION:
a. Increase water level
b. Check moulder settings
c. Mould dough evenly
d. Check dough placement in pan
SOLUTION:
a. Check recipe
b. Reduce mixing time
c. Reduce resting time
d. Reduce oven top heat
e. Check moulding
SOLUTION:
a. Reduce water level
b. Check pan oil quality and
application
c. Check proofer steam setting
d. Extend baking time
e. Increase baking temperature
SOLUTION:
a. Check recipe
b. Check flour quality
SOLUTION:
a. Check recipe
b. Cool bread before wrapping
c. Ensure packed at correct
temperature
d. Check humidity
SOLUTION:
a. Check recipe
b. Increase water level
c. Increase baking temperature
d. Reduce baking time
SOLUTION:
a. Check recipe
b. Extend resting time
c. Check proofer steam setting
d. Reduce final proof time
SOLUTION:
a. Ensure hygiene and cleanliness
b. Check recipe preservative level
c. Check baking time
d. Ensure sliced and packed at
correct temperature
e. Ensure correct storage
environment
MOULD AND ROPEBLISTERS ON CRUSTUNEVEN TEXTURERAPID STALING
BREAD STICKS IN PANHOLES UNDER TOP CRUSTWRINKLED CRUSTBADLY SHAPED BREAD SIDES COLLAPSING
TOO MUCH VOLUMENO OVEN SPRINGCOLLAPSED BREADFLYING TOPS LACK OF VOLUME
SOLUTION:
a. Check recipe
b. Reduce resting time
c. Increase mixing time
NO OVENSPRING
SOLUTION:
a. Check recipe
b. Mould correctly
c. Check proofer humidity
d. Reduce oven steam
BLISTERS & HOLES ON CRUST
SOLUTION:
a. Check recipe
b. Reduce baking temperature and time
EXCESSIVE COLOUR
SOLUTION:
a. Check recipe
b. Reduce water level
c. Decrease dough temperature
COARSE CRUMB STRUCTURE
SOLUTION:
a. Check recipe
b. Increase water level
c. Increase baking temperature
d. Reduce baking time
RAPID STALING
SOLUTION:
a. Check recipe
b. Decrease dough temperature
c. Reduce resting time
d. Increase baking temperature
LACK OF COLOUR
SOLUTION:
a. Check recipe
b. Increase mixing time
c. Reduce proof time and temperature
d. Check flour quality
SOLUTION:
a. Check recipe
b. Increase water level
c. Increase mixing time
d. Reduce resting time
e. Check proofing time
COLLAPSED ROLLS OR
FANCY BREADS
POOR VOLUME
GENERAL BAKING INFORMATION:
Dough temperature: 28 - 30°C
Proofer Relative Humidity: 80%
Proofing Time: 50 - 60 Min
Oven Temperature: 220 - 230°C
Baking Time: 30 - 35 Min
11691 - A2_BSBU BREAD FAULT POSTER FIN.indd 111691 - A2_BSBU BREAD FAULT POSTER FIN.indd 1 2014/03/17 9:08 AM2014/03/17 9:08 AM