Chemically Leavened Bakery Products :

Cakes, Gateaux, Cookies

1. Cool ovens generally turnout cakes which are flat on top and show excess shrinkage around the circumference, Cakes are often tender.

2. Cakes at higher temp show peaking with cracks center, more holes tunnels and crumbling or could be tough and low in volume.

3. Volume too Low: Insufficient leavening agents, batter allowed to be near high temperature, under mixing, excessively high oven temperature, improper balance of ingredients or improper ingredients type especially related to flour and fat.

4. Defects of Texture : Gumminess, chewiness or doughiness are usually because of lower baking temperature , under baking, or improper cooling before packaging, Water and fat contents to be balanced for the recipe.

5. Toughness : Extra strong flour, , over baking , inadequate water, over mixing , improper or inadequate fat,, improper size of pan for the amount of batter.

6. Defects of Spotted Crust : under mixed batter and change in mixing sequence or excessive oven heat, spotted crust due to bubbles are due to unsuitable leavening agents.

7. Bursting of the Crust : High baking temperature, over mixing , excess flour in the recipe, strong flour.

8. Pale Crust: Under baking, Low baking temperature, imbalance in heating and distribution of heat.

1. Dark Crust : Very high baking temperature, excessive sugar.

2. Coarse or Irregular Grain : Large holes and tunnels at the bottom of the cake due to excessive bottom heat, insufficient heat causing excessive opening of grains, wet streaks due to under baking, , un dissolved spots due to under mixing, under mixing and over mixing, close grain due to over mixing.

Unleavened Bakery Products:

Pies, Strudels, Tortillas, Matzos, Unleavened cookies, etc.

1. Excessive Shrinkage of Crust: Not enough fat, Excessive water, over worked Dough, strong flour.

2. Crust not flaky : overtaxing of dough, Soft fat, dough mixed at high temperature.

3. Tough Crust : Excessive Water, Strong Flour, Over mixing of dough.

4. Soggy Crust : Either oven not hot enough or too hot, using hot fillings, insufficient baking, Excessive shortening.

5. Crust Shrinks : Flour is strong, Low Percentage of shortening, excessive water as permissible by the recipe, not resting dough sufficient before handling.

6. Raw Spots in Crust : No pre heating of ovens, non uniformity in dough mixing.

7. Protect from moisture.

Vapor Leavened Bakery Products:

Puff Pastries, Éclair Shells, Cream Puffs, Popovers, Crisp breads, Sugar wafers, Puff Biscuits, etc.

1. Pastry does not expand : Preheat the oven, Over dough sheeting and folding, Weak flour, Soft fat.

2. Pastry tough and doughy : Preheat the oven, Dough sheet too thick, insufficient sheeting and folding.

3. Pastry hard and unyielding : Preheat the oven, Flour is too strong, or over stiff dough.

4. Pastry Shrinks : Insufficient resting of the dough.

5. Pastry over greasy : Excessive total fat, Excessive fat during folding, Fat in Chunks during folding, soft fat.

6. Pastry rise excessive : Oven temperature too high, insufficient folding, flour very strong.

7. Pastry not puffing or layering : Roll in insufficient or absorbed, Excessive rolling and folding, Insufficient cooling or resting of during process, Layers very thin.

8. Waxy taste and texture of final product : Excessive roll in.

Air Leavened Bakery Products:

Angle Food Cake, Chiffon cake, Sponge cakes, Pound cake, Fruitcakes, Cheesecakes, and Cookies

1. Undersized sponge : Over or under beating of the batter, High sugar contents,, Oven baking temperature excessive, Early removal of the cake form pan after baking, Under baking, improper greasing of the pan.

2. Crust Dark in color: Oven too hot, Over baking, Excessive sugar.

3. Crust Light in color : Under baking, Cold oven, Over beaten or over mixed batter.

4. Tough, Thick, hard Crust : Over heated oven, Excessive sugar, non homogenous mixing.

5. Heavy Cakes : Over or under beaten batter, flour content high, Excessive sugar, Overheated ovens.

Yeast leavened Bakery Products:

Plain breads, Rolls, Wheat bread, Variety breads

1. Blistering of the Crust : Insufficient proofing, development, or salt, excessive humidity or stem in the oven, loose molding, week flour , Temperature too high.

2. Cracking of the Crust : Rapid Cooling, formation of dry crust before baking in the oven.

3. Thick Crust : Insufficient sugar, excessive fermentation, over baking, weak fermentation, low oven temperature.

4. Tough Crust : Excess of Sugar or malt, steam in the oven, fermentation insufficient, , insufficient fat.

5. No shred :Not enough steam in the oven, insufficient time for pan proofing, excessive humidity in the proof box, fermentation, insufficient sugar, or dough not sufficiently fermented.

6. Shelling: Short pan proof, crust formation during proving, inadequately fermented dough, dough stiff, excessive salt, excessive top heat in the oven, low protein flour, dough too cold, pan size not proper too large or small.

7. Lack of Crust Color : Over fermented or old dough, insufficient top heat, salt content insufficient, dry crust before baking.

Defects of Crumb:

1. Coarse texture : proofing at higher temperature, lower baking temperature, pan too large, mixing temperature high, dough chilled at some stage, too much pan proof, inadequate degassing during rounding or molding.

2. Streaks or hard spots : Excess of dusting flour, crust formation before molding, inadequate humidity during proofing, unclean machinery, lumps formed due to wetting.

3. Holes in Bread : Formation of tunnels : soft dough, excess dusting flour, dough not compressed enough during rounding, excessive expansion during pan proof.

4. Dark or dull crumb Color : over fermented dough, dough too wet, young dough, dough too warm out of mixer, unclean machinery, crusting of dough during fermentation.

Defects of Volume:

1. Inadequate Volume : inadequate pan proof, too low temperature during pan proof, cold baking pan, excess of salt, excessive baking temperature in early stages, pans too large, poor handling rounding and molding, sugar inadequate or consumed during fermentation, unequal dividing.

2. Volume too large : Check for unequal dividing, flour strong, oven too cold, over fermented dough.

Defects of Odor or taste:

1. Contamination or microbiological activity, storage in high temperature ,yeast is spoilt, error in weighing of ingredients, usage of unsuitable scrap material, too much or little fermentation.

Defects in shelf Life:

1. Inadequate or wrong packaging, change in bread making parameter or packaging parameter, change in formulation or use of ingredients, packaging of warm bread.

Yeast Leavened Sweet Dough:

1. Volume too low : Under mixed, not fermented enough, piece too small, improper roll in, dough too cold, oven too hot.

2. Coarse grain : under or over mixed, not fermented enough, excess dusting flour, fermented or proofed too long or at higher temperature, pan size large, excess steam in the proof box, improper roll in.

3. Off taste or off Odor : Poor quality ingredients, contamination, dough fermented or proofed too long at high temperature, unwashed pans.

4. Texture : Under mixing, not fermented long enough, insufficient pan proof, dough too cold, baked too long or temperature too high for piece size, excessive softeners.

5. Stales quickly : Lean formulas, inadequate water, dried out dough, cold dough, excessive fermentation or proof, overbooked, excessive dusting flour.

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Sonjuhi,
Tel :- 91 -22 - 26206232 / 26209811
E- Mail : info@sonjuhi.com