| PROBLEM |
PROBABLE CAUSE |
| Lack of volume |
• Dough too hot
• Excess moisture in proof box
• Excess roll-in used
• Excessive handling on bench
• Flour used with base is too strong
• Insufficient yeast used
• Lack of moisture in proof box
• Old dough
• Oven too hot
• Overproofed
• Proof box too hot
• Wrong type of roll-in used
• Too much filling or topping used |
| Lack of crust color |
• Crust development in proof
• Dough is overfermented
• Dough too warm
• Excess dusting flour in makeup
• Improper type of wash used
• Overproofed
• Oven too cool
• Product is underbaked
• Proof box too warm
• Roll-in too soft
• Too many folds |
| Dull crust color |
• Excess dusting flour in makeup
• Lack of humidity in proof box
• Lack of humidity in refrigerator
• Lean formula
• Dough kept in refrigerator too long
• Temperature in refrigerator too high
• Wrong type of wash used
• Old dough
• Overproofed |
| Crust color too dark |
• Dough too stiff
• Excessive handling on bench
• Oven too hot
• Overbaked
• Too much bottom heat
• Too much top heat
• Underproofed
• Wash too rich |
| Spotted crust |
• Condensation in proof box
• Excess dusting flour in makeup
• Improper application of egg wash
• Roll-in too soft
• Roll-in improperly distributed |
| Poorly Shaped Product |
• Careless handling of product after proof
• Careless makeup
• Excessive steam in proof box |
| Tough Product |
• Egg content too high
• Excessive handling on bench
• Flour used with base is too strong
• Lean formula and low roll-in content
• Overmixed
• Poor distribution of roll-in
• Roll-in used is too hard
• Too many folds |
