| PROBLEM |
PROBABLE CAUSE |
| Excess fat absorption |
• Frying temperature too
low
• Proofed too dry or too wet
• Overproofed
• Dough too slack
• Undermixed |
| Poor volume |
• Dough too cold
• Underproofed
• Fermentation time too short
|
| Toughness |
• Underproofed
• Proofed with too much humidity
• Fermentation time too short |
| Shrinkage |
• Fermentation time too long
• Overproofed
• Undermixed
|
Dark crust color
|
• Frying temperature too high
• Dough too cold
• Fermentation time too short
• Underproofed |
| Pale crust color |
•Frying temperature too low
• Fermentation time too long
• Overproofed |
| Donut collapsing |
• Frying temperature too low
• Dough too slack
• Under or over proofed
• Fermentation time too short or too long
• Undermixed |
| Blistering |
• Fermentation time too short
• Dough too cold
• Proofed too wet
• Dough too slack
• Underproofed |
