PASTRY

Short crust pastry

This type of pastry contains minimum 40% to even 80% fat than all other
remaining ingredients.
Presence of excess amount of fat actually shorten the gluten strands to make
short, non-elastic dough, which ultimately results to a very crispy product,
hence the name is short crust.

Types of short crust

Sweet short crust/ Sweet Paste/ Pate’ Sucre’
Savoury short crust

Sweet short crust/ Sweet Paste/ Pate’ Sucre’

Soft flour – 3 part
Fat – 2 part
Icing sugar – 1 part
Chilled moisture ( water/milk/egg) – to bind
Vanilla essence (opt) – as required
Savoury short crust
Soft flour – 2 part
Fat – 1 part
Salt – as required
Chilled moisture ( water/milk/egg) – to bind

Methods
There are two popular methods to make basic short crust pastries:
1. Rub – in
2. Creaming
Rub – in method
Mix flour and fat lightly with finger tips until it resembles breadcrumb ( add
salt also in case of savoury dough).

Blend icing sugar properly ( for sweet paste)

Add moisture, mix lightly with fingertip to collect to a non elastic dough. ( for
sweet paste add vanilla with the moisture)

Rest in refrigerator at list for 20 minutes before further use.

Creaming method

Cream the fat till it is light and fluffy. Fat must be creamed till soft peak stage.
Add sugar gradually to fat and continue creaming. (for sweet paste) Add eggs (if
you are using) to the fat and mix to a smooth emulsion. Lightly mix the flour to
the emulsion to collect to a short crust dough ( for savoury dough salt has to be
mixed with flour)

**** if you are using water or milk as source of moisture then add them at last
to bind, because they will make your life difficult to make the emulsion with the
fat. Rest in refrigerator at list for 20 minutes before further use.

Important info……..
Baking specification: Bake at 350 F for 10-15 minutes
Baking blind: To bake any empty short crust shell for further processing.

Docking: piercing the lined dough before blind baking so that generated steam
can escape out easily without distorting the shape.
Or simply one can place a baking parchment on the lined dough and can fill
with clean stone chips or dry pulses to apply pressure in order to avoid
distortion during baking.
Popular derivatives
o Pies (single & double crusted)
o Tarts
o Flan
o Quiche
o Tartlets
o Turn over
o Shortbreads
o Simple cookies

Faults……….

Tough pastry - Due to too much liquid, too little fat, over-handling or
insufficient rubbing in.

Shrunken – either overcooked or not rested properly before baking. Or the

baking weight was placed to firmly.

Stuck to the mould – too much liquid.

Shape distorted after blind baking – not docked properly. What Went Wrong

Soggy pastry - Filling too moist or sugar in a sweet pie in contact with pastry.
For a double crust pie, use ideally a metal pie plate and butter the pie plate
before lining with pastry.

Sunken pie - Oven temperature too low; cold pastry put over hot filling; too
much liquid in filling or too little filling. What Went Wrong
Speckled pastry – Un dissolved sugar grains in enriched pastry crust

Soft & crumbly - Too little water; too much fat or self-raising flour used
instead or plain

Pastry blisters - Fat not rubbed in sufficiently, Too much water

 LAMINATED DOUGHS

Laminated dough consists of alternative layers of puff margarine, butter,

lard or even oil and soft pliable dough. This is done by rolling the dough
into thin rectangle then folding it several times after encasing fat by it.

Different types of laminated pastries that used in bakery are –

Puff pastry Danish pastry Croissant
Phyllo/ Filo pastry

Strudel dough

A laminated pastry can be made from both fermented and flat dough.

HOW LAMINATED PASTRY IS AERATED??

All the methods of making laminated pastries are designed to produce a

laminated structure in which thin layers of tough fat are interleaved with equally
thin layers of dough. When we bake the pastry the thin layer of fat melts and
form oily layers between two leaves of dough preventing them from sticking
together, or simply it lubricates the doughy layers. As the heat penetrates more,
the water in the doughy layer as well as in fat layers changes into steam. The
steam finds its way between the various layers of dough, and causes expansion
of elastic gluten strands or films of the dough by pushing lubricated doughy
layers apart from each other. This produces a great increase in the volume of the
piece of the pastry. Later the gluten of the flour is coagulated while the excess
water is dried out, so by that time it is properly cooked and able to retain the
shape and fluffy volume.
DESIRED QUALITY OF THE COMMON INGREDIENTS TO BE USED FOR
LAMINATED PASTRY

FLOUR - laminated pastry must be made with reasonably strong flour, and its
gluten should be still further strengthened by addition of acids. To handle the
pressure of the steam, the gluten quality has to be good and very elastic in
nature, either the pastry will tear because of the steam pressure from inside
which can cause the total steam to escape out through the torn part, which will
ultimately cause to collapse the pastry.

FAT – the most important two characteristics that a fat requires to be suitable
for laminated dough making are -

High melting point – it must have a high melting point otherwise it will melt
during rolling and folding because of the heat generated from friction of dough
with rolling pin and work table.

Plasticity – this indicates to the power to retain its shape and elasticity of the fat.
Plasticity can be checked by following method - Numerous pieces are cut off the
margarine (approximately 1 - 1½ cm in width). The pieces are bent and kneaded.
If the margarine exhibits a poor plasticity, the margarine will break during
bending; the poorer the plasticity, the more breaking.

Some other important things that one needs to check before selecting fat for
laminated dough are –

Flavour Kneading quality.

Most suitable option for making laminated is a specially prepared PUFF
MARGARINE with high melting point, plasticity and low moisture content.
Sometimes lard or a slab of butter-flour mixture also can be used.

ACIDS – citric acid (lemon juice), diluted acetic acid (vinegar), and cream of
tartar can be used to increase the pH value of the dough in order to
strengthen the gluten strands.

SALT - Salt is used mainly as a preservative, and seasoning to the dough.

MOISTURE – Generally 50 – 55% of moisture is used to make the dough. Water

is the most common source of moisture in this case, but milk, egg also can be
used partly to enrich the dough (mostly in case of Danish pastry and croissant).
The moistures have to be chilled to be used in laminated dough to control the
temperature of the dough, to avoid the melting of fat during working.

PUFF PASTRY

This type of laminated pastry is most common of its category, made from soft
smooth non fermented dough, can be classified on the basis of amount of fat
that has incorporated by lamination process:

Rough puff – below 50% fat of the weight of flour

Flaky pastry – 50 – 75% fat

Full puff – 100% fat

Products that can be made from puff pastry are –

Patties

Turn over

Pie / tart shell Vol-au-vent Cheese straw Palmiers Khara biscuits Pithiviers
Mille feuille etc.

Methods of making puff pastry:

ENGLISH METHOD – firstly a clear dough has to be made and then rested for a
short while to mature the gluten strands,
10% of fat from total fat to be used for lamination can be added to the dough to
get a shortened crisp effect on the finished product. Then we need to knead the
fat to give it a homogenous, pliable texture and have to divide that in to three
equal portions. Next step is to roll the dough in to a rectangle of 1” thickness
and apply one portion of fat to 2/3 portion of the rectangle, then the untreated
1/3 part has to be folded first to cover half of the fat treated area, and then the
remaining fat treated 1/3 portion to be folded to get a rectangle of smaller size.
This folding procedure is known as HALF TURN. After few minutes of resting,
preferably in refrigerator the pastry again needs to be rolled to a rectangle of 1
to 1/2 “ thickness and again to be folded following the same manner, but
without applying fat this time, hence we will complete another half turn. These
two half turns will complete one full turn.

In English method total 3 full turn or 6 half turn has to be given to the dough,
among which three half turns to be given with fat, and three half turns to be
given without fat. Half turn with fat and half turn without fat should be given
alternatively. In this method we will get a dough with 729 layers.
Make the dough and rest it for few minutes, then give two deep incisions like the
picture. Then roll the dough from four cut corners two get star shape dough with

four flaps, like the picture. The thickness of the flap should be 1/4 th of the
thickness of the middle part of the dough. Place all the fat at the middle of the
dough and envelope the fat completely with the flaps. Then like English method
only we need to give 6 HALF TURNS. But here the folding should be a BOOK
FOLD or FOUR FOLD TURNS where the two ends meets at the center and then
again fold over once. Here we will get 1024 layers.

SCOTCH METHOD – This is a method which is widely used commercially to

prepare a very flaky type of puff with uneven texture, which is also known as
“Rough puff” by few bakers. This is a very simple method where we mix dices
of puff margarine with flour, moisture, egg and acid to make lumpy type of
paste. Then it has to be rolled and folded like English method only. While rolling
the cubes of butter become rolled out in very thin flaky layers to give a
laminated effect. Usually an extra half turn is given to puff pastry made by
scotch method to allow the first half turn to act as a “Clearer turn”.
SWISS METHOD OR CRUSTLESS PUFF PASTRY –

Swiss confectioners use a very unique method to make a crustless or moist

crust puff pastry. The method adopted is the very simple of one of revering our
normal procedure in that bthe dough is enfloded in the puff margarine so that
the outer covering/layer is unable to form a dry crust. To enable this to be done
the butter or margarine is first blended with about a quarter of its own weight
of flour. (eg. In case of a full puff 1kg of margarine is blended with 250 gms of
flour and then a 750 gm flour has to be used to make the dough, that to be
laminated).

For the first rolling generally excess amount of dusting is needed, and
then there will be no difference with French method. In this method the
pastry will give a bright shine than puff dough made by any other
orthodox method.

DANISH PASTRY

Danish pastry is a sweet pastry which has become a specialty of Denmark

and the neighboring Scandinavian countries and is popular throughout the
world, although the form it takes can differ significantly from country to
country. It is a yeasted laminated dough which can be stuffed with dry fruits,
nuts, custards, marzipan and can be flavored with various suitable spices
like cinnamon, cardamom etc. generally served as breakfast roll.

CROISSANT
A croissant is a buttery flaky bread or pastry named for its distinctive crescent
shape. It is also sometimes called a crescent or crescent roll. Croissants are
made of a leavened variant of puff pastry. The yeast dough is layered with
butter, rolled and folded several times in succession, then rolled into a sheet, a
technique called laminating. Croissants have long been a staple of French
bakeries and patisseries. Variations may be a cheese, chocolate, cream, savory
filling such as bacon filled croissant. It is also a breakfast roll.

PHYLLO/FILO PASTRY
Phyllo, filo, or fillo dough is paper-thin sheets of raw, unleavened laminated
flour dough used for making pastries in Greek, Middle Eastern and other
regional cuisines. Can be used for various snacks and dessert like baklava,
savory envelops
etc.

STRUDEL DOUGH
A strudel is a type of layered pastry with a — most often sweet — filling inside,
often served with cream. It became well known and gained popularity in the
18th century throughout the world. Strudel is most often associated with
Austrian cuisine but is also a traditional pastry in the whole area formerly
belonging to the Austro-Hungarian Empire. Here first an oil shortened dough
is pulled and stretched by hand and then brushed with oil, after putting filling
it has to be rolled like a Swiss roll. It is a good example of oil laminated dough.
 CHOUX PASTRY

HISTORY:
It was invented by the French chef Antonin Carême. The name comes from the
French for cabbage, chou, because of the
characteristic shape of the cream-filled puffs.

The cream puff is believed to have originated in Italy. When Catherine de Medici
moved to France in 1533 she brought with her to France her entire court,
which included her chefs. Her head chef by the name of Panterelli made
gâteaux with a dried hot dough he invented, called pâte à Panterelli. The pastry
later became know as pâte à Popelin, and Popelins were a form of cake made
in the Middle Ages in the shape of large puffs. Perfected by Avice and later by
Antoine Carême, this dough became the same recipe for choux pastry as it is
used today.

The Choux Pastries dough, called panade, is a dough that is cooked before
being baked. It starts with simple dough of water, butter, flour, and eggs.
During baking the eggs help form a thin crust on the outside, while the steam
trapped inside expands giving to the pastries a typical puffed hollow shape.

The pastries can be filled and assembled to form Profiterols, Croquembouche

(stacks of profiteroles glued together with caramel), gâteau St.-Honoré, etc. In
Italy Choux Pastries filled with custard are often stacked in a tall pyramidal
shape. Chocolate is poured on the stack and decorated with whipped cream.
POINTS AND PRECAUTIONS TO BE KEPT IN MIND WHILE
MAKING THE CHOUX PASTRY:

1) The quantity of egg should be just right. If the recipe calls for 4 eggs I add
the first 3 and the last a little at the time in order to control the
consistency. Too much egg will cause the panade to be too liquid and
unable to hold the shape when is baked.

2) The panade needs to be cooked carefully till is smooth and dry. If it is

undercooked the ingredients could be un-evenly mixed, and it would
retain too much moisture.

3) Do the preparation very quickly. Piping and baking the panade

immediately when is still warm will help lightness and expansion.

4) Bake the pastries until they are crisp, dry and golden. If the pastries are
undercooked they could collapse when they are removed from the oven.
Also it is preferable to cool the pastries slowly in the oven.

5) When making choux, cut the butter into small pieces so it melts quickly
and evenly, reducing the amount of water that evaporates.

6) All the flour must be added at once so it cooks evenly. Beat vigorously
until them mixture is smooth and comes away from the side of the pan.
Do not over-beat.

7) Set the mixture aside to cool slightly so the eggs don't cook when they are
beaten in.
8) The amount of egg required varies with each batch. It depends how big
the eggs are and how much egg the flour absorbs. Too much egg will
make the choux rise unevenly and spread. Not enough egg and the
choux will be stodgy.

1. 9)Baked choux pastry products rise due to the egg content and steam.
Therefore it is essential that the oven is hot, when placed in the oven.
Without this initial burst of steam they will not rise properly or dry
out, they will stay flat and be soggy.

CLIPS SHOWING MAKING OF CHOUX PASTRY:

Place the water, butter, and salt in a heavy saucepan. Bring to a boil. When
the butter is completely melted, remove from the heat and add the flour all at
once.

Mix rapidly with a spatula

. . until fully combined.

 Place the mixture on the stove on low heat, and drymixing

Transfer to a bowl and spread to cool. Let the dough cool for at least 5 minutes.

Add the eggs one at the time . . .

mixing thoroughly after each one is added . . .

 The dough should be smooth, shiny and as thick and as heavy as
mayonnaise. Preheat oven 370 F (190 C).

Cover a large cookie sheet with parchment paper. Fill a pastry bag with
the dough.

Using a pastry bag filled with the dough or a spoon, make small
balls about 1 -inch (2 - 3 cm ) size.
 Brush the top with the egg wash.

Bake for about 35 minutes or until well puffed and golden. Shut off the heat ,
open the oven half way, and let the puffs cool slowly and dry for about 1 hour.
The puffs may collapse if they are cooled too fast.
DETAILS OF SOME OF THE CHOUX PASTRY PRODUCTS:

Profiterole:

A profiterole is a dish of choux pastry balls filled with whipped cream or pastry
cream; or very commonly in the US and France, ice cream. The puffs may be
left plain or made to resemble swans or garnished with chocolate sauce,
caramel, or a dusting of powdered sugar. In the US, a profiterole may also be
known as a cream puff, though in the UK a cream puff would be made with
puff pastry.

VARAITIONS: A moorkop is a Dutch pastry like a profiterole. It is usually not

glazed with chocolate, but with a chocolate-flavoured glaze made with cocoa
powder. Sometimes a puff of whipped cream is added to the top.A

Bossche bol (Dutch for 'Den Bosch ball'), sometimes called sjekladebol
('chocolate ball') in its city of origin, is a pastry from the Dutch city of 's-
Hertogenbosch (also called Den Bosch). It is effectively a large profiterole,
about 12 cm/5" in diameter (i.e. somewhat larger than a tennis ball), filled with
whipped cream and coated entirely or almost entirely with (usually dark)
chocolate.

A reuzenbol (Dutch for 'giant ball') is a Dutch pastry similar to a giant

profiterole, or a larger version of a Bossche bol.

Croquembouche:

It has at its origins a fanciful, edible, architectural structure displayed on the

medieval tables of the French Royalty and Nobility. It was later popularised by
Antonin Carème (1783 - 1833), the most famous French Chef of his generation.
He created Turkish Mosques, Persian Pavilions, Gothic Towers and other pièces
montées from choux buns or profiteroles.

A croquembouche or croquenbouche (as it is more commonly called in

French) is a French cake, a kind of pièce montée often served at weddings,
baptisms, and first communions. It is a high cone of profiteroles (choux filled
with pastry cream) sometimes dipped in chocolate bound with caramel, and
usually decorated with threads of caramel, sugared almonds, chocolate,
flowers, or ribbons. They are also often covered in macarons, a small pastry
consisting of two layers and a flavored cream or ganache. The name comes
from the French words croque en bouche meaning 'crunch in the mouth'. The
profiteroles can also be made with savoury fillings.

St. Honoré Cake

St. Honoré Cake is named for the French patron saint of bakers and pastry
chefs, Saint Honoré or Honoratus (d. 600
AD), bishop of Amiens. This classic French dessert is a circle of puff pastry
at its base with a ring of pâte à choux piped on the outer edge. After the base
is baked small cream puffs are dipped in caramelized sugar and attached
side by side on
top of the circle of the pâte à choux. This base is traditionally filled with crème
chiboust and finished with whipped cream

Some other products include:

 Pomme Dauphine (choux paste mixed with duchesse potatoes)

 Gnocchi Parisenne (small poached dumplings masked with Mornay sauce
and gratinated)
 Garnish for soups such as consommés
 duchesses for canapés (small eclairs filled with savoury mousses)
 Caroline's (crescent shaped and filled with savoury mousses topped with
chaud-froid sauce)
FLOUR
WHEAT MILLING PROCEDURE

There are two distinct methods of milling wheat

a) Stone milling b) Roller milling

Any milling process consists of at least these 5 steps as mentioned below:

1. Grading
2. cleaning
3. Conditioning
4. Blending/ Grinding
5. Milling

1. Grading: grading is a procedure to remove different undesirable particles

from wheat grains after receiving directly from suppliers. Here we generally
try to remove
 Damaged kernel
 Heat affected kernels
 Fungus affected kernels
 Castor bean
 Grass seed
 Glass
 Stone
 Animal filth
 Unknown foreign elements

2. Cleaning: this process includes the cleaning of wheat and much more
complicated than may appear at first sight. This process is carried out to
 remove any type of impurities & dirt from the grains. Nowadays a lot of
modern machineries are being used to clean grains before further processing.
 Separator – two reciprocating screens remove stone, sticks and other coarse
material remained after grading.

 Aspirator – air currents removes fine and lighter impurities.

 Scourer – beaters in in screen cylinders scour off impurities and
roughage.
 Disc separator – barley and other foreign material is removed.
 Magnetic separator – iron objects are removed
 Washer – Stoner – high speed rotors circulate wheat and water. The
process removes the stones.

3. Conditioning: conditioning takes place before milling to produce a uniform

moisture content through out the grain. It helps to prevent break up of the
bran during milling and improves separation from the floury endosperm. The
wheat conditioning for milling consists of two processes:
 damping
 tempering.
The water is added and has to penetrate into the grain. The goal is to modify
and soften endosperm and seed oat texture to yield large semolina and bran
without endosperm, with minimal power consumption.

Then dry air is passed through the wheat grains to control the percentage the of
moisture in the grains & to achieve the suitable moisture percentage level in
grain for milling. The amount of added water and the tempering time depend on
initial moisture, temperature and endosperm structure-texture. Suitable end
moisture percentage of grain for milling is 16-17.5%. Water addition is controlled
by automatic systems nowadays. The tempering takes place when the wet grains
are stored into specific bins (Also known as “SILOS”). Hot water pipes and fitted
electric fans are used to temper the wheat grains.

4. Blending/.Gristing: After conditioning different batches of wheat are

blended together (gristed) to make a suitable mix which is capable of
producing the required flour quality.

5. Milling: Machine milling

This method simply can be described as separation of the bran and germ
from the endosperm and the reduction of
endosperm to a uniform particle size by a series of breaking, grinding and
separating operation.

 At first wheat grains passes through sets of break rolls, some bran is
separated and lifted off by the air current and very small amount of flour
is milled and separated.
 Large chunks of kernel are again directed to the second set of break rolls.
In this step bran are almost removed. In this step we generally obtain
semolina.
 At this stage the wheat grains are broken into pieces of various sizes
which are graded and separated by a “Plan- sifter”. This sifter consists of
different size of sieve where the uppermost sieve has largest whole and in
descending order the lower most sieve has smallest whole to separate &
collect the pieces of similar size.
 From the plan-sifter now different size pieces will directed to
different break roll accordingly for further processing/grinding.
 At least five times that above mentioned cycle is completed to finish the
milling procedure.
Stone miling
This process was almost obsolete nowadays. This is a fairly simple
construction and consists of two heavy circular rough stones lying one top of
the other. The bottom stone remains fixed while the upper stones revolves upon
it. Wheat grains are poured from the centre of the top stone (also known as
“RUNNER”), trickled down, crushed and at last find its way from outwards
joining of two stones.
Characteristics of stone milled flour:

 Because of the excess heat produced by the friction of two large stones
the natural fat from germ melts down and absorbed by the flour very
easily. Though it gives a good flavour, but it reduces the shelf life, as that
fat becomes rancid very quickly.
 Darker colour than machine milled flour.
 Contains more amount of fibre.

As well as releasing oils present in the germ, the stone milling process allows
proteins and enzymes present in the germ to come in direct contact with the
endosperm. Some of these substances have an adverse effect on gluten
structure. Some of these substances known as glutathione - which is really a
collective term for a group of tripeptides - play the role of a 'reducing agent' when
in contact with gluten strands. A reducing agent behaves a bit like a pair of
scissors cutting gluten strands into shorter units resulting in reduced
fermentation tolerance, smaller bread volume, sticky dough character, less
extensibility, etc. This is why cooler dough temperatures and slightly shorter
fermentation times are usual when baking with stone-ground meal/flour
Bread faults
 To understand bread faults first we need to understand what is meant by
the term “Good Bread”. There are few parameters by which a professional
judges the quality of the breads. Those parameters are as follows.
1. Volume
2. Bloom of crust/shine
3. Colour of crust & crumb
4. Texture and structure
5. Shape
6. Moistness
7. Flavour
8. Taste
9. Oven break etc.

Now we will be discussing about ideal bread according to those parameters

mentioned above.

1. Volume – it has to be considered with the relation to its weight (we can say
specific volume). Too much volume will make the bread stale or crumbly where
as less volume will turn the bread less flavoured and heavy.
2. Bloom of crust/shine – this is a really delicate quality of bread. a dull
bread will reduce the eye appeal of bread
and an artificially shined bread will clearly indicated presence of chemical in
bread which again can be repulsive for the guests.
3. Colour of crust & crumb – crust colour supposed to be attractive golden
brown. Preferred crumb colours are like
white or light brownish according to the grade of wheat.
4. Texture & structure – crumb texture has to be light, soft, fluffy &
consists of small even gas pocket networks
(gluten networks). Any unusual hole, damages in crumb should be avoided.
Similarly a smooth, even crust is desired in good bread.
5. Shape – symmetry in shapes is a characteristic of good quality bread.
 6. Moistness – quality of bread is judged by the amount of moisture present
in bread crumb.
7. Flavour – taste of any bakery product could be fully appreciated only
when it is accompanied by matching flavour.
A number of acids, bi-products and alcohols are responsible to produce right
flavour for bread. These products are generally produced during fermentation
only. So it is very important to give proper fermentation time to get good breads.
8. Oven break – when open top bread is getting baked, then upper and side
surface crust forms earlier than the bottom surface. At that stage gas that
has produced inside the crumb escapes out through the part where the crust
yet to form (or you can say weaker part). Escaping of gas also can create some
openings which technically known
as “ o v en b reak” .
 Some common bread faults

FAULTS SYMPTOMS REASONS

Flying Tops- Here the top Inadequately conditioned gluten
also known as crust instead of Insufficient proofing
exaggerated rising gradually Excessive heat in the oven
break, wild burst open under Lack of diastatic activity in flour
break or flaked thepressure Lack of humidity in proofing chamber
crust ofexpanding gas. Bread is not covered during proofing which may lead to skin
formationon the top of the bread, specially in moulded breads like
loafs, and that skin will give an unsatisfactory bloom of the crust

Lack of shine Having blind In an over fermented dough gluten will loose its resistance power
on the crust/ appearance, and will have excessive elasticity; in such a case gluten will not
lack of break less glossy produce any break shred during baking.
shred appearance. An under kneaded dough
Over proofing

Condensation Dark colour If the bread is not cooled properly before packing some of the water
marks Patches on crumb. vapours will deposit in the crumb.

Uneven texture 1. Over fermented dough

2. Under fermented dough
Stales/dries Rapidly drying Too cool oven, due to which baking time is prolonged hence more
rapidly of the crumbs evaporation of moisture
Continued….. Too high dough temperature which again causes
undesirable evaporation of moisture
Over fermented dough with open structure which enables rapid
drying
Too tight dough with less fermentation time
Use of milk without related changes to the ratio of fat & liquid
Excessive use of mineral improvers.

Sticky/over moist When flour is milled from sprouted wheat, it will have
crumb excessive diastatic activity, means excess formation of sugar &
dextrin which can impart gumminess.
Excessive humid proofing chamber.

Close/dense Tight & dense Using excess milk, as milk has tightening effect on gluten.
crumb crumb Excessive fat
Excessive oxidizing improvers
Over moulding
Under proofed dough
Tight dough
Too high oven temperature
Crumbliness of This bread will Due to too over or under fermented dough.
crumb not slice neatly, Too slack dough
and may break into Too tight dough
fragments by the Excessive fat or too low amount of fat
pressure of slicer Excessive mineral improvers
blades Low salt content Poor quality of flour Under mixed dough Under
baked bread

Lack of colour on 1.Too over fermented dough

crust 2.Insufficient sugar
3.Insufficient salt
Too dark Excessive sugar in formula
crust colour Too much diastatic activity in dough
Un ripened dough/young dough
Too high oven temperature
High salt content
Too cold temperature
Lack of humidity in the oven

Leathery crust Under fermented dough

Used too strong flour without giving enough time mature gluten
strands
Excessive humidity in oven or proofing chamber
Too slack dough
Blisters Air bubbles on the  A very humid proofing room can deposit droplets of water on
crust the crust of the bread, that droplet can increase the elasticity
of gluten due to presence of excess moisture at that point,
which may cause blisters during baking.
 Too slack dough which is not mixed properlyAir pockets
present in the dough

Hard or flinty Very hard crust  Using too strong flour without giving adequate proofing time.
crust breaks like an  Too tight dough
egg shell  Too much use of oxidizing improvers
Too thick  Less amount of oven spring can cause this problem.
Crust  Less amount of oven spring can happen due to
 Lack of diastatic activity
 Lack of sugar & fat in the formula
 Poor quality or too strong flour
 Over fermented dough
 Lack of moisture in the oven
Less volume  Too tight a dough
 Too little or excess yeast.
 Under fermentation Crusting of dough Excessive slat or
sugar Under proving
 Too less amount of salt
 Oer or under mixed dough
Excessive volume
 Too slack a dough
 Lack of oven temperature
 Lack of salt
 Too much of yeast Excessive proving Loose moulding
Holes & Elongated holes or  This happens if some gluten strands get damaged, they also
tunnels tunnels in crumb try to damage
 all neighbouring gluten strands, until gluten starts to
coagulate under the
 action of heat. Reasons for damaging gluten strands may
be:
 Too soft flour.
 Too strong flour with high yeast content. Actually too
strong flour needs to be fermented for longer period to
condition the gluten properly, otherwise gluten strands
break because of the excess gas produced by the extra
yeast.
 If enriching ingredients (like milk, eggs, fat) are not mixed
properly or form lumps in dough. These lumps can create
extra pressure on gluten
 strands in order to damage them.
 Too hot oven sole forces the lower part to set faster, but the
inner part of dough will still rise and create holes.
 Improper knock back. Large gas cell/pockets presents in
dough can burst during baking to create this fault. These
large gas pockets need to be removed during knock back.
 6. Excess flour that has used to dust the dough if folded in
flour that also can create holes or tunnels in side.
Cores Hard spots can  Uneven mixing of dough
be felt by  Incorporation of small pieces or bits of dough that has
touching the bread collected by
crumb  scraping the work table or mixing machine long time after
the main dough has already set for fermentation.
 Sometimes if dough was not covered with a damp cloth
during fermentation, skin forms on the dough. This skin
can create this problem if mixed in to the dough.
Seams Dense moist layer on
the outer crumb  Too hot or too cold bread mould can arrest the activity of
area, especially near yeast of thearea of the dough which is in contact with the
the top crust. This mould.
faults happens only  Weight of dough is more than the capacity of the mould.
to moulded or  Careless handling of a final proved dough
tinned loaves.  Disturbing the position of bread mould too much in oven.

sourness  Over fermentation

 Excess yeast
 Less amount of salt
 High room or proving chamber temperature.
 “Rope” affected bread