Baking Problems Solved by Cauvain, S.P. -- Read -- Imperial Library of Trantor

Index

Front Cover Baking Problems Solved Copyright Page Contents Preface to the First Edition Preface to the Second Edition Woodhead Publishing Series in Food Science, Technology and Nutrition 1 Introduction to Problem-Solving Techniques

1.1 How to problem solve

1.1.1 Low-bread volume 1.1.2 Keyholing

1.2 The record 1.3 The analysis 1.4 Modelling techniques 1.5 Matching patterns and visualising changes 1.6 The information sources

1.6.1 Personal 1.6.2 Written 1.6.3 Constructing knowledge trees and knowledge fragments 1.6.4 Knowledge (computer)-based systems 1.6.5 The ‘Web’

1.7 New product development

1.7.1 Concept 1.7.2 Product development investigation – prototype product 1.7.3 Scale-up to commercialisation assessment 1.7.4 Prototype trials on the plant 1.7.5 Pre-launch trials 1.7.6 Launch 1.7.7 On-going product maintenance/handover

1.8 Conclusions References

2 Raw Materials

2.1 Wheat and grains

2.1.1 Can you explain the functions of the different components in the wheat grain and, after milling, their contributions ...

Further reading

2.1.2 We understand that millers often use a mixture of different wheats to manufacture the flours that they supply to us. ... 2.1.3 Why are there so many varieties of wheat and how are they classified? 2.1.4 We have heard several experienced bakers talking about the ‘new harvest effect’ and the problems that it can cause. C... 2.1.5 We are a bakery working with a local farmer and miller to produce a range of local breads and want to use some differ...

Further reading

2.1.6 Can we mix oats or oat products with our wheat flours to make bakery products? If so, are there any special issues th...

Further reading

2.1.7 What is micronised wheat?

2.2 Flours

2.2.1 Can you explain what the ash content means and should we ask for it to be determined on our flours?

References

2.2.2 What does the term grade colour figure mean in flour specifications? How is it measured? What are the implications fo...

References

2.2.3 We have the water absorption capacity of our flour assessed regularly but find that this is different to the actual w...

References

2.2.4 What effects will variations in flour protein content have on baked product quality? How is the property measured?

References

2.2.5 There are many references to protein and gluten quality in the technical literature, how important are these properti... 2.2.6 I have seen that there are several different methods which can be used to assess flour protein quality, which one giv...

Further reading

2.2.7 We have been using a flour ‘fortified’ with dry gluten for breadmaking. The bread is satisfactory when made on a high...

Reference

2.2.8 Why is the protein content of wholemeal bread flour typically higher than that of white flours but the bread volume i...

Reference

2.2.9 We get a significant variation in the quality of our wholemeal bread and rolls depending on which flour we purchase. ... 2.2.10 What is the Falling Number of a flour, how is it measured and what values should we specify for our flour miller?

Reference Further reading

2.2.11 What is damaged starch in flour? How is it damaged and how is it measured? What is its importance in baking?

References

2.2.12 What characteristics should we specify for white bread flour and why?

References

2.2.13 As enzymes such as alpha-amylase are inactivated by heat during baking, is it possible to use heat treatment of flou...

Reference

2.2.14 We are considering making traditional German-type rye breads and have researched the recipes and production methods.... 2.2.15 We wish to add non-wheat fibres to some of our baked products to increase their healthiness. What fibres can we used...

Further reading

2.2.16 Why is flour particle size important in cakemaking? 2.2.17 What is heat-treated flour and how can it be used?

References

2.2.18 What is chlorinated flour and how is it used?

References

2.2.19 What characteristics should we specify for cake flour? 2.2.20 We have had some wholemeal flour in stock for a while and noticed that it has passed its use by date. Can we still u... 2.2.21 What are the active components in self-raising flour?

References

2.2.22 We have changed suppliers of our self-raising flour and find that we are not achieving the same product volume as be... 2.2.23 What are ‘organic’ flours, how do they differ from other flours and what will be the differences to the baked product? 2.2.24 What characteristics should we specify for our biscuit and cookie flours?

References

2.3 Fats

2.3.1 What are the critical properties of fats for making bread, cakes and pastries?

References

2.3.2 Can you explain the different terms used to describe bakery fats? What are the functionalities of the different forms...

References Further reading

2.3.3 Our bread doughs prove satisfactorily but they do not rise in the oven. On some occasions, they may even collapse and...

References

2.3.4 What is the role of fat in the manufacture of puff pastry?

Reference

2.3.5 Our puff pastry fails to rise sufficiently even though we believe that we are using the correct level of fat. Are we ...

Further reading

2.3.6 What is the role of fat in cakemaking?

Further reading

2.3.7 We are making ‘all-butter’ cakes but find that after baking they lack volume and have a firm eating character. Why is...

Reference

2.3.8 We have been using oil in the production of our sponge cakes, but we wish to change to using butter. Can you advise o... 2.3.9 We wish to produce a softer eating sponge cake and have been trying to add fat or oil but cannot get the quality we a...

Further reading

2.3.10 We want to make a range of bakery products using butter as the main or only fat in the recipe. Can you advise us of ...

Reference

2.3.11 We are using butter in several of our bakery products which comes in chilled at about 4°C (as cartons on pallets) an... 2.3.12 We are seeking to reduce the level of fat that we use in some of our cake recipes but find that simply taking fat ou...

2.4 Sugars and sweeteners

2.4.1 What type of sugar (sucrose) should we use for the different products that we make in our bakery?

Further reading

2.4.2 Can you explain some of the main features of alternative sugars to sucrose, and how they might be used in baking? 2.4.3 Why are sugars added to some bread recipes but not others?

2.5 Other ingredients

2.5.1 The chocolate fondant on our cream eclairs has been falling off the top of the casing and gathers on the tray underne...

Further reading

2.5.2 When we changed our supply of bun spice we were using in our Hot Cross buns, we experienced problems with slow gassin... 2.5.3 We wish to use milk powder in our fermented goods and have heard that it is advisable to use a heat-treated form. Can...

Reference

2.5.4 What are the functions of salt in baking, and how do set about reducing the levels that we use?

References Further reading

2.5.5 We are using walnuts in our gateau buttercream filling and find that it turns black. It does not appear to be mould. ... 2.5.6 What is the role of emulsifier in the production of sponge cake products?

References Further reading

2.5.7 What ingredients are commonly used as preservatives? Are there any particular benefits associated with different ones?

References

2.5.8 What effect does vinegar have on bread and why is it added? 2.5.9 We have heard that alcohol can be used as a preservative. How is this achieved?

References

2.5.10 What are the possible alternatives to chemically based preservatives? 2.5.11 What are the differences between diastatic and non-diastatic malt powders, and how can they be used in baking? 2.5.12 We read a lot about the different enzymes which are now available and how they might be used in baking. Can you tell...

References

2.5.13 How do anti-staling enzymes work? Can they be used in cake as well as in bread and fermented products?

Further reading

2.5.14 What is lecithin and how is it used in baking?

References Further reading

2.5.15 We have been having some problems with the quality of our bread, pastries and biscuits and one solution that has bee...

References Further reading

2.6 Aeration

2.6.1 I have heard that yeast requires oxygen before it can work correctly, is this true? 2.6.2 How does baker’s yeast produce carbon dioxide in breadmaking? 2.6.3 Are there any particular precautions that we should take in handling, storing and using bakers’ yeast in the compress...

References

2.6.4 What are the causes of the dark brown patches we sometimes see on compressed baker’s yeast, and do they have any effe... 2.6.5 We have been advised to store our compressed yeast in the refrigerator but our dough temperature is much higher, is t...

Reference

2.6.6 We have seen references to a ‘lag phase’ for bakers’ yeast; what does this means and what are the implications for ba...

References

2.6.7 What different types of bakers’ yeast are available? Would there be any particular advantages for us to use an altern...

References Further reading

2.6.8 What are the correct proportions of acids and alkali to use in baking powders? 2.6.9 What is meant by the term ‘double-acting’ baking powder, and what is the value of using such products? 2.6.10 Why is sodium bicarbonate frequently used alone or in excess to the normal in baking powder for the production of gi...

2.7 Improvers

2.7.1 What are bread improvers and why are they used?

Further reading

2.7.2 What are the differences between dough conditioners and bread improvers? What consideration should we take into accou... 2.7.3 What are the functions of ascorbic acid in breadmaking?

Reference

2.7.4 We have heard that soya flour is added in breadmaking to make the bread whiter. Is this true, and if so how does it work?

References

2.7.5 I understand that an enzyme called alpha-amylase can be added to flour or dough to improve bread quality but that the...

References

2.7.6 Why are emulsifiers used in bread improvers? And how do I decide which one I should be using?

Further reading

2.7.7 What is l-cysteine hydrochloride, and what is it used for in bread improvers?

References

2.7.8 Can we add a reducing agent during doughmaking so that we can reduce the energy input required during the mixing? 2.7.9 What is deactivated yeast and how is it used?

3 Key Relationships Between Ingredients, Recipes and Baked Product Qualities

3.1 Introduction 3.2 Structure of bread and fermented product recipes 3.3 Some key relationships in the manufacture of bread and fermented products 3.4 Structure of laminated product recipes 3.5 Some key relationships in the manufacture of laminated products 3.6 Structure of shortcrust product recipes 3.7 Some key relationships in the manufacture of shortcrust pastries 3.8 Cakes – high- and low-ratio recipes 3.9 Cakes and sponges – the role of recipe balance 3.10 Some key relationships in the manufacture cakes and sponges References

4 Bread and Other Fermented Products

4.1 Bread

4.1.1 We are producing a range of pan breads, some baked in a rack oven and others in a deck oven, and find that there are ... 4.1.2 We are experiencing a problem with the sides of sandwich loaves caving in. Sometimes, the lid also shows the same pro... 4.1.3 We are producing hearth-style (oven-bottom) breads, baguettes and French sticks and are experiencing problems with ra... 4.1.4 We have noticed the development of a ‘fruity’ odour in our breads after they have been stored. The problem is particu... 4.1.5 When viewing the crumb appearance of our sliced bread, we notice the appearance of dark streaks and patches which hav...

Reference Further reading

4.1.6 Periodically, we observe the formation of large holes in the crumb of our pan breads and suspect that the adjustment ...

Reference Further reading

4.1.7 We have been having problems with holes appearing in different places in our pan breads. Can you explain where they c...

References Further reading

4.1.8 We are making open-top pan breads and find that the top crust of some of our loaves is being lifted off during the sl...

Further reading

4.1.9 We are using the Chorleywood bread process to develop our doughs and apply a partial vacuum during mixing to produce ...

References

4.1.10 We are seeking to improve the quality of our bread products and are getting conflicting advice on what the optimum d... 4.1.11 How can I calculate the amount of ice I need to replace some of the added water when my final dough temperature is t... 4.1.12 We are using spiral mixers for our bread doughs. What is the best mixing time to use? 4.1.13 Why is it necessary to control the temperature of bread doughs? 4.1.14 We have been experiencing some variation in crust colour on our bread products. What causes bread crust colour and w...

Further reading

4.1.15 Why is the surface of some bread doughs cut before baking? 4.1.16 What are the best conditions to use for proving bread dough?

Further reading

4.1.17 Can we freeze our unproved dough pieces and store them for later use?

Further reading

4.1.18 What happens when dough bakes?

Further reading

4.1.19 We make crusty breads in a retail store, and recently, we have been having complaints about our products going soft ...

Further reading

4.1.20 We have been comparing our bread with that of our competitors and find that the crumb of our bread is firmer. Can yo...

Further reading

4.1.21 We are having problems keeping a uniform shape with our bloomers. They tend to assume a bent or ‘banana’ shape. This...

Reference

4.1.22 We have been taught to always place the seam of our moulded bloomer dough pieces downwards on the tray before proof,...

Reference

4.1.23 Can we make bread without using additives? What will be the key features of the ingredients and process that we shou...

References

4.1.24 We make bread and rolls using a bulk fermentation process; can we use ascorbic acid (AA) to improve our bread quality?

Reference

4.1.25 We have had bread returned to us by the retail store through which it is sold. They are not satisfied with the quali... 4.1.26 We have noticed that loaves sometimes break only on one side of the pan but that the break is not formed consistentl... 4.1.27 We are making a range of crusty breads using a small bread plant. We appreciate the value of having an open cell str... 4.1.28 During the manufacture of bread and other fermented products, we sometimes have small quantities of ‘leftover’ dough... 4.1.29 Our total time for bread production from flour to baked loaf is set for about 6 hours. Currently, we use a bulk ferm... 4.1.30 In breadmaking, what is the difference between a sponge and a ferment and when would they be used? We have also seen... 4.1.31 How would we prepare and use a sponge with the Chorleywood bread process (CBP)?

Further reading

4.1.32 Our bread and buns prove to a satisfactory height in about 50 minutes, but we get no additional lift from the produc... 4.1.33 We are experiencing a problem with loaves baked in rack ovens since we bought new pans. As the enclosed photograph s... 4.1.34 We wish to create a bolder shape and more open cell structure with our crusty sticks and have recently increased our... 4.1.35 We are finding that the crumb of our bread is too soft for slicing. We also notice a tendency for the sides of the l...

Further reading

4.2 Other fermented products

4.2.1 Can you suggest what steps could be taken to prevent our round doughnuts shrinking or collapsing within a few minutes...

Further reading

4.2.2 The fermented doughnuts we are making tend to be quite greasy to eat. Can you advise on how we can reduce this problem?

Further reading

4.2.3 We have recently been experiencing difficulties with the production of our bread rolls. The finished rolls have poor ... 4.2.4 We have been receiving complaints that our small fermented products, such as rolls, teacakes and baps, are staling to...

4.2.4.1 Improving volume 4.2.4.2 Raising moisture content 4.2.4.3 Using additives 4.2.4.4 Storage References

4.2.5 Our fruit breads rise very slowly in the prover and fail to rise any further in the oven. We make some unfruited prod... 4.2.6 Our fruited buns frequently collapse when they leave the oven. We have tried baking them for longer but this does not... 4.2.7 We are making a fruited bun product and from time to time experience problems with the product flowing out during pro... 4.2.8 When we cut open bread rolls and hamburger buns which have been stored in the deep freeze for a period of time, we ob...

References

4.2.9 We are not a large bakery but are planning to part-bake and freeze bread products for bake-off at some later time; wh...

Reference

4.2.10 When we reheat par-baked products we find that they remain soft for only a short period of time, typically an hour o...

Reference

4.2.11 While reading about the manufacture of hamburger buns, we see references to the pH and TTA of the brew. What do thes...

Further reading

4.2.12 We have problems with our retarded teacakes which have large holes underneath the top crust. We do not experience th...

Further reading

4.2.13 When we retard our rolls before proving and baking we sometimes see a dark mark on the base immediately after baking... 4.2.14 We are retarding our roll and stick doughs overnight but find that the products made baked from them are covered wit...

Further reading

4.2.15 We have been experimenting with retarding fruited rolls and buns. We find that the smaller products are quite satisf... 4.2.16 We are retarding rolls in our retarder-prover and find that they lean to one side and lose weight during storage. Ca...

Further reading

4.2.17 We are producing a variety of finger rolls using white flour. The rolls must be soft eating and retain their softnes... 4.2.18 Can you tell us something about Chinese steamed breads and their production? We make our standard breads using the C...

Reference

4.2.19 What is cinnamon twist bread and how could we make it?

5 Cakes, Sponges and Muffins

5.1 What is the flour-batter method of cakemaking? 5.2 What is the sugar-batter method of cakemaking? 5.3 Why do our cake batters made by the sugar-batter method sometimes have a curdled appearance? And does this affect final... 5.4 We are experiencing some variation in cake quality, especially volume. How important is it to control the temperature o... 5.5 How do we calculate the likely temperature of our cake batter at the end of mixing and what temperature should we aim for?

References

5.6 We use an all-in cakemaking method for the manufacture of our plain cakes. Occasionally, we experience loss of volume a... 5.7 When making fruit cakes, we find that the fruit settles to the bottom of the cake after baking. Why is this? And what c... 5.8 Can we freeze cake batters and what happens to them during storage?

Further reading

5.9 Why do cakes go mouldy?

Further reading

5.10 In the light of the previous question, why do heavily fruited cakes go mouldy more slowly? And are there any special c...

Further reading

5.11 Unexpectedly, we are getting mould between our decorated cakes and the board on which they sit. Why should this happen?

Further reading

5.12 We are experiencing mould growth on the surface of our iced Christmas cakes. This is the first time we have had this p... 5.13 We are experiencing a ‘musty’, off-odour developing in our cakes, even though we store them in a deep freeze. Can you ... 5.14 We regularly measure the water activity of the individual components in our composite cake products and try to adjust ...

Further reading

5.15 When we take our cup cakes from the oven, we find that the paper cases they were baked in fall off. How do we avoid th... 5.16 Our small cakes often shrink excessively during cooling. How can we avoid this? 5.17 Our cake sheets tend to lack volume, are uneven in shape and have cores in the crumb. Can you advise? 5.18 Sometimes, our unit cake has a poor (coarse) texture. How can we improve it? 5.19 What are the causes of the small, white speckles we sometimes see on the crust of our cakes? 5.20 We are getting an orange discoloration of the crumb of our fruit cakes. Can you offer an explanation? 5.21 When we add fresh fruits such as blackcurrants to our cake batters, we sometimes find that they fail to keep their col... 5.22 We are baking fruit cakes using sultanas and find that while the centre of the crumb is a nice golden yellow around th...

Reference

5.23 We are using natural colours in our slab cake baking and find that we get variable results, not just from batch to bat... 5.24 We are getting large holes in the crumb of our fruited slab cake but are not sure why this is happening. Can you offer... 5.25 Our sultana cakes are collapsing. What can we do to remedy this problem? 5.26 Why do cakes sometimes sink in the middle? 5.27 We are encountering an intermittent fault with our round high-ratio cakes in that a shiny ring with pitting is seen on... 5.28 Our fruited cakes are fine to eat soon after production but tend to become drier eating after a few days; why is this?

Further reading

5.29 We have seen that our cake quality varies when we change from one type of oven to another, even when they register the... 5.30 How important is the temperature of cakes at the point of wrapping?

Further reading

5.31 What precautions should we take when freezing cake and sponge products? 5.32 What happens to the batter when cakes enter the oven, and how can you tell when a cake is baked? 5.33 What are the advantages of having the oven filled when baking slab or other cakes? 5.34 Why do we add extra acid to make white cake batters? 5.35 We have been making a range of different cake sizes using the same plain batter and get varying quality results in ter... 5.36 We would like to change the physical dimensions of some our cake products to make different sizes and shapes Do you ha...

Reference

5.37 We have recently changed the acid that we use for our baking powder mix and have adjusted the neutralising value accor... 5.38 What are the factors which control the shape and appearance of the top of a cake? 5.39 Currently, we add alcohol, in the form of spirits or liqueurs, to our celebration cakes after they have been baked and... 5.40 Why do some traditional sponge cakemaking methods specify a delay in the addition of the sodium bicarbonate and the us... 5.41 We have been experiencing problems with collapse of our sponge sandwiches which leaves the product with a depression f... 5.42 Recently, we have been experiencing problems with our sponge sandwich cakes assume a peaked shape during baking. We ha... 5.43 We are having problems with the bottom crust of our sponge cake products becoming detached after baking. We also notic...

References

5.44 When making sponge drops, we find that the last ones to be deposited are not as good as the first ones. Why is this? 5.45 From time to time, we experience problems with Swiss rolls cracking on rolling. Can you help identify the causes of th... 5.46 What are the key elements to consider when making chocolate cakes with cocoa powder? 5.47 We have been making cake muffins and find that when we cut them open, they have large vertical holes in the crumb. Why... 5.48 Why do some of our cake muffins lean to one side during baking?

Reference

5.49 What is Baumkuchen and how is it made?

6 Biscuits, Cookies, Crackers and Wafers

6.1 How important are the dough and batter temperatures in biscuit, cookie, cracker and wafer making?

References

6.2 What is ‘Vol’ and what is its function in biscuits doughs? 6.3 A batch of our biscuits containing oatmeal has developed a ‘soapy’ after-taste which makes them unpalatable. Why is this? 6.4 From time to time, we have noticed a white discolouration on the surface of our all-butter shortbread. Can you explain ... 6.5 We produce biscuit-containing powdered fructose which we cream with the fat and sucrose before adding the other ingredi... 6.6 How do biscuits and crackers get broken during storage, even if they are not disturbed? Can we stop this from happening?

References

6.7 We are making a ginger crunch cookie, but find that we experience variations size. Can you advise? 6.8 When making ginger nuts, we find that we do not always get the degree of cracking that we would like. Why is this? 6.9 We are trying to make soft-eating cookies and are having a degree of success with the recipe that we are using. The pro...

Reference

6.10 We assemble a selection pack of biscuits and cookies, one of which is a rectangular product coated on the top with ici... 6.11 We are experiencing dark brown specks on the surface of our plain sheeted biscuits. We have been using the same recipe... 6.12 We are having some problems with packing our rotary moulded biscuit lines. When we measure the thickness of the biscui... 6.13 We are having intermittent problems with shrinkage of our semi-sweet biscuits after they have been cut out from the do... 6.14 We are experiencing blistering on the surface of our semi-sweet biscuits and sometimes see cavities under the top crus... 6.15 We are manufacturing short-dough biscuits using a rotary moulder and have been offered an alternative supply of sugar.... 6.16 Is it possible to reduce the level of sugar in our biscuit and cookie recipes without affecting their quality? What wo...

Reference

6.17 We would like to reduce the level of fat in our biscuit recipes. How can we do this? 6.18 What are main issues that we should be aware of in the manufacture of savoury puff biscuits?

Reference

6.19 Is it important to use a fermentation period in the manufacture of crackers? What effects are we likely to see from va... 6.20 We have installed a new cutting and creaming machine for the preparation of our sandwich wafers and refurbished the pr... 6.21 Our chocolate-coated wafer biscuits are prone to cracking. Can you suggest why this happens and how we can avoid the p...

Reference

6.22 We are experiencing intermittent problems with gluten formation in our wafer batter. What causes this problem?

Reference

6.23 What are Shrewsbury biscuits and how are they made? 6.24 We find that our Viennese fingers go soft very quickly after baking. How can we prevent this from happening?

7 Pastries

7.1 Laminated pastries

7.1.1 What causes puff pastry to rise during baking?

Reference Further reading

7.1.2 We are experiencing a problem with our puff pastry which fails to lift and shows no sign of layering on baking. Why i... 7.1.3 Why do we get a less regular lift in our puff pastry when we use the Scotch method compared with the English or French? 7.1.4 What are the purposes of the resting periods in the manufacture of laminated products? 7.1.5 We have been experiencing some problems with excessive shrinking of our puff pastry products. Can you advise as to wh... 7.1.6 Why are acids sometimes added to puff pastry? 7.1.7 What is the best way to reuse puff pastry trimmings? At present, we are feeding them back into the sheeting stages 7.1.8 We are experiencing problem with the discolouration of unbaked puff paste stored under refrigerated conditions. Somet...

Reference

7.1.9 We have been experiencing considerable variability in processing our short and puff paste products; sometimes, we hav... 7.1.10 Why should croissant and Danish pastry doughs be given less lamination than puff pastry?

Further reading

7.1.11 What is the optimum level of fat to use in the production of puff pastry?

Further reading

7.1.12 We would like to reduce the level of fat that we use to make our puff pastry but would like to retain pastry lift. C...

Reference

7.1.13 We are experiencing distortion of our pastry shapes. We have measured the shrinkage but find that it is not even. We... 7.1.14 We are looking to start production of croissant. In my travels, I have seen many variations on products which are ca... 7.1.15 We wish to make croissant with the moulded ends joining to form a circle but find that they open up during baking. C... 7.1.16 We have been trying to freeze fully proved croissant for later bake-off. Can you identify the important criteria for... 7.1.17 We are making puff pastry, Danish pastries and croissant using all butter and often have problems with the processin...

7.2 Shortcrust pastry

7.2.1 What characteristics should we specify for the flour that we should use for making savoury and sweet short pastes for... 7.2.2 Why is the hot water method preferred for the production of savoury pastry but not for sweetened pastry? 7.2.3 What method should we use to calculate the water temperature to deliver a consistent final savoury short paste temper... 7.2.4 We are manufacturing savoury short pastry products which are blocked out to shape and lids by sheeting a paste with t... 7.2.5 From time to time, we experience problems with the sheeting of our short paste, in particular it cracks or fails to r...

Reference

7.2.6 We are producing unbaked meat pies but find that the short pastry lid cracks on freezing. The cracks become larger wh... 7.2.7 Some of the short pastry cases that we make for restaurants to fill and serve have been returned to us as being ‘moul... 7.2.8 We are having problems with the custard tarts that we make. The pastry shell is very pale coloured, but if we increas... 7.2.9 We have been receiving complaints from customers that that our short pastry which we use for meat pie products has an... 7.2.10 Why does our pork pie pastry go soft during storage and what can we do to make our pastry crisper?

Reference

7.2.11 We are having difficulty in blocking out savoury pie paste in foils, there is a tendency for the dough to stick to t... 7.2.12 Why do our baked pastries and quiches have small indents in the base which project upwards and are pale in colour? T... 7.2.13 How can we make the sweet pastry that we use with our apple pies crisper eating?

Reference Further reading

7.2.14 How do we avoid ‘boil-out’ of our pie fillings?

Reference

7.2.15 We wish to reuse pastry trimmings but find that sometimes we experience a ‘soapy’ taste in the final product. Can yo...

8 Other Bakery Products

8.1 What are the most important factors which control the volume of choux paste products? 8.2 Why are cream buns baked under covers and eclairs are not? 8.3 Our choux buns collapse during baking. Can you suggest why this happens? 8.4 We are getting a grey–green colouration to our choux buns. Can you explain why this should happen? 8.5 Why is powdered ammonium carbonate or ‘vol’ added to choux paste? 8.6 We wish to make a large batch of éclair cases and store them for a few days before filling and icing them. Can you advi... 8.7 We stand our finished choux buns on U-shaped cardboard and wrap them in a cellulose-based film. Recently, we have obser... 8.8 Our scones are made from frozen dough but frequently lack volume. We also find that the crumb colour is rather brown. C... 8.9 Some of our scones have a coarse break at the side and an open crumb cell structure but the results are not consistent.... 8.10 We wish to extend the shelf-life of our scones. How can we do this? 8.11 The surface of our scones is covered with speckles of a yellowish-brown colour. We are using GDL as the acid component... 8.12 Why should particular care be taken when washing scones with egg wash to ensure that none runs down the sides of the p... 8.13 We are freezing a range of unbaked, chemically aerated products including scones and cake batters and now want to incl... 8.14 We have been asked to improve the sensory qualities of our scones and have been able to do this by a number of recipe ...

Reference

8.15 We make and bake scones on a daily basis. Recently, we placed them unbaked in a refrigerator but the baked quality was... 8.16 I am having difficulty with Royal icing which will not harden adequately. Can you advise?

Further reading

8.17 I have heard that off-odours can be caused by the icing used for cake decorations. Is this true? 8.18 After 2 days our royal icing tends to turn yellow. Can this discolouration be prevented? 8.19 We are receiving complaints of opaque spots on our fudge icing. Can you suggest a remedy? 8.20 After storing our coated products overnight, we find that cracks form in fondant coating. Can you suggest ways to over...

Further reading

8.21 We make sugar paste shapes and store them in plastic containers for later use. In a few days, the shapes soften and ar... 8.22 We would like to store our heavily fruited wedding cakes after coating with marzipan for some time before we ice them ... 8.23 We are not getting the quality of finish that we would like from the fondant we are using, often the finished products... 8.24 We bake our meringues on aluminium sheets and are having problems with the meringues becoming discoloured. Can you off... 8.25 When making Italian meringues why is the boiling sugar water added slowly? 8.26 We are experiencing cracking of our meringue shells during baking. Why is this? 8.27 We are having problems with softening of coffee meringues in which we use coffee powder as the flavouring. Is this the... 8.28 On some occasions, our almond macaroons exhibit very coarse cracks on the surface instead of the fine cracks we are se... 8.29 What are stotty cakes and how are they produced? 8.30 Why does our whipped cream collapse on standing? 8.31 Recently, we experienced a problem with a fishy taint in a batch of buttercream. Can you suggest why? 8.32 We are experiencing seepage of our jam in our frozen fresh cream gateau when they are thawed; can we avoid this?

Further reading

8.33 We have recently been experiencing ‘weeping’ from our non-dairy cream formulation. This shows itself as a ‘soggy’ laye...

Reference

8.34 How can we prevent our apple pie filling going mouldy within a few days without changing the filling recipe? 8.35 In some of our apple pies, we find that the filling has turned blue. Why should this happen? 8.36 Can you suggest a solution to the problem of shrinkage in our apple pie filling? 8.37 Why have our crumpets lost their characteristic surface holes? 8.38 Why is a small amount of bicarbonate of soda added to pikelet batters just before baking? 8.39 The chocolate coating on our marshmallow teacakes cracks during storage. Can you offer an explanation and solution to ...

Reference

8.40 What causes the white bloom which sometimes occurs on chocolate coatings? 8.41 The bakers’ chocolate coating we use has recently tended to flake off our eclairs. Can you identify a likely cause of ... 8.42 What is ganache? 8.43 What are Staffordshire oatcakes and how are they made? 8.44 What are farls and how are they made? 8.45 The edges of our soda farls become gummy a couple of days after baking. What is the cause of this quality defect? 8.46 We want to add freshly baked deep-pan pizza to the product range that we sell through our bakery shop. We do not want ... 8.47 We freeze our unbaked pizza bases in a nitrogen tunnel. On defrosting and baking, we get bubbles forming on the top of... 8.48 What are the key characteristics of cake doughnuts and how do they differ from other types of doughnut?

Further reading

8.49 We have been producing a range of cake doughnuts which are iced with various flavoured coatings. To cope with peak dem...

Reference Further reading

8.50 After a short period of chilled storage, we observe crater-like crystalline formations on our cheesecake topping. Do y...

Reference

8.51 We want to extend the mould-free shelf-life of our flour tortilla (Fig. 8.4) but when we try the dough more acid we ha... 8.52 What are the origins of pappadams? 8.53 What is kebab bread? 8.54 What is balady bread? 8.55 How are chapattis made? 8.56 What are corn (maize) tortillas? And how are they made? 8.57 What is trencher bread and how was it used?

Reference

8.58 What is the product known as a Grant loaf?

References

9 Processes and Equipment

9.1 I see many references to ‘no-time’ doughmaking methods. What does this term mean and what is its relevance?

Further reading

9.2 We are considering the purchase of a new mixer for the manufacture of our bread using a no-time dough process. There ar...

References

9.3 Can you explain the role energy in the Chorleywood bread process?

References

9.4 We are looking to buy a new final moulder for our bread bakery. Can you advise us on the key features which should look...

Further reading

9.5 Why is a bread dough piece coiled after sheeting? Does the number coils achieved have any impact on bread quality?

References

9.6 What is the function of four-piecing or cross-panning in breadmaking?

Reference

9.7 What is purpose of the ‘knocking-back’ the dough when using a bulk fermentation process to make bread?

Reference

9.8 We have two bread lines running side-by-side with the same equipment bought at different times. We are using the CBP an...

Further reading

9.9 We have both spiral and twin-arm type mixers and would like to produce a finer cell structure with our sandwich breads;...

References

9.10 We have been freezing some of our bakery products to have products available in times of peak demand. We notice that t... 9.11 We have been deep freezing bread products and experience a number of problems with different products. With crusty pro...

Reference

9.12 We have seen references to the Milton Keynes process but can find very little technical information on the process. Ca...

References

9.13 Can you explain the principles of vacuum cooling of baked products and its potential applications?

Reference

10 Testing Methods

10.1 What is meant by hydrogen ion concentration and how is the pH scale determined? 10.2 In some technical literature, there is reference to batter specific gravity or relative density. What is this? How is ... 10.3 What value is there in measuring colour of bakery products and how can we carry out the measurements?

Further reading

10.4 How can we measure the texture of our bread and cakes? Currently, we use a hand squeeze test for bread and apply a ‘sc...

References

10.5 How can we measure baked product shape and volume?

Reference

10.6 What is the phosphatase test? 10.7 What is the Bohn’s spot test and what is it used for?

11 What?

11.1 What is the meaning of the term synerisis when applied to bread?

References

11.2 What is a super-saturated solution? 11.3 I have heard the terms ‘glycaemic index’ and ‘glycaemic load’ used when describing bakery products. What are they and ...

Reference

11.4 What are pro- and prebiotics and how can they be used in our bread products?

Further reading

11.5 Can you please explain the difference between hydration and hydrolysis? What is their relevance to the manufacture of ...

Reference

11.6 What is meant by the term ‘glass transition temperature’ and what is its relevance to baking?

References

11.7 What does the term MVTR mean when applied to packaging, and what is the relevance to baked products?

References

11.8 What is meant by the term ‘modified atmosphere packaging’ and how can we use this approach in the production of baked ...

Reference

11.9 We have heard people referring to synergy in the use of ingredients in baking processes, what is this process and can ...

References

11.10 What are polyols and how are they used in baking?

Reference Further reading

11.11 What is acrylamide? Where does it come from and how do we limit it?

Reference

11.12 What is osmotic pressure and what is its relevance to baking? 11.13 What is resistant starch? 11.14 What are the origins of the cottage loaf?

Further reading

Index Back Cover

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