Duke PFB PROOFER BASE Manuale di installazione, funzionamento, ricambi e assistenza - Pagina 6
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Stampa la paginaPROBLEM: Crust Color is Too Dark
Possible Causes
1. Dough Improperly Thawed
2. Oven Temperature Too High
PROBLEM: Crust Blisters:
Possible Causes
1. Careless Molding
2. Overproofing
PROBLEM: Crust Too Thick
Possible Causes
1. Dough Has Aged Too Much After Thawing
2. Crust Develops During Proofing
3. Oven Temperature Too Low
PROBLEM: Poor Crumb Texture (Crumbly)
Possible Causes
1. Dough Has Aged Too Much
2. Overfroofed
3. Proof Box Temperature Too High
4. Oven Temperature Too Low
PROBLEM: Streaking or Spotting on Crust (White)
Possible Causes
1. Overproofed
PROBLEM: Streaking or spotting on Crust (Dark)
Possible Causes
1. Formulation
Thaw completely according to instructions.
Use thermometer to check accuracy of dial indicator.
Mold retarded product to manufacturers specifications.
Proof at proper temperature, humidity and time.
Thaw properly in plastic bags to avoid formation of crusting.
Maintain proper humidity, moisture and temperature levels
in proofer cabinet.
Use oven thermometer to insure that dial indicator is
accurate.
Thaw properly in plastic bags; keep refrigerated to control
aging.
Proof at proper temperature, humidity and time.
See Above.
Use oven thermometer to insure correct calibration of oven
dial.
Make sure correct proofing practices are followed. Do not
put "wet" dough into oven for baking. (Water will serve as
insulator preventing even coloration of curst. These white
spots are referred to as "fish-eyes".)
Dark spotting can often be caused by incomplete mixing in
the processing stage of the dough.
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