Duke PFB PROOFER BASE Посібник з монтажу, експлуатації, запчастин та сервісного обслуговування - Сторінка 5
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Друкувати сторінкуPROBLEM: lack of Volume (Too Small)
Possible Causes
1. Incomplete Thawing
2. Loaves Too Small for Pan
3. Underproofed
4. Oven Temperature Too High
5. Dough Too Old
6. Dough Has Been Thawed and Refrozen
7. Dough is Dry
PROBLEM: Too Much Volume (Too Large)
Possible Causes
1. Over Proofing
2. Oven Temperature Too Low
3. Loaves Too Large for Pans
4. Dough Has Risen Too Much During Proofing
PROBLEM: Crust Color is Pale (Too Light)
Possible Causes
1.Thawing Time Too Long; Dough Has Aged
2. Crust Has Developed on Dough
3. Insufficient Humidity in Proof Box.
4. Oven Temperature Too Low
Frozen Dough
Problems, Causes & Remedies
Bread & Rolls
Thaw completely or allow to proof longer. (The colder the
dough, the longer the necessary proofing time.)
Use proper sized pans or increase size of dough.
Proof at proper temperature, humidity and time.
Use oven thermometer to check oven temperature against
temperature dial. Recalibrate dial if necessary
Rotate inventory. Use "First In, First Out" system. Use
products with earliest date codes first.
Maintain uniform freezer temperature at minus 10°F.
Do not Refreeze Thawed dough.
Place frozen dough in freezer immediately on receipt.
Retard product in sealed plastic bags.
Increase moisture, (humidity setting) in proof box.
Proof at proper temperature, humidity and time.
Use oven thermometer to check accuracy of dial indicator.
Use proper sized pan or decrease size of dough.
Remold dough into proper shape as outlined in
manufacturers directions and let rise again.
Retard dough in properly controlled retarding cabinet
(38°-40°F)
Keep dough pieces in plastic bag while thawing; maintain
proper humidity, steam or moisture in proof box.
Maintain proper temperature and humidity levels; check
water reservoir.
Use oven thermometer to check accuracy of dial indicator.
Remedy
Remedy
Remedy