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FAQ's

Question: I am having problems with my bread production. The proving time is very long and ex oven the bread is low volume compared to normal and is a slightly darker bake also. Is it the flour or something else?

 Answer: The problems that you seem to be observing sounds like salt issue. The most likely cause of this is that there is too much salt being added to the recipe. Classic examples of high salt content are obviously salty taste to dough and final bread, a longer proof time due to the retarding effects salt has on yeast activity, and the darker bake colour which is normally a redder coloured crust ex oven. The easiest way to fix this problem is to check that the salt and all other ingredients are being weighed correctly, and that the other ingredients that are used in your recipe do not already contain salt. Some ingredients and improvers will already contain salt, which may be presenting these issues. If this issue has only just occurred, and baking was of good quality in days previous, check that your process, dough temperature and prover are all as they should be. Generally, however, this is caused by human error, and by adding more salt than is required.

Question: My proving time is still taking longer than usual. Dough seems to have no life throughout process.

Answer: The problem could be a number of issues. Most likely would be that the yeast level in the dough is not correct, which could have been due to human error during weighing, or the fact that the yeast has been left out in ambient temperatures for to long and dried out. If the yeast has come into contact with salt directly during weighing, it will kill it and therefore gives you the problems you seem to be encountering. Ensure that the yeast is of a good quality before scaling, and that it has been stored as per manufacturer's instructions. If you weigh a large amount of mixes overnight, store the yeast correctly in the fridge and weigh just before it is mixed. Also make sure that the salt is separate from the yeast before mixing. This measure will ensure that the yeast is in the best condition before usage, and eliminate these problems. If you continue to have issues, please contact Rank Hovis Direct.

Question: I have noticed that the dough is tighter than usual ex mixer, but I am putting the same water in it as I did last week. What is causing this issue?

Answer: This problem generally occurs during the hot summer months where the increased temperatures during storage can make the flour dry out slightly more. The best way to prevent this from happening to look at the storage conditions where the flour is stored. Flour should be stored in a cool, dry place and out of direct sunlight. If the temperature of the store is very warm, some moisture will be lost from the flour and cause these issues. You may add slightly more water if needed to overcome this problem, but the storage conditions should be the main priority to overcome in order to improve consistency of dough ex mixer. Flour stored close to electrical machines such as freezers may also be affected due to the heat generated from the electrical components.

Question: The bread produced today is mushroom shaped has no oven break when it comes out of oven. My bloomer and cob bread have lower volume than normal also. I have not had any problems beforehand and I am using the same recipe and ingredients.

Answer: This would appear to be a an issue caused by over proof. The dough ex prover will be larger than normal and may collapse if knocked. Over proof can be caused by the following:

• Unbalanced formula: Check that both salt and yeast levels are being weighed correctly. If low salt and high yeast has been weighed, it will cause excessive gas production during proof and reduce the final proof time. Check that the scales are reading correctly.
• High dough temperature: In usual circumstances, the final dough temperature of a dough will be approx 27*c. It is essential to check dough temperatures regularly with an accurate and reliable thermometer. If the dough temperature is very high, the dough will be gassy during processing and will require a shorter proof time.
• Final proof temperature: Ensure that the temperature of your prover is correct, and that the prover is working correctly and maintaining a constant temperature. If it is higher than usual, the dough will require less final proof time, and if unchecked, can lead to over proof of fermented products.
• Too long a final proof: If recipes, dough temperatures and proof conditions are controlled, the final proof time should remain fairly constant. A clock to aid the oven man can be used where tight controls are in place to aid them, so they are aware of the approx time the dough will be ready to be baked.