Troubleshooting Guide - Yeast Raised Mix
Not seeing desired results for yeast-raised mix? Get help below!
Loading component...
Not seeing desired results for yeast-raised mix? Get help below!
To receive email updates with menu ideas, trends, promotions and more!
Possible Causes | Possible Solutions |
|---|---|
| Dough is under mixed | Follow package directions for proper mix times and settings. Mix until dough is fully developed using the membrane test. |
| Dough is under proofed | Follow package directions for proper proofing settings and times. Proof until doubled in size. |
| Proof box temperature is too cool | Proof box temperature should be 90 - 100°F with 80-90% humidity. |
| Yeast has been killed, too little yeast | Check water temperature (should be between 105 - 110°F0. Check proof box temperature which should be between 90 - 100°F. Salt has been added to the mix. Do not add salt. |
| Dough too cold | Follow package directions for the correct water temperature (105 - 110°F) |
Possible Causes | Possible Solutions |
|---|---|
| Too little water | Follow package directions for proper scaling water amounts. If possible, use a scale to weigh the water. |
Possible Causes | Possible Solutions |
|---|---|
| Oven temperature too low | Follow package directions for proper oven temperatures. Check oven for accuracy using an oven thermometer. |
| Under baked | Bake until product is golden brown. Follow package directions for proper baking temperatures and times. |
| Proof box temperature too high | Proof box should be set at 90 - 100°F, with 80 – 90% humidity. |
Possible Causes | Possible Solutions |
|---|---|
| Pans too close together in oven | Move pans apart to allow even heat distribution in oven chamber. |
| Uneven heat in oven | Rotate pans baked in a convection oven one-half turn (180°) halfway through the bake cycle. Check oven for accuracy using an oven thermometer. |
| Mishandled dough | Minimize handling or working of the dough. Use a minimum amount of dusting flour when working the dough. |
Possible Causes | Possible Solutions |
|---|---|
| Over proofing | Follow package directions for proper proofing settings and times. Proof until doubled in size. |
| Excessive steam in the proof box | Keep humidity setting of proof box in the 80 – 90% range. If there is water condensing on the walls of the proof box, the humidity setting is too high. |
Possible Causes | Possible Solutions |
|---|---|
| Over / under proofing | Follow package directions for proper proofing settings and times. Proof until doubled in size. |
| Over / under proofing | Follow package directions for oven temperatures and times. Check oven for accuracy using an oven thermometer. |
Possible Causes | Possible Solutions |
|---|---|
| Over / under proofing | Follow package directions for proper proofing settings and times. Proof until doubled in size. |
| Too much / not enough dough in pan | Follow package directions for correct scaling amounts for the various size pans. |
Possible Causes | Possible Solutions |
|---|---|
| Bread wrapped while still warm | Cool products thoroughly before wrapping. If wrapped while still warm, condensation will occur, the bread will absorb this moisture and become soggy and mold faster than normal. |
| Over Baking | Follow package directions for proper oven settings and baking times. |
| Oven Proofing | Follow package directions for proper proofing settings and times. Proof until doubled in size. |
