19
Bread dough too soft.
Excessive water used in dough
(human error).
Incorrectly metered / measured
through water meter (equipment
error).
Over-mixed dough.
Review recipe and adjust dough
consistency.
Contact authorised maintenance.
Review / check / change mix cycle.
Final dough temperature too hot.
Water temperature too warm.
Dough mixed too long.
Reduce water temperature.
Shorten mix cycle.
Final dough temperature too cold.
Water temperature too cold.
Dough mix too short.
Increase water temperature.
Lengthen mix time.
Foreign matter found / seen in dough. Mixer not cleaned as per cleaning
instructions.
Poor ingredient quality.
Poor personal/bakery hygiene.
Thoroughly scrape and check between
dough. Review cleaning instructions.
Contact ingredient supplier.
Review and reinforce correct
procedures.
Dough is difficult to remove from the
mixing bowl.
Dough left in bowl too long.
Dough too soft.
Dough over-mixed.
Remove from bowl earlier.
Refer - dough too soft.
Run food grade oil between dough and
bowl at end of mix cycle to stop dough
sticking.
Summary of Contents for SM2-25
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