PROBLEM
BREAD
SINKS IN THE
CENTRE
OVER
BROWNED
STICKY
PATCH ON
TOP OFBREAD
DOUGHY
CENTRE
HEAVY
DENSE
TEXTURE
COARSE
HOLEY
TEXTURE
BREAD
RISES TOO
MUCH
BREAD
DOESN’T RISE
ENOUGH
CORRECTIVE ACTION
REF
PAGE
Flour
Not measured
correctly
•
•
•
•
•
•
Check method of weighing/measuring
ingredients
18
Low % protein
•
•
•
Use suitable high protein flour or add
gluten flour
21
Passed
use-by-date
•
•
•
Discard and use fresh flour
21
Self raising flour
used
•
•
•
•
Use bread or plain flour - self-raising flour
already contains baking powder as the
raising agent
21
Sugar
Not measured
correctly
•
•
•
•
•
•
•
•
Use metric measuring spoons
18
Salt
Not measured
correctly
•
•
Use metric measuring spoons
18
Water/liquid
Not measured
correctly
•
•
•
•
•
•
Check method of weighing/measuring
18
Too hot
•
•
Water must be between 20–25ºC
20
Too cold
•
Water must be between 20–25ºC
20
Yeast
Not measured
correctly
•
•
•
Use metric measuring spoons
18
Bread mix
Not measured
correctly
•
•
•
•
•
•
•
Check method of weighing/measuring
18
Used in place of
flour
•
•
•
•
•
•
•
•
Bread mix already contains salt, sugar, etc.
and cannot be substituted for flour
21
Room
Temperature
Too hot
•
•
•
Room temperature must be less than 28ºC
Too hot
•
•
Room temperature must be more than 10ºC