Duke PFB PROOFER BASE, Installation, Operation, Parts And Service Manual

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