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12 Cards in this Set
- Front
- Back
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Shape- poor volume |
- too much salt - too little yeast - too little liquid - weak flour - under/over mixted - oven too hot - fat mixed in to early - too much spice -liquid to hot. |
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Shape - too much volume |
- too little salt - too much ready - too much dough scaled - over proved |
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Shape - poor shape don't hold shape collapse spread wide |
- too much liquid - flour too weak - improper moulding - Improper fermentation -Too much steam |
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Shape - split burst crust |
- over mixing - improper moulding seam not on bottom. - uneven heat in oven - oven too hot - insufficient steam |
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Texture and crumb - too dense close grained |
- too much salt - too much liquid - too little flour - under proved |
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Texture crumb - to coarse or open |
- too much yeast/ liquid -invorrect mixing time - Improper fermentation -Over proved - pan to long |
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Streaked crumb |
- improper mixing - poor moulding - too much dusting flour |
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Poor texture or crumbly |
- weak flour -Too little salt -Fermentation time too long/short. -Over prices -Baking Temp too loe |
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Crust - too dark |
-Too much sugar /milk -Oven temp too high -Baking time too long |
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Crust too pale |
-Too little sugar/milk -Over fermented -Over proved -Oven temp too low -Baking time too short |
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Crust too thick |
-Too little sugar -Improper fermentation -Baked too long/ wrong temp -Too little steam |
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Crust blistered |
-Too much liquid -Improper shaping |
