Baked goods fault: areas of density in the crumb, flour residues can be seen in the crumb
Cause: too much flour during processing
Remedy: lessen flour scattering
Baked goods fault: low volume of baked goods, too round baked goods shape, areas of density in the crumb
Cause: wound too tightly
Remedy: change the setting of the winding machine
Baked goods fault: untypical aeration, areas of density in the crumb, baked goods shape not ideal
Cause: wound too loosely
Remedy: change the setting of the winding machine
Baked goods fault: detached dough layer, too flat shape
Cause: incorrect position of seam
Remedy: correct position of seam
Baked goods fault: too small volume of baked goods, areas of density in the centre of the crumb
Cause: too short final proof, too little folding
Remedy: increase the number of dough layers/fat layers, extend final proof
Baked goods fault: too flat, broad baked goods shape, blistered upper surface
Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high
Remedy: prove dough pieces at a maximum of 28° C and 80 % humidity, observe final proof, correct baking program
Baked goods fault: too flat, broad baked goods shape, blistered upper surface
Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high
Remedy: prove dough pieces at a maximum of 28° C and 80 % humidity, observe final proof, correct baking program
Baked goods fault: too fine-textured crumb, no layering can be seen
Cause: dough rolled down too far during folding, as a result too thin dough layers/fat layers
Remedy: do not go below a dough thickness of 9 – 10 mm when laminating