Troubleshooting Guide - Yeast Raised Mix

Not seeing desired results for yeast-raised mix? Get help below!
  • Save
  • Tweet
  • Email
  • Share

  • Save
  • Tweet
  • Email
  • Share

  • Why didn’t my rolls rise properly?

    Possible Causes

    Possible Solutions

    Dough is under mixed

    Follow package directions for proper mix times and settings. Mix until dough is fully developed using the membrane test.

    Dough is under proofed

    Follow package directions for proper proofing settings and times. Proof until doubled in size.

    Proof box temperature is too cool

    Proof box temperature should be 90 - 100°F with 80-90% humidity.

    Yeast has been killed, too little yeast

    Check water temperature (should be between 105 - 110°F0. Check proof box temperature which should be between 90 - 100°F. Salt has been added to the mix. Do not add salt.

    Dough too cold

    Follow package directions for the correct water temperature (105 - 110°F)

  • What causes stiff dough in yeast raised mix?

    Possible Causes

    Possible Solutions

    Too little water

    Follow package directions for proper scaling water amounts. If possible, use a scale to weigh the water.

  • Why does the roll have a pale crust color?

    Possible Causes

    Possible Solutions

    Oven temperature too low

    Follow package directions for proper oven temperatures. Check oven for accuracy using an oven thermometer.

    Under baked

    Bake until product is golden brown. Follow package directions for proper baking temperatures and times.

    Proof box temperature too high

    Proof box should be set at 90 - 100°F, with 80 – 90% humidity.

  • What causes uneven crust color in yeast raised mix?

    Possible Causes

    Possible Solutions

    Pans too close together in oven

    Move pans apart to allow even heat distribution in oven chamber.

    Uneven heat in oven

    Rotate pans baked in a convection oven one-half turn (180°) halfway through the bake cycle. Check oven for accuracy using an oven thermometer.

    Mishandled dough

    Minimize handling or working of the dough. Use a minimum amount of dusting flour when working the dough.

  • What causes blisters under the crust in yeast raised mix?

    Possible Causes

    Possible Solutions

    Over proofing

    Follow package directions for proper proofing settings and times. Proof until doubled in size.

    Excessive steam in the proof box

    Keep humidity setting of proof box in the 80 – 90% range. If there is water condensing on the walls of the proof box, the humidity setting is too high.

  • Why does the roll have a coarse grain?

    Possible Causes

    Possible Solutions

    Over / under proofing

    Follow package directions for proper proofing settings and times. Proof until doubled in size.

    Over / under proofing

    Follow package directions for oven temperatures and times. Check oven for accuracy using an oven thermometer.

  • What are my rolls asymmetric?

    Possible Causes

    Possible Solutions

    Over / under proofing

    Follow package directions for proper proofing settings and times. Proof until doubled in size.

    Too much / not enough dough in pan

    Follow package directions for correct scaling amounts for the various size pans.

  • Why do my rolls stale quickly?

    Possible Causes

    Possible Solutions

    Bread wrapped while still warm

    Cool products thoroughly before wrapping. If wrapped while still warm, condensation will occur, the bread will absorb this moisture and become soggy and mold faster than normal.

    Over Baking

    Follow package directions for proper oven settings and baking times.

    Oven Proofing

    Follow package directions for proper proofing settings and times. Proof until doubled in size.