bake Special Report - November 2022 - 23

correct gluten development during
mixing is critical to the remainder
of the baking steps.
Think of gluten as the miraculous
net that holds bread together; it
helps dough rise by trapping gas
bubbles during fermentation and
gives bread its unique texture.
When gluten is fully developed the
dough is at the correct temperature
and handling quality. When a gluten
film is visible, the dough is ready to
be discharged from mixer.
If the dough is overmixed the
gluten matrix begins to degrade.
If the dough is too warm and sticky,
lacks elasticity, and / or has too
much flow, this will lead to sunken
or misshaped loaves and rolls.
Water absorption
In addition to gluten development,
you must first make sure the water
absorption is consistent and fitting
for the type of flour selected based
on the final product application,
Krishock says. The water absorption
is the percentage of water required
to completely hydrate a flour and
reach optimal consistency without
becoming too sticky to process.
Farinograph results will help in
determining a starting point for
absorption and stability. Bake
absorption is determined based
on flour weight. Using the incorrect
water absorption can affect loaf
volume, bread yield, machinability,
proofing, shelf life and final product
attributes.
Proofing and scoring
Provide adequate spacing when
placing dough pieces into proof
boxes, cross-stacking boxes to allow
adequate time for chilling.
A light spread of oil can be applied
to keep the surfaces from drying
out. Rack covers or lids should be
used for extended duration in the
retarder to prevent drying.
Dough temperatures should be
monitored when pulling from the
retarder with adequate floor time
prior to final proof.
Proof box temperature and
The Puratos Sourdough Library provides a
wealth of information for bakers.
relative humidity must be monitored
to ensure product consistency.
For overnight fermentation in
the retarder, we recommend using
a higher protein flour, such as
Grain Craft Power Flour, which will
provide excellent tolerance over
long fermentation periods.
" Again, consistency in all steps
is critical in exceeding customers'
expectations time after time, "
Krishock explains.
Innovation
Speaking at
the International
Baking Industry Expo (IBIE), Andy
Brimacombe, president, Puratos U.S.
& Pennant Ingredients, shared that
Puratos is focused on sustainability,
responsible sourcing and training
for the next generation of bakers.
Show-goers explored delicious,
sweet goods with unique stories,
a sourdough library with starters
Bake Magazine Digital Special Report 4 | Volume 3 | bakemag.com
23

http://www.bakemag.com

bake Special Report - November 2022

Table of Contents for the Digital Edition of bake Special Report - November 2022

bake Special Report - November 2022 - Intro
bake Special Report - November 2022 - 1
bake Special Report - November 2022 - 2
bake Special Report - November 2022 - 3
bake Special Report - November 2022 - 4
bake Special Report - November 2022 - 5
bake Special Report - November 2022 - 6
bake Special Report - November 2022 - 7
bake Special Report - November 2022 - 8
bake Special Report - November 2022 - 9
bake Special Report - November 2022 - 10
bake Special Report - November 2022 - 11
bake Special Report - November 2022 - 12
bake Special Report - November 2022 - 13
bake Special Report - November 2022 - 14
bake Special Report - November 2022 - 15
bake Special Report - November 2022 - 16
bake Special Report - November 2022 - 17
bake Special Report - November 2022 - 18
bake Special Report - November 2022 - 19
bake Special Report - November 2022 - 20
bake Special Report - November 2022 - 21
bake Special Report - November 2022 - 22
bake Special Report - November 2022 - 23
bake Special Report - November 2022 - 24
bake Special Report - November 2022 - 25
bake Special Report - November 2022 - 26
bake Special Report - November 2022 - 27
bake Special Report - November 2022 - 28
bake Special Report - November 2022 - 29
bake Special Report - November 2022 - 30
bake Special Report - November 2022 - 31
bake Special Report - November 2022 - 32
bake Special Report - November 2022 - 33
bake Special Report - November 2022 - 34
bake Special Report - November 2022 - 35
bake Special Report - November 2022 - 36
bake Special Report - November 2022 - 37
bake Special Report - November 2022 - 38
bake Special Report - November 2022 - 39
bake Special Report - November 2022 - 40
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