the flour; set the oven to a lower temperature; shorten the baking time. Problem: Holes in the crumb. Possible causes: Flour too weak; doughs too warm; fermentation chamber too warm; too much yeast; mixing and resting times too long. Solutions: Use stronger flour; use cold water; set a lower temperature in the fermentation chamber; use less yeast, shorten processing times; adjust flour treatment (use Mulgaprime 10, Alphamalt Gloxy TGO, Alphamalt EFX Mega). Problem: Not enough crispiness. Possible causes: Dough too firm; flour too weak; baking temperature too low; doughs too dry and bucky; too little enzymatic activity. Solutions: Use stronger flour; set the oven to a higher temperature; increase the amount of liquid in the recipe; adjust the enzymatic activity (Increase the flour treatment (Alphamalt GA 23750, Deltamalt FN, Mulgaprime 10). Problem: Pale, white crust. Possible causes: Fermentation chamber too dry; fermentation time too long; oven temperature too low; baking time too short; too little enzymatic activity. Solutions: Increase humidity in the fermentation chamber; reduce the fermentation time; set the oven to a higher temperature; prolong the baking time; add more alpha-amylase to the flour (Alphamalt VC 5000, Alphamalt GA 23750, Deltamalt FN). Problem: Blistered crust. Possible causes: Flour too weak; incorrect machine setting; fermentation time too long; doughs too soft; fermentation chamber too warm. Solutions: Use stronger flour; increase the pressure of the dough molding machine; shorten the fermentation time; reduce the amount of liquid in the recipe; reduce the temperature in the fermentation chamber. Sven Mattutat is a product manager with Mühlenchemie. He may be contacted at smattutat@muehlenchemie.com We want to hear from you - Send comments and inquiries to worldgrain@sosland.com. For reprints of WG articles, email reprints@sosland.com. World-Grain.com / World Grain / July 2021 27http://www.moisttech.com http://www.World-Grain.com