Thanks dough doc. What I’ve been experimenting with is using 95 degree water and instead of 2 tbsp sugar, adding a 1/2 tbsp. Experienced great browning. I don’t have the luxury of having the room to cross stack. Plus we are in and out of the cooler we keep our dough. Let me reiterate space is...
Yeah I always thought the water temp was weird but we’ve been doing it for 20 years and only recently had browning issues. Personally it doesn’t bother me but customers will automatically equate it to being underdone or doughy, which I can’t have either.
We are using a conveyor at 525 degrees. Always pretty much the same since our old location. Our recipe is salt, sugar, yeast, soybean oil and 105 degree water.
I also wonder if the bottom fingers are plugged as we have issues with the bottom browning too.
Thanks
Hi all.
So I know there’s many variables but lately I’m having trouble with my crusts being white and cardboardy. Especially day old dough. I use soybean oil and hi gluten power flour. Could this combo be the reason?
We are limited on space and are in and out of the cooler our dough is in...
