Temperatures and mixing interactions

There should be paid attention to the dough temperature. It is impressive to observe the amount of money that is lost in baked goods manufacturing, caused by the lack of temperature parameters and their control. In some bakeries the dough temperatures are registered, but the information is not always used to take corrective action! Excessive temperatures, be it too cold or too warm, are serious problems. In most cases the return on the investment for the equipment offering a good temperature control is easily justified. Dough properties change through temperature fluctuations. These fluctuations make efficient production control unnecessary difficult and affects the quality of the final product.

Remixing naturally changes the characteristics of dough and should only be done when the possibility exists without altering the quality of the finished products. When this is not possible dough left over after a stoppage of the production line can be used little by little in subsequent batches.

For example lumps of shortening can be visible in the dough, when it was stored at too low temperature. There are cases that require the warming up of the shortening and or pre-mix it with sugar etc. The contrary is also true, in tropical climates when the dough is too warm, ice is sometimes used to produce cool dough.

Each kind of dough has its ideal temperature range, for the optimum quality and machinability. Ideal dough temperatures must be established and the possibilities exist to keep those under any circumstances throughout the year.

Mixing interactions

The length of mixing actions and what exactly is taking place during this time is dependent on many factors:

-                      Speed of the mixer

-                      Mixer design

-                      Dough size in relation to mixer capacity

-                      Dough temperature

-                      Efficiency of temperature control systems (cooling/ heating)

-                      Quality of the flour

-                      Water absorption by ingredients (mostly flour and its particle size, but also milk or other dry solids competing for water)

-                      Amount of fats; more fat shortens the dough, which could imply longer mixing (if gluten development is desired)

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