Thanks, here is a cut and paste from an email I sent out to some associates.
If any of you have any suggestions
to this problem, they would be much appreciated. I am currently
trying to help my R&D dept with a little problem they are having
with a new product we are developing for commercial production.
We just invested in 4 100k dollar machines for the production
of en croute products and our first project is a line of "pockets".
We are having a big problem with all the different doughs we try
cracking. Of course when they crack, the filling tends to "oooz"
and that is not a good thing. The dough we are trying to perfect
has some interesting characteristics that pose many possible
problems and I would love to have your expert input. The dough
has both yeast AND baking powder but does not allow any proofing
time for the yeast lending me to the conclusion that the baking
powder is the primary levening agent. Do you think this "raw" yeast
could be causing the problem? Also, the recipe does not call for any
sugar for the yeast to feed on...could THAT be the possible cause?
I have wondered about using a steam injection into the oven at the
beginning of the baking process to moisten the dough prior to the
harsh heat as an option. The oven that we will ultimately be using
in the production of this product is a conveyor type the size
of a friggin' train car but it does ahve the capability of adding
steam to the cooking process. We have tried several different types
and quantities of shortning to give the dough more elasticity but
to no avail. When we are "lucky", it cracks on the top so that there
is no "oooz" but this is obviously still not acceptable for mass
production. We are, of course, aware of the MANY variables in the
production of bread products. We are using bottled spring water with
a very low ph and the highest quality bread flour.
Any suggestions you might have..no matter how far fetched would be
appreciated.  |