A problem with your bread? Show it to us.
No technical vocabulary or figures needed. Choose what matches your case, send a photo of your bread on WhatsApp — an application technician replies, in English, French or Darija.
What's wrong with your bread?
Choose what matches your case — or send us a photo directly.
Most likely : Most often: flour too weak to hold the rise, or over-proofing.
What we look at : We check the strength and balance of your flour, and test a dosed strengthening.
Send a photo of my bread on WhatsAppMost likely : Amylase activity too high (low Falling Number) — often sprouted wheat in the batch.
What we look at : We measure the Hagberg Falling Number and propose a re-balancing.
Send a photo of my bread on WhatsAppMost likely : Lack of strength or tolerance: the dough can't handle process variations.
What we look at : We test an improver that strengthens the network and improves machinability.
Send a photo of my bread on WhatsAppMost likely : High amylase activity, or an oven too hot / too long a bake.
What we look at : We cross-check the Falling Number with your baking settings.
Send a photo of my bread on WhatsAppMost likely : Dough too tenacious and not extensible enough, or insufficient tolerance.
What we look at : We read the dough's balance and adjust towards a more extensible dough.
Send a photo of my bread on WhatsAppMost likely : Low water absorption, or a lack of anti-staling enzymes.
What we look at : We look at absorption and test a freshness enzyme input.
Send a photo of my bread on WhatsApp
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The most common bread problems
Most often the flour is too weak to hold the rise, or the dough is over-proofed. First check proofing time and dough temperature. If it keeps happening, ask your mill for the flour's strength (W). We measure the strength and balance of your flour and test a dosed strengthening.