Tolerance
A dough's ability to absorb process variation (mixing, bulk fermentation, proof, waiting) without losing its qualities.
A low-tolerance dough demands perfect settings: if the baker goes 15 minutes over the proof or pushes the mixing, the loaf collapses. Good tolerance forgives these variations — essential in craft bakeries and on lines with variable throughput. Bread improvers (including FortoPain) act mainly on tolerance: gluten-network reinforcement, oxidation control, water management.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.