Tips for commercially baking english muffins

What’s the great thing about baking bread staples like english muffins? Your customers get to be creative with them! Whether selling them individually or to food producers to make the ever popular on-the-go breakfast sandwich, you’re the starting point of their creativity!

So here’s some tips for quality english muffins

They are characterized by chewy texture with light air pockets and mild flavor. Commercially, they are often available as white, whole wheat or sourdough.

Here’s what to pay attention to with the key ingredients:

  • Flour: use a hard wheat flour that has a high water absorption capacity for the desired crumb structure.
  • Water: aids in the leavening to produce the porous structure. Should be around 85% of the formula.
  • Yeast: use 2-8% compressed yeast, key for fermentation and flavor

And as always, make sure your production lines and equipment are up to date and efficient so you’re not losing money or wasting dough.

How english muffins are commercially processed:

  • Weighing and mixing: ingredients such as flour, salt, yeast, sugar are weighed and placed in a mixer (batch or continuous) and thoroughly combined.
  • Fermentation: the dough is fermented for a short period of time, between 10 – 15 minutes.
  • Dividing and rounding: the dough is divided into 65 -70 grams balls with a standard roll divider, and later on rounded.
  • Proofing: the rounded balls are left to proof for 28 – 30 minutes into canvas covered cups at 45 -55 °C (113 – 131 °F) with a relative humidity of 50 – 55%.
  • Depositing: the proofed dough is deposited onto a hot baking surface to expand in the retainer.
  • Baking: the dough is baked in an oven at 245 °C (473 °F) for 4 minutes, then they are turned over and baked for another 3.5 minutes.
  • Cooling: the English muffins are cooled in forced air for about 50 – 60 minutes.

What’s a typical formula for english muffins? Find out!

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