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    • Profile PhotoGianna Cloe
      Participant
      @giannaabs
      Post count: 3

      Good day! My company’s white loaf bread has small blisters on the crust. However, not the entire crust has blisters. One thing to be also noted is that when we increased the dough weight, there were no blisters on the bread crust. Could this be any resting/proofing/moulding problem relative to the dough weight?

      Are the blisters caused by trapped CO2 gases? Or are they caused by scars left when the air bubbles were popped from the dough? Badly need your help. Thanks!

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @giannaabs!

      My first thought is to check dough temperature, and yes, processing time.  This can also often be an oxidation issue caused by too high a level of ascorbic acid.

      On rare occasion I have seen the level of calcium propionate in connection with SSL (sodium steroyl lactilate), produce browning blisters on the crust.

      if you can provide a picture and a little more detail, hopefully we can help you get to the bottom of this.

    • Profile PhotoGianna Cloe
      Participant
      @giannaabs
      Post count: 3

      Here’s a photo of the bread blisters. Regarding the temperature, is the dough too cold or too hot? Does it need less or more resting time?

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