7.Procedure
7.1.Determination of water uptake
Determine the water absorption according to ICC Standard No 115/1.
7.2.Determination of malt flour addition
Determine the ‘falling number’ of the flour according to ISO 3093-1982. If the ‘falling number’ is higher than 250, determine the malt flour addition required to bring it within the range 200 to 250, using a series of mixtures of the flour with increasing quantities of malt flour (4.5). If the ‘falling number’ is lower than 250, no malt flour is required.
7.3.Reactivation of active dry yeast
Adjust the temperature of the sugar solution (4.4) to 35 ± 1 oC. Pour one part by weight of the active dry yeast into four parts by weight of this tempered sugar solution. Do not stir. Swirl if necessary.
Allow to stand for 10 ± 1 minute, then stir until a homogeneous suspension is obtained. Use this suspension within 10 minutes.
7.4.Temperature adjustment of the flour and the dough liquid
The temperature of the flour and the water must be adjusted to give a dough temperature of 27 ± 1 oC after mixing.
7.5.Dough composition
Weigh, with a precision of 2 g, 10 y/3 g flour on as-is moisture basis (corresponding to 1 kg flour on a 14 % moisture basis), in which ‘y’ is the quantity of flour used in the farinograph test (see ICC Standard No 115/1).
Weigh, with a precision of 0,2 g, the quantity of malt flour necessary to bring the ‘falling number’ within the range 200 to 250 (7.2).
Weigh 430 ± 5 g sugar-salt-ascorbic acid solution (4.3) and add water to a total mass of (x - 9) 10 y/3 g, (see 10.2) in which ‘x’ is the quantity of water used in the farinograph test (see ICC Standard No 115/1). This total mass (usually between 450 and 650 g) must be achieved with a precision of 1,5 g.
Weigh 90 ± 1 g yeast suspension (7.3).
Note the total mass of the dough (P), which is the sum of the masses of flour, sugar-salt-ascorbic acid solution plus water, yeast suspension and malt flour.
7.6.Mixing
Before starting, bring the mixer to a temperature of 27 ± 1 oC by use of a suitable quantity of tempered water.
Place the liquid dough ingredients in the mixer and place the flour plus malt flour on top.
Start the mixer (speed 1, 1 400 rev/min), and allow to run for 60 seconds. Twenty seconds after the start of mixing, turn the scraper attached to the lid of the mixing bowl two revolutions.
Measure the temperature of the dough. If it is outside the range 26 to 28 oC, discard the dough and mix a new one after adjustment of ingredient temperatures.
Note dough properties using one of the following terms:
non-sticky and machinable, or
sticky and non-machinable.
To be considered ‘non-sticky and machinable’ at the end of mixing, the dough should form a coherent mass which hardly adheres to the sides of the bowl and spindle of the mixer. It should be possible to collect the dough by hand and remove it from the mixing bowl in a single motion without noticeable loss.
7.7.Dividing and rounding
Weigh, with precision of 2 g, three pieces of dough according to the formula:
=
0,25 P, where:
=
mass of scaled dough piece,
=
total mass of dough.
Immediately round the pieces for 15 seconds in the moulder (5.10) and place them for 30 ± 2 minutes on the square plastic sheets (5.9), covered by the inverted plastic boxes (5.8) in the proving cabinet (5.7).
Do not use dusting flour.
7.8.Moulding
Bring the pieces of dough on the plastic sheets, covered by the inverted boxes, to the moulder (5.10), and re-round each piece for 15 seconds. Do not remove cover from a piece of dough until immediately before rounding. Note dough properties again, using one of the following terms:
non-sticky and machinable, or
sticky and non-machinable.
To be considered as ‘non-sticky and machinable’ the dough should adhere hardly, or not at all, to the sides of the chamber so that it can freely rotate around itself and form a regular ball during the operation of the machine. At the end of the operation the dough should not stick to the sides of the dough-moulding chamber when the lid of the chamber is raised.