Team kalorik TKG BBA 1 Mode D'emploi page 35

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If the result is not satisfactory, please check the following points:
Caution: Try one solution at a time per loaf.
A) Measurement problems
Loaf rises then falls
 Decrease the amount of water/milk by 2 tbs.
 Increase the amount of salt by 1/4 tsp.
 Decrease the amount of yeast by 1/4 tsp.
Loaf rises too much
 Decrease the amount of flour by 2 tbs.
 Decrease the amount of water/milk by 2 tbs.
Increase the amount of salt by 1/4 tsp.

 Decrease the amount of sugar/honey by 1 tsp.
 Decrease the amount of yeast by 1/4 tsp.
Loaf does not rise enough
 Increase the amount of water/milk by 2 tbs.
 Decrease the amount of salt by/4 tsp.
 Increase the amount of sugar/honey by 1 tsp.
 Increase the amount of yeast by 1/4 tsp.
Crust is too dark
 Decrease the amount of sugar/honey by 1 tsp.
Loaf partially cooked
 Decrease the amount of water/milk by 2 tbs.
Top of the loaf is not smooth
Decrease the amount of flour by 2 tbs.
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 Increase the amount of water/milk by 2 tbs.
Texture of the loaf is heavy or dense
 Decrease the amount of flour by 2 tbs.
 Increase the amount of sugar by 1 tsp.
 Increase the amount of yeast by 1/4 tsp.
B) Ingredient problems
If the poor result is not due to measurement problems, it can also be due to the ingredients
themselves:
Loaf rises then falls
 The flour is too fine.
Loaf rises too much
 You used a wrong type of yeast.
 You forgot to add salt.
Loaf does not rise enough
 The flour is too old.
 The flour does not contain enough gluten.
 The flour is too fine.
 You used a wrong type of yeast.
 You put too much salt.
Flat loaf, little to no rising
 The liquid is too hot/cold.
 The flour is too old.
 The flour does not contain enough gluten.
 The flour is too fine.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
35
Assembly page 35/132
TKG BBA 1 – 071212