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12 steps of yeast dough production

scaling, mixing , fermentation, punching, scaling, rounding, benching, makeup & panning, proofing, baking, cooling, storing

1) scaling

Ingredients purchased & measured


straight dough method: Pickup period, clean-up period, Development period, final gluten development.


The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol


deflating the dough that expels co2, redistributes yeast


divide dough into same wight pieces, according to the recipe


shaping into round, smooth spheres


allowed to rest 10-20 min. relaxes the gluten

Makeup and Panning

Shaping into the proper loaves and rolls


continuation of fermentation


Coagulation of the proteins and gelatinization of starches


Remove from pans an place on racks


wrap in moisure proof bags after the product has cooled

hard flours

straight flour, patent flour, clear flour, bread flour, durum

soft flours

cake flour, pastry flour

determining water temperature

step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.


dried berry of the pimiento tree

anise and caraway seeds

from the parsley family


plant in the ginger family


stripped dried bark of an evergreen


dried buds of tropical evergreen tree


lacy membrane covering the nutmeg seed


seed of the nutmeg tree

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