BREAD FAULTS

South Bakels can provide strong product technical and educational support for virtually any ingredient a baker could need. Whether for bread, pastry or confectionery used by the smallest or largest baker, South Bakels can supply the product.

Common range of bread faults can be found on this page:

•	Flying Tops
•	Too much volume
•	Too Dark Crust Colour
•	Uneven Crumb Texture
•	Too Low Volume
•	Blisters on Crust
•	Pale Crust Colour
•	Lack of Oven Spring
•	Collapsed Bread
•	Sides Collapsing
•	Badly Shaped Bread
•	Hole in Crumb Texture
•	Close Crumb Texture
•	Mould and Rope

The Bakels philosophy, which links together such an extensive product range, is that all our products must be safe, high quality and affordable.