Since 2015, more and more bakery stores have begun to move towards the road of multi-store operation and even chaining.
The expansion of the brand brings more opportunities to attract new customers, but also brings more challenges: "How to maintain the quality of the product in mass production, and even improve the flavor of the product?] How to make the back kitchen more efficient? ] becomes the key to measuring a brand's endurance.
For bread-based bakeries, the answer points to sourdough. Sour dough is also known as old noodles, yeast seeds or yeast. It will give flavor to the bread and prolong the tasting period. It is the soul and foundation of bread.
Whoever controls the temper of sourdough first will master the delicious code of bread – better flavor and more stable production.
This article will bring you a new comparison report on the advantages of sourdough, and you will see for yourself the actual advantages ⤵ of sourdough in product production
Table of contents for this issue
01 / New ideas for the production and maintenance of sourdough - fermented flavors
02 / Laboratory Comparison: Fermented Flavor pk Traditional Baguette
03 / Sourdough brings advantages to the product
01
New ideas for the production and maintenance of sourdough:
Fermented flavors
Each chef has his own collector's edition of sourdough. There is even a sourdough museum under the Belgian company Purato, which is also the only sourdough museum in the world, which collects sourdoughs with unique flavors from various countries.
Puratough SourDough Museum
Many advantages of traditional sourdough are unstable and inconvenient in operation - it needs to be maintained regularly, the storage conditions are harsh, improper operation will cause bacteria pollution, and the flavor will be greatly reduced.
The feeding and renewal of sourdough is also a test for the daily operation of the store. Once storage fails, it takes a lot of time to remediate or even start over.
So in Europe, where bread is most prevalent, stores use a baking ingredient, sourdough powder, to maintain a balance between flavor and standardization.
Bakelordo sourdough making process ⬆
Sourdough powders take flavor inspiration from and standardize them on regionally advantageous pasta, allowing producers to achieve long-fermented delicacies at a faster rate of production and maintaining a consistent high level of flavor profile for each loaf.
The most thoroughly studied raw material of sourdough powder is Bulato, which screens the most pleasant bread flavors on the basis of the SourDough Museum.
One of the Optander product lines, inspired by the sour dough of the Italian village of Altamura, can make a plain bread have italian genes in an instant.
Paole doodon sourdough powder (suitable for traditional European bread making)
We will compare the final performance of the oranda flavor with the traditional baguette at each stage to verify whether the orlander sourdough powder is active and whether it gives the product an increase in flavor and texture.
02
Acid dough powder versus traditional baguette set experiments
Premise: The same raw materials and SOP (Standard Operating Procedure) process are selected, and the same operation method is used to compare the operability and flavor direction of the experimental group.
It is known that only flour/water/salt/yeast can be used to make an authentic baguette, so this group of experiments will use ottand dough pk as described above for the most traditional baguette dough.
Experimental unified process: whipping hydration ➡ standing hydration ➡ whipping dough ➡ base fermentation intermediate fermentation ➡ ➡ and final fermentation ➡265 degrees / 225 degrees baking 20 ~ 22min
Comparison of ease of operation
For baguette dough to be more maneuverable, it needs to be moderately elastic and malleable.
▶ Elasticity: The Otande group > the traditional baguette group
The dough with added Ottand has a tighter feel and moderate retraction, with higher fault tolerance in operation. A moderate rebound makes it easier to obtain a finished product of consistent length and height, and the yield rate is improved.
Otande Group Traditional Baguette Group
▶ Ductility: The Ortand group ≥ traditional baguette group
Otand has better sculpting ability. When rubbing the baguette, it is clear that the Otande group can reach the desired length and shape faster, and the dough is more obedient.
▶ Operating time: The Otande group is faster than the traditional baguette group
During the same operating time, the State of the Otande Group was better than that of the Seedless Group. The overall operating time can be controlled within 90 minutes. To get the same awakening state, the traditional bag of batons takes 110 minutes.
Finished product effect comparison
▶ Colour: The Otande group > the traditional baguette group
The Otand group is more ruddy in color and darker in color.
▶ Expansion force comparison: The Otande group > the traditional baguette group
The Otande group has better fermentation activity and greater expansion.
Otande Group No seed group
▶ Internal organization: The Otand Group > the traditional baguette group
The internal pores of the Otande group are more uniform, the epidermis is thinner, and the pore walls are thinner.
▶ Cut-off status: The Otand group > traditional baguette group
The Otande group has better baked embryo elasticity, a more beautiful septum and a stronger bursting sensation.
▶ Palate contrast: The Otande group > the traditional baguette group
The Otand group is crispier, thinner on the outside and softer on the inside, with a stronger fermented flavor of French bread.
▶ Flavor contrast: The Otande group > traditional baguette
Otande brings a stable woody fragrance and a slight milk flavor to the baguette, while the traditional baguette has a flat taste, no full aftertaste, and is poorly sweetened.
▶ Aging rate: Otande group = traditional baguette group
Left bare at room temperature for 2 hours, the internal tissue moisture of the two groups of products is similar, and the taste is similar.
03
Sourdough gives the product an advantage
▶ Let the bread have an authentic French bread structure
More readily available crispy crust and moistened internal tissue. Ortand can reduce ordinary dough to the texture and flavor of authentic French bread, while at the same time can be used for fermentation of a class of active substances, a variety of advantages coexist.
▶ Make French bread production more efficient
Add Otander Scale 4% added and within 3 hours to make a long fermented flavor of the bread. Equivalent to pure Polish seeds, constant temperature, clean space, long fermentation effect.
▶ Perfectly consistent
In the process of cultivating Polish species, changes in microorganisms, changes in temperature, resulting in its aroma may be different every time, and product stability is difficult to control. Otander can make each production, the flavor is consistent, and the production volume is more controllable.