Temperature of dough before baking
I work in a bakery and I am trying to create hazard analysis for all our doughs. I found a very thorough hazard analysis for baking that I have been using as a guideline. One of the steps is to take the temperature of the dough during the mixing stage before baking. Is this a food safety step? Or a concern for the yeast for fear of killing it with the heat created by mixing? Appreciate any feedback...
Thank you! Gwyn
Check out this article, it is regarding Tortillas (my industry) however should give some insight.
Dear Gwyn,
It's likely to be a quality parameter and not a food safety step. As the article shows, even for tortillas the dough temperature is essential. And so it is for bread, puff pastry, cakes to mention just a few examples.
However, look to your own product, process and the intended use of your finished products. That can be of influence on your food safety plan and transform the temperature in a food safety criterion, that has to be controlled.
Kind regards,
Gerard Heerkens
would anyone be able to link me to that tortilla article? it appears to be broked and i find myself in a position to need to learn about tortillas.