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