Lack of volume

1. Wrong quality of flour

2. Wrong quality and quantity of yeast.
3. Wrong quality of water (alkaline water)
4. Too much salt, fat and sugar.
5. High bran content in flour.
6. Improper proofing (under proofing)
7. Under fermentation of dough
8. Too chilled dough
9. Insufficient dough weight for pan size
10. Improper proofing (Under proofing)
11. Improper baking temperature (Too hot oven)
12. Too tight dough
13. Improper humidity in proofing room
14. Too much milk or milk powder, improvers and chemicals

Too much volume

1. Too little salt
2. Too much yeast
3. Over fermentation
4. Too slack a dough
5. Dough weight too much for pan
6. Loose moulding
7. Too much proofing
8. Too low oven temperature

Crust colour too pale

1. Too little sugar or milk and salt
2. Too much of yeast
3. Low slack a dough
4. Low diastatic capacity in the flour
5. Under mixing
6. Too much temperature for fermentation
7. Over proofing
8. Too much dusting flour used
9. Under baking
10. Too low oven temperature and time
11. Hot proofing room

Crust colour too dark

1. Too much sugar or milk, egg, fat and salt
2. Too low dough temperature
3. Too much diastatic activity in the dough
4. Too high oven temperature
5. Lack of humidity in the oven
6. Too long baking time
7. Too young dough (under fermented or over mixed)

Cracking of crust
1. Dough skinning before baking
2. Short process of bread preparation
3. Over proofed dough
4. Uneven baking temperature

Crust too thick

1. Poor quality or too strong flour
2. Too little sugar or fat
3. Less diastatic activity in the flour
4. Over fermented dough (old dough)
5. Too low oven temperature
6. Over baked (baked too long)
7. Low humidity in oven
8. Low humidity in proofing area

Crust too hard/ Hardness in bread

1. Too strong flour
2. Low fat in the formula
3. Excess water in the formula
4. Over mixing after water has been added
5. Insufficient fermentation
6. Too much of improvers or bleaching agent
7. Too tight dough
8. Excess flour while rolling and holding before baking

Crust blisters
1. Too much liquid
2. Improper mixing
3. Loose molding
4. Young dough (under ferment dough)
5. Excessive top heat in oven

Leathery crust
1. Too strong flour used
2. Too slack dough
3. Insufficient cooling before packing
4. Uneven fermentation
5. Excessive humidity during proofing or baking
6. Insufficient kneading

Irregularity of shape
1. Too strong or weak flour
2. Wrong quality of water (Alkaline water)
3. Less bread improvers
4. Improper mixing (Over or under)
5. Rough handling the dough
6. Too slack or stiff dough
7. Over ripened dough
8. Excess dough as compared to bread pan size
9. Rough handling of bread
10. Improper fermentation or proofing
11. Over loading in oven
12. Loose molding
Shelling of top crust
1. Low diastic activity of the flour
2. Too stiff dough
3. Young dough
4. Under proofing
5. Insufficient sugar
6. Too high backing temperature

Lack of cleanliness
1. No sieving or cleaning of flour and other raw materials
2. Carelessness while working
3. Excessive fat used for greasing
4. Use of un cleaned working table, machinery, mould and equipments
5. Handling of bread with dirty hands (before and after baking)

Holes and Tunnels

1. Too weak flour or too strong flour
2. Too much of yeast
3. Too hard and granular fat
4. Too little salt
5. Too much chemicals
6. Uneven mixing of raw materials
7. Too much chemicals
8. Too much of raw flour
9. Too hot oven
10. Improper processing (knock back, dividing, molding) etc

Poor taste and flavor

1. Poor quality of raw materials
2. Poor quality of flour
3. Too much /low salt
4. Too much yeast
5. Over fermented dough or under fermented

Coarse grain
1. Too much yeast
2. Too much liquid
3. Uneven mixing of raw materials
4. Under mixing of dough
5. Improper fermentation
6. Over proofed
7. Dough weight too much for pan

Gray crumb
1. Excess fat
2. Excess or less salt
3. Excess mineral improvers
4. Less moisture content
5. Slack dough/tight dough
6. Under fermentation
7. Over fermentation
Streaky crumb
1. Insufficient water
2. Improper mixing
3. Poor makeup (Molding, panning)
4. Too much dusting flour used

Poor keeping quality

1. Poor quality of flour
2. Insufficient salt, sugar and fat
3. Too much improvers
4. Too stiff dough
5. Too high dough temperature
6. Insufficient fermentation
7. Too slacky dough
8. Improper moulding
9. Over proofed
10. Too much dusting flour

Poor texture
1. Too weak flour
2. Too little salt
3. Excess fat/water
4. Insufficient quantity of yeast
5. Too much improvers
6. Wrong quality of water
7. Improper mixing
8. Too slack dough
9. Too long or short fermentation time
10. Too much of dusting flour
11. Improper moulding
12. Too much pan grease
13. Over proofed or under proofed