Lesson Five WHITE PAN BREAD Correspondence Course APPLIED BAKING TECHNOLOGY TABLE OF CONTENTS U.S. White Pan Bread Industry Profile. 3 White Pan Bread Ingredients...... Pullman Bread ........ Programmed Exercises. Summary Glossary of Terms Self-Check Quiz (© Copyright, American Insite of Baking, 1997 American Institut of Baking — Lesson FiveLesson Five White Pan Bread U.S. White Pan Bread tions because of equipment breakdown or following, Industry Profile 5.01 Industry-Wide Survey. The American Institute of Baking undertook a major industry-wide survey in the e the typical processes and, late 1980s to detern electrical power interruptions). The examples of straight- and no-time doughs pro- vvided are typical of those that are taught in AIB resident courses which, for the most part, reflect current industry practices. formulas utilized in large-scale bread production inthe §.03_ Sponge-and-Dough Process. The most Uni Bakers in general should be well aware of the survey results, so that they can properly position themselves to take advantage of niches in the bakery product produc- tion field, 5.02, White Bread Pro- ess. The survey informa- tion reported on white bread formulas and processes is based on information received from 28 companies that operate approximately 210 plants using the sponge- and-dough, brew, continuous mix, straight-, or no-time dough processes. ‘The function of the various formula ingredients will be discussed following a review of the various typical pro- duction methods and formu- lation examples. Generally, firms relied on either the liquid sponge or sponge-and-clough process for production of white pan bread. Faster production methods, such as no-time doughs, were used during “emergency situation (periods of unanticipated demand or schedule distup- popular method for producing white pan bread was reported in this study to be the sponge-and-dough method Table 1 WHITE PAN BREAD TYPICAL SPONGE-AND-DOUGH PROCESS Sponge, % of total lour Sponge set temperature Sponge fermentation, hours Sponge temperature rise Dough mix, minutes Delayed salt method Variable Dough temperature 78 -82°F 26-28°C) Floor time, minutes 7-30 Sealing weight ratio" 1.13 -1.25 Intermediate proof, minutes 68 Proof time, minutes 50-65 55-60 Proof temperature, dry bulb 110 -118°F 15°F (43 48°C) (46°C) Proof temperature, wet bulb 100 -110°F 107°F (G8-43°C) ac) ‘Typical degrees spread 8° FOC) Bake time, minutes 17-24 18 (Oven temperature 370 -460°F 430 -460°F (188°-238°C) (221-238°C) * Scaling weight ratio = dough weight divided by baked product weight Lesson Five — 3