Our scones are made from frozen dough but frequently lack volume We also find that the crumb colour is rather brown How can we improve our product quality

Scones depend on chemical raising agents for their volume. Once the raising agents come into contact with water the chemical reaction to produce carbon dioxide begins. In the production of a frozen scone dough there is a loss in this aeration capacity because of the onset of the aeration reaction and subsequently a loss in volume in the baked product. To overcome the loss of aeration, a change to a slower-acting acid will help, e.g. sodium acid pyrophosphate (SAPP) or sodium acid aluminium phosphate (SALP). The level of baking powder should be about 5% of flour weight.

Alternatively you could try using an encapsulated form of sodium bicarbonate. The encapsulation is usually with fat which delays the production of most of the carbon dioxide gas until the product enters the oven and the fat melts.

Baking powder may deteriorate under storage. It should always be stored under dry conditions. If this is not feasible then the acid and the bicarbonate should be stored separately.

To overcome the rather brown crumb colour we suggest you replace any invert sugar with sucrose. The Maillard reaction is less in sucrose than with invert sugar and so the crumb colour should improve.

In terms of quality improvements, increasing the fat level in the recipe to 20% of flour weight will produce a richer product. The use of butter instead of shortening will improve the flavour.

See also 12.14.

12.11 Some of our scone bakings have a coarse break at the side and an open crumb cell structure but the results are not consistent. What steps should we take to obtain a better and more consistent product quality?

A coarse break at the side of the scone indicates that more gluten formation was achieved during mixing than is normally required for scones. The scone dough should be cleared, i.e. all the ingredients should be thoroughly blended, but you must be careful not to over-mix.

The level of baking powder should be sufficient to achieve aeration during baking. Use of cold water during mixing will minimise the baking powder reaction before baking and also help restrict gluten formation.

It is possible that the problem could be associated with variations in recovery times and baking conditions. A recovery period of 15-20 min after pinning and cutting and before baking is helpful as it allows the dough to relax and aerate slightly (from carbon dioxide) before baking. However, to minimise skin formation the dough should be placed in a relatively cool (less than 20 °C), moist area (or covered) during the recovery period.

Small individual scones should be baked in a fairly hot oven, 240 °C, and we suggest that you check that your oven temperature controls are performing satisfactorily.

See also 12.10 and 12.14.

Continue reading here: How can we extend the shelflife of our scones

Was this article helpful?

0 0