• You can check our website dfmhubb.com for a list of retail stores closest to you.
  • You can check our website dfmhubb.com to make direct purchases through your preferred ecommerce platform.

We have a minimum quantity order of 600 bags, are you purchasing up to that? If no, kindly share your name and location with me so I can send you the address of the distributor closest to you.

  • Letter of application indicating:
  1. Your interest in becoming a Distributor with DFM
  2. Detailing your Company Name, complete address and location of the shop.
  3. Indicating the products, you are interested in.
  • Bank reference letter clearly identifying your organization.
  • Certificate of Registration of the organization you would want to use for same purpose. (This must be registered with the Corporate Affairs Commission).
  • Two passport photographs of the Director and the organizations’ representative.
  • A well ventilated warehouse or shop for our wheat based products with pallets on the ground.
  • After presenting the above requirements you will be given a distributors form.
  • Please visit any of our offices to enquire about payment details from our sales department.
  • Terminal E, Green view development building, Apapa, Wharf. Lagos. Submit to Bernard Alor

Kindly share your name and address and give us some time to confirm the status and get back to you

  • Terminal E, Green view development building, Apapa, Wharf. Lagos.

We open by 8am close by 5pm.

  • For now, June 2018, our recommended retail price is N10,800.

Baking Performance

 

Issue

 

Possible Cause Solution
Holes in Bread

 

 

 

 

 

 

                                            

Old Dough

 

Follow proper fermentation time.

 

Improper Mixing

 

 

Overmixing weakens the dough and under mixing under develops the dough; each causes poor gas retention.

Mix to proper dough development.

 

Lack of Moisture in Proofer

 

 

Dough forms a crust, trapping gas. Adjust proofer to proper humidity.

 

Improper Moulding

 

Set moulder properly to expel most of the gas.

 

Moulder Rollers in Poor Condition

 

Trapped gas in dough causes holes. Check and repair moulders for dents, scores or holes.

 

Humidity Too High in Proofer A tough crust is formed while baking, creating small holes underneath crust.

 

Proofer Temperature Too High

 

 

Dough ferments too quickly, contributing to holes.

Adjust to proper proofer temperature.

 

Overproofing Large cells are created. Check proofing time.

 

Excess Dusting Flour

 

 

 

Flour won’t dispense properly, becoming trapped and creating holes. Minimize dusting flour.

 

Excess Divider Oil

 

 

 

Oil ends up in dough’s interior and cells can’t support it, causing holes. Minimize divider oil.

 

Insufficient Intermediate Proof

 

Results in coarse cell structure with holes. Provide proper rest time after dividing and before moulding.

 

 

Dough Too Stiff

 

Dough won’t achieve proper cell structure, resulting in holes. Follow formula water level.

 

Cool Oven

 

Dough will rise too much in oven before yeast is killed, causing holes.

 

Rough Handling at/in Oven

 

Cell structure will collapse and not fully recover.

Handle with care.

 

 

Hollow Bottom

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lack of Volume

Overmixing

 

 

 

Overmixing weakens the dough, causing poor gas retention. Mix to proper dough development.

 

Moisture in Bottom of Pans

 

Dry pans thoroughly before use.

 

Use of Hot Pans

 

Pans should be at room temperature.

 

Proofer Humidity Too High

 

Too much steam will make dough flow, causing lack of gas retention. Adjust to proper humidity.
Underscaling

 

Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal.

Use proper amount of dough for pan size.

 

Insufficient Yeast

 

Causes lack of dough maturity. Follow recommended yeast levels.
Old Dough

 

Follow proper fermentation time
Insufficient Intermediate Proof

 

Dough will lack maturity. Provide proper rest time after mixing and before moulding.
Underproofing

 

 

Improper Mixing

 

 

 

Oven Too Hot

 

 

Rough Handling at/in Oven

 

Dough Temperature Too Hot/Cold

 

Dough Too Soft/Stiff

 

 

Frozen, Old or Hot Yeast

 

 

 

 

Use of Hot/Cold Pans

 

 

Lack of Moisture in Proofer

 

 

Proofer Too Hot

 

 

Proofer Humidity Too High

 

 

Overproofing

 

Bread will not have proper volume due to dense crumb. Allow for proper proofing time.

 

Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention.

Mix to proper dough development.

 

This kills yeast too quickly, causing crust to form prematurely.

 

 

Product will fall and not fully recover. Handle with care.

 

Hot dough will age too quickly and become weak.

Cold dough will not mature properly. Follow proper dough temperature.

 

A soft dough requires longer mixing, causing lack of gas retention. A stiff dough won’t allow for proper expansion. Follow formula water level.

 

Stressed yeast causes poor gas production. Keep compressed yeast refrigerated and check freshness.

Instant yeast has a shelf life of 1 year without refrigeration, as long as vacuum is not broken.

 

Both will slow proofing down. Pans should be at room temperature.

 

 

There should be enough humidity in proofer to prevent skinning of dough.

 

 

High temperature will kill some of the yeast, weakening the dough. Adjust to proper temperature.

 

Too much steam will make dough flow, causing lack of gas retention. Adjust to proper humidity.

 

Product collapses when over proofed.

Check proofing time.

 

Too Much Volume

Overproofing

 

 

Cool Oven

 

 

Improper Moulding

 

Overscaling

 

Creates large cells. Check proofing time.

 

 

Dough will rise too much in the oven before yeast is killed. Check oven temperature.

 

Set moulder properly to expel most of the gas.

 

Scale proper dough weight for size of pan used.

 

Crust Too Thick 

Cool Oven

 

Heat will penetrate into crumb further than normal. Check oven temperature.

 

Lack of Moisture in Proofer

 

There should be enough humidity in proofer to prevent skinning of dough.
Overbaking

 

Check oven temperature and baking time.

 

Underscaling

 

Bread will not have enough body. Cell structure will be open, allowing heat to penetrate further than normal.

Use proper amount of dough for pan size.

Excess Shredding / Capping

 

 

Dough Too Stiff Prevents proper expansion, resulting in loaf breaking at the seam (the weakest point). Follow formula water level.

 

Young Dough

 

A tight cell structure has a tendency to shred.

Allow for proper fermentation time.

 

Underproofing

 

Proper volume has not been achieved, causing quick rise in oven. Check oven temperature.

 

Improper Panning

 

Dough must be placed in pan seam-side-down.

 

 


Poorly Shaped Loaf
 
Improper Moulding Set moulder properly to expel most of the gas.
Improper Panning

 

Dough must be placed in pan seam-side-down.

 

Rough Handling

 

 

Overscaling

 

Cell structure will collapse and not fully recover.

Handle with care.

 

Scale proper dough weight for size of pan used.

Overproofing

 

Product collapses when overproofed.

Check proofing time.

Loaf Bursts on the Side

Overmixing

 

Overmixing weakens the dough, causing poor gas retention. Mix to proper dough development.

 

Improper Moulding

 

Set moulder properly to expel most of the gas.
Underproofing Proper volume has not been achieved, causing quick rise in oven. Allow for proper proofing time.

 

 

Oven Too Hot Premature crust formation can cause loaf to burst.

Check oven temperature.

Crust Too Dark Possible Causes

Oven Too Hot

 

Follow proper oven temperature.

 

Overbaking

 

Check oven temperature and baking time.

 

Too Much Sugar

 

Minimize sugar in formula.
Crust Too Pale

 

Old Dough Sugars are consumed by yeast, resulting in almost no browning. Follow proper fermentation time.

 

Cool Oven Prevents proper browning. Check oven temperature.

 

Underbaking Check oven temperature and baking time.

 

Bread Caves In

Underbaking

 

Check oven temperature and baking time.

 

Pans Too Close Together

 

Space pans properly.

 

Pans Greased Too Heavily

 

Use grease sparingly.

 

Old Dough Follow proper fermentation time.
Over proofing Product collapses when overproofed. Check proofing time.

 

 

Irregular Slices

Underbaking

 

Check oven temperature and baking time.
Bread Too Warm for Slicing

 

Internal temperature of loaf should reach

95°F/35°C or less.

 

Slicer Blades Dull/Guides Not Set Properly Check and maintain equipment for proper use.

 

 

Blisters on Crust

Young Dough

 

Dough won’t retain all gas produced. Some escaping gas gets trapped at surface, forming blisters. Allow for proper fermentation time.

 

Improper Mixing Overmixing weakens the dough and undermixing underdevelops the dough; each causes poor gas retention.

Mix to proper dough development.

Proofer Humidity Too High

 

 Tough crust is formed while baking, creating small holes underneath the crust.

 

Rough Handling at/in Oven

 

Product will fall and not fully recover. Handle with care.

 

Improper Moulding

 

Set moulder properly to expel most of the gas.

 

Very Soft Dough Causes poor gas retention. Follow formula water level.
Moldy Bread Possible Causes

 

 

Bread Wrapped Too Hot

 

Causes condensation to form. Internal temperature of loaf should reach 95°F/35°C, which usually takes 2-3 hours at room temperature.

Clean areas in contact with finished product and wash down with food grade sanitizer.

Contaminated Wrappers Keep unused packaging stored in a sealed, clean environment.
Racks/Tools Contaminated with Mold

 

Clean contaminated areas and wash down with food grade sanitizer.

 

 

 

 

Bread Exposed to Dust

 

Keep work and display environments clean.
Poor Flavor

 

Old Dough

 

Causes acids to be produced, changing the flavor.

Follow proper fermentation time.

Improper Mixing

 

An undermixed dough has a raw dough flavor.

Follow proper mixing directions.

 

Underbaking

 

Proper crust formation will not occur, resulting in a raw dough of yeasty flavor. Check oven temperature and baking time.
Improper Storage of Flour

 

Store flour away from highly odorous products such as soap or solvents.

 

Overproofing

 

Causes excessive acid development.

Check proofing time.

Product Contact with Unsanitary Equipment

 

Clean areas in contact with finished product and wash down with food grade sanitizer.

 

Careless Lubricating of Equipment

 

Maintain equipment with cleanliness and precision.
Baked Products Stale

 

Know the shelf life of the finished product.

 

Baked Products Moldy

 

Dispose of product and sanitize preparation and display areas with food grade sanitizer.

 

 

Poor Keeping Qualities

 

Old Dough Open grain allows moisture to escape. Follow proper fermentation time.
Improper Mixing

 

A properly developed dough contributes to good cell structure, which retains moisture. Follow proper mixing directions.

 

High Dough Temperature

 

Temperature should be between 75°-82°F/24°-28°C to reduce staling.
Underscaling Causes grain to open, resulting in increased moisture loss.

Use proper amount of dough for pan size.

Improper Amount of Shortening

 

Check recipe for proper amount.
Proofer Too Hot

 

Causes product to develop a coarse texture.

Check proofer temperature.

 

Cool Oven

 

Slows down crust formation, resulting in high moisture loss. Check oven temperature.

 

Overbaking Creates excessive moisture loss. Check oven temperature and baking time.
Bread Wrapped Too Hot/Cool

 

If wrapped too hot, condensation forms; if too cool, bread will begin to stale. Internal temperature of loaf should reach 95°F/35°C, which usually takes 2-3 hours at room temperature.