1. Shelling

Cause: Poor or long-term frosting leads to the formation of large crystals inside the bread. This causes moisture from the crust to be transferred into the interior, resulting in peeling of the crust, after cooking the product.

2. Overcooking

The product is burned due to non-compliance with oven times/ overtime in the oven, or due to a higher temperature than specified.

3. Raw product inside

This is due to failures in the baking process. It may be due to a low temperature- not reaching a temperature greater than 85°C- or at times shorter than specified. The product is raw inside, so the defect cannot be detected until the time of cutting/serving the bread, since on the outside it looks properly cooked.

4. Use of Vaseline in process

The use of oils within the scoffping and kneading process can lead to the appearance of white coloration deviations on the surface and opening (greñe) of the bread. It can also lead to dryness of the crust.

5. Excess of frozen in tunnels

Excess of permanence of the product inside the ultra-frozen tunnels. As a result, white-grey areas can be displayed on the surface of the bread.

6. Product crushed by ill-fitting or thawed boxed

Cause: Do not respect the storage temperature once the product is frozen (between -18 and -20°C).  If the cold chain is lost at some point, it may happen that inside the box the lower units are crushed by the upper ones and the product is flat.