Five ways to cut dough temperature variance

Dough temperature drives fermentation rate, and fermentation rate drives everything downstream. Plants that hold final dough temperature within a single degree see measurably tighter weight control at the divider and less colour variation out of the oven.\n\nStart with the water. Inline chilling with temperature trim is the single highest-return investment for most bakeries. Next, jacket the bowl. Friction from the agitator adds heat continuously, and a jacketed bowl removes it as fast as it appears.\n\nThird, measure absorption in real time with load cells. Fourth, standardise flour storage temperature. Fifth, log every batch and review outliers weekly.