2 replies to this topic

[Kane]

Can someone help me with the bread-making HACCP step surrounding Poolish/Preferment/Lavain?

 

I created my flow diagram and have all the steps laid out with associated hazards, but I am stumped for this one. Mostly because I am not familiar with this production step. We are a small/medium bakery. I plan on getting information about the acutal process from the bakers, but I wanted to seek those QA in the industry and your experience and how you crafted your HACCP around this area/step.

 

Thank you!

[Charles.C]

Can someone help me with the bread-making HACCP step surrounding Poolish/Preferment/Lavain?

 

I created my flow diagram and have all the steps laid out with associated hazards, but I am stumped for this one. Mostly because I am not familiar with this production step. We are a small/medium bakery. I plan on getting information about the acutal process from the bakers, but I wanted to seek those QA in the industry and your experience and how you crafted your HACCP around this area/step.

 

Thank you!

 

Maybe of slightly interpretive help  -

 

Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier. Bigas can be held longer at their peak than wetter sponges, while a poolish is one known technique to increase a dough's extensibility.

 

A preferment is a preparation of a portion of a bread dough that is made several hours or more in advance of mixing the final dough

 

Levain is a mixture of water and flour that has been converted into a leavening agent through the process of fermentation.

[Kane]

Maybe of slightly interpretive help  -

 

Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier. Bigas can be held longer at their peak than wetter sponges, while a poolish is one known technique to increase a dough's extensibility.

 

A preferment is a preparation of a portion of a bread dough that is made several hours or more in advance of mixing the final dough

 

Levain is a mixture of water and flour that has been converted into a leavening agent through the process of fermentation.

But how do you define the risks for each in a hazard Analysis?