Australian version of BBC Inside the Factory.
In this video, Dr Karl visits the Goodman Fielder factory how it makes Australian Wonder Bread.
After the dough is divided, at 800g piece, it is sent for a power nap (reset) for 3min; thanks to a high level of the yeast.
The factory manager said, 8%. Dar Karl thought 8% of the dough would be yeast (64g). Wouldn't that be too much?
If 8% is true (probably fresh yeast), it should be based on the flour weight, not the dough weight. Still, Gemini thought this 8% is unlikely for commercial bread.
At t = 8:04, the yeast needs another crucial ingredient for a perfect texture: Canola oil. Why don't they talk about the things they put to make it super soft?
Health Star Rating: 5
Ingredients: Wheat Flour, Water, Modified Tapioca Starch (1413), Wheat Gluten, Wheat Fibre, Canola Oil, Vinegar, Iodised Salt, Yeast, Cultured Wheat Flour, Soy Flour, Vegetable Emulsifiers (471, 472e, 481), Vitamins (Thiamin, Folic Acid), Processing Aids (Wheat)
Another interesting thing is the quality control (starting at t=17:52), what they consider as good sandwich sliced bread. :)
The HMI screen shows desired flour weight 130kg, yeast 9.75kg, so 7.5% yeast. But don't forget they are not adding compressed fresh yeast as we know it - they want something pumpable, ie a yeast slurry. So the fresh yeast yeast will be supplied, stored and used as a liquid slurry. I would guess at something like 30% solids compared to compressed yeast.
So the 7.5% yeast becomes 2.25% compressed equivalent - a lot more reasonable.
Lance
I found the quality control scanner interesting. When the loaf was sliced lengthwise, rather than sideways (around 19:25), the texture of the crumb changed. This is what I have suggested happens to bread that is shaped into 3 or 4 little rolls and put into the pan sideways, like Japanese milk bread. That form seems chewier to me, although the commentor said the longside-sliced bread was more fragile and softer than the regular-sliced one. They said the air holes were different sizes, too. So, it definitely makes a difference how the bread is sliced in relation to how it was shaped.
I noticed a tank labeled "cream yeast". Google says
"Cream yeast" refers to a liquid form of baker's yeast, essentially a suspension of concentrated yeast cells in water (around 80% water), used commercially for its ease of mixing, though it has a shorter shelf life than dry yeast and differs from topical yeast infection creams or brewer's yeast products. It's made by washing and centrifuging yeast from its growth medium (like molasses), resulting in a creamy, fluid mixture.
Key Characteristics