How can i remove blistering on my bread rolls.?

Question

I make bread rolls in a bakery on a large scale using the following systems...a mixer, divider, prover, oven and coolers. After baking and cooling the rolls...it is evident that the surface is blistered. Does anyone have any experience on how to remove these blisters on the rolls.

what are the factors that cause these blisters on the bread.

The roll structure is excellent except for the blistering on the surface...i.e. the upper surface seems seperated from the inner portion of the rolls by an air gap.

Answer 1

If your devider is also a rounder cut down on the rounding time. If you are rounding by hand let the dough rest a min. or two after dividing.
and before rounding Check your proof box to see that you have no condensation forming on the rolls Make sure the dough is not to slack you might want to add a little more flour.
adjust the cooling time and do not cool to fast.
And if you are using oil in the dough consider
using shortening. try these sugestions one at a time i'm sure one of them will solve your problem . I have never run into this problem
but it would have to be one of these things.
I hope I have helped you . jim b

Answer 2

I'm not sure how you make the rolls but my mother taught me to spank the roll when I pinch it off and form it. Pinch off the roll and smack it. That removes air bubbles and then continue forming the roll.
Hope this helps.

Answer 3

do you eggwash your rolls?