How Hard Water Can Ruin Your Bakery Products?

Posted by UvWatersystems on December 1st, 2021

If you are planning to start a bakery, make sure the water supply is perfect. Just remember that the quality of water will define the quality of your bakery products. Even if you add the best ingredients in your bakery products’ making, the result will not be as expected if the water quality is not good. And thus, no one will love the taste of your bakery items and you will have a problem running your bakery.

You might be shocked at knowing this. But, it’s a bitter truth that water can make or break your bakery business, especially if the water is hard. We recommend getting the water tested and knowing its condition before starting the operations.

Effect of hard water on bakery 

Baking is an art. And in art, everything should be perfect for perfect results. If the water is hard, the bakery products will not turn out as they should be because of the minerals present in the water. The minerals in the hard water change the way the ingredients perform. It means the ingredients that add sweetness might add bitterness to your bakery products.

The hard minerals impact the gluten in the pieces of bread because they create dough that is often tough and rubbery. The result will be bread won’t be soft and last for long.

One of the major impacts of hard water is on yeast, which is an important ingredient in baking. The fermentation process of the yeast gets interrupted because the minerals present in the hard water make it hard for the flour to absorb water. In other waters, due to minerals in the hard water, yeast and water don’t infuse well and fermentation does not take place. Thus, the flour or dough doesn’t become soft. If the dough is not fermented properly, the bread will get tough and dry.

Often, hard water has a higher pH. And higher pH means water is more acidic. Just like the hardness of water, the pH level of the water leaves a major impact on baking. It primarily affects yeast and the fermentation process.

For the best performance of the yeast, the optimal pH level is below seven.

What should you do to overcome this problem?

If changing the location of your bakery is possible, then you can do that. Moving away will easily solve all your problems. But if not, then you should look for the water best water treatment option.

According to us, you should install one of the popular commercial water systems in your bakery. The functioning of these commercial units is very different from residential units. You should select the system based on the water condition and your requirements.

If you think water acidity is the problem, select the commercial water system that can maintain optimal pH levels. Sometimes, commercial water systems come with a water softening facility for hard water. To enhance the overall performance, you can install a water softener well.

Conclusion

Water is about 40% of the total dough mass for preparing loaves of bread and other bakery products. It means the type of water you will use in preparation will play a vital role. Even small amounts of minerals will leave a large negative effect on your baking. So, be very careful.

Related Post

https://uberant.com/article/1379918-why-does-your-brewery-in-nz-need-a-commercial-water-system?/

Like it? Share it!


UvWatersystems

About the Author

UvWatersystems
Joined: May 1st, 2019
Articles Posted: 8

More by this author