screws should be tight and you should not be able to rotate or “wobble” top crust
forming table when it is properly installed. If the top crust forming table is incorrectly
installed, your pressing results will be uneven, inconsistent and unpredictable.
1.11. Dough portion is to large
Your Comtec press is designed to form crusts consistently, without scrap dough. To
prevent scrap dough, your Comtec press will attempt to use all of the dough that is
placed in the pan. Consequently, if you put an excessive weight of dough in a pan, the
machine will press a thicker crust. If you put an extraordinarily large amount of dough
in the pan, it may escape out of the side of the die before the die can close.
In general, variation in dough portions will be much more noticeable in smaller
diameter pans.
1.12. Insufficient dough portion
Too little dough in a pan will result in a thinner crust. It will also cause pressing
problems more easily than too much dough. Symptoms of too little dough include
uneven and inconsistent pressings as well as obvious “thin spots” in the crust.
1.13. Mismatched upper and lower die halves
Comtec stamps all of its Bottom Crust Die Sets with identifying numbers. These
numbers can be found on the top surface of the upper half of the die set and inside the
lower half of the die set. All Bottom Crust Die Sets are made as a matched set and
should only be used as a matched set. Use of mismatched upper and lower die halves is
dangerous and SHOULD NEVER BE DONE as it may result in injury to the
operator as well as possible damage to the die halves and the machine.
1.14. Pressing dough too long
Comtec machines are designed to form crusts in a matter of seconds. The machine
will, however continue to press the dough as long as the operating handles are pressed.
If the handles are pressed for an excessive amount of time, dough will begin to leak out
of the die and the pressed crust will have thin spots.
1.15. Dough placed too far off center
Comtec recommends that dough to be pressed be located roughly in the middle of the
pan. If the dough is located at the edge of the pan, it may leak out of the pan before
the die halves can close. This will result in an incomplete or inconsistent crust
formation.
1.16. High gluten flour used
High gluten flours (bread, pizza, and pasta flours) have strong “shrink back”
tendencies. It is especially important to avoid over mixing dough made with these
flours and to avoid excessive amounts of water in these dough recipes.
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