Make-up and Shaping

Shaping and Moulding

Introduction to Shaping

Shaping, or moulding, is the stage that transforms a fermented dough into a recognizable final product. For the Red Seal exam, you must master not only the technical gestures but also the physical and chemical principles that govern each operation. Incorrect shaping is the most frequent cause of volume, texture, and crust defects in bakery products.

Shaping has three main objectives:

5.Dividing the dough into portions of precise weight.

6.Creating tension on the dough surface to develop an oriented gluten network.

7.Giving a shape that will allow uniform expansion during baking.

Fundamental Principles of Shaping

Degassing and Its Importance

Before any shaping, the dough must be degassed (punched down). This operation consists of expelling the CO₂ produced by fermentation. It is essential for:

Equalizing the dough temperature (the central areas are warmer).

Redistributing nutrients for the yeast.

Strengthening the gluten network by promoting new disulfide bonds.

Preventing large, irregular air pockets in the crumb.

> Golden Rule: Dough that is too gassy at shaping produces a coarse crumb and insufficient volume. Degassing must be firm but without tearing the dough.

Surface Tension

Surface tension is the force that maintains the shape of a dough piece. It is created by the gluten that aligns during shaping. Adequate tension allows:

Regular oven spring during baking.

A thin, uniform crust.

A regularly aerated crumb.

Tension is measured by resistance to touch: a properly tensioned dough piece is smooth, elastic, and springs back slightly under the finger. Excessive tension tears the dough; insufficient tension produces a flat, spread-out product.

The Role of Bench Flour

The flour used for shaping (bench flour) must be used sparingly. An excess of dry flour:

Creates layers of raw flour in the final product.

Prevents dough pieces from adhering to each other.

Produces white spots on the crust.

Rice flour is sometimes used for very sticky doughs (high-hydration doughs). It does not develop gluten and burns less quickly.

Dividing Techniques

Manual Dividing

Manual dividing is done with a bench scraper (dough cutter). It is used for very hydrated doughs or small productions. Precision is lower (±5%), but the dough structure is less damaged.

Procedure:

34.Weigh the total mass of dough.

35.Calculate the unit weight: total weight ÷ number of pieces.

36.Cut into equal strips, then into squares.

37.Weigh each piece and adjust by removing or adding small amounts.

Hydraulic Divider

The hydraulic divider is the standard in production. It operates by piston and compression chamber. The dough is drawn into a calibrated chamber, then pushed out by a piston.

Critical points:

The dough must be at a controlled temperature (24–26 °C) for precise dividing.

The pressure must be adjusted according to the firmness of the dough.

The divider partially degasses the dough — this must be taken into account in the remaining fermentation time.

Precision: ±1 to 2% for properly adjusted hydraulic dividers.

Volumetric Divider

The volumetric divider (auger or rotary piston type) is used for firm doughs (baguette doughs, pizza doughs). It operates by extrusion and wire cutting.

Advantages: high speed, consistent precision.

Disadvantages: significant degassing, dough heating (friction).

> Essential calculation: For a production run of 240 baguettes at 350 g, with a 3% loss (dough stuck to the walls), the total mass of dough required is:

> 240 × 350 g = 84,000 g

> 84,000 g ÷ 0.97 = 86,597 g (approximately 86.6 kg)

Pre-Shaping (Rounding)

Pre-shaping is the first forming step. It creates a ball that will facilitate the final shaping. It has three functions:

Distributing the gases uniformly.

Creating initial tension on the surface.

Standardizing the shape of dough pieces for regular final shaping.

Hand Rounding Technique

59.Place the dough piece on the floured work surface, smooth side down.

60.Fold the edges toward the center (4 folds).

61.Seal the folds with the palm.

62.Turn the dough piece over (sealed side down).

63.Roll with your hands, forming a cage with your palms, applying circular pressure.

64.The ball should be smooth, firm, and free of visible creases.

Mechanical Rounding

The rounder (ball former) operates with an inclined conveyor belt and conical rollers. The dough is rolled between the belt and a fixed roller, creating tension.

Adjustments:

Belt speed: determines the number of revolutions (and therefore the tension).

Belt/roller gap: determines the pressure.

Inclination: determines the rotation speed of the dough piece.

Rest Period (Intermediate Proof)

After rounding, the dough pieces must rest for 10 to 20 minutes. This period is crucial:

The gluten relaxes, allowing final shaping without tearing.

Fermentation continues, producing new gases.

The dough temperature stabilizes.

> Trap to avoid: An intermediate proof that is too short makes final shaping difficult (the dough resists and tears). A proof that is too long produces flat dough pieces that are difficult to tension.

The Main Shapes

The Baguette

Shaping procedure:

81.Take the rested dough piece, smooth side down.

82.Flatten slightly into a rectangle (width = final length × 0.3).

83.Fold the top third toward the center, press to seal.

84.Fold the bottom third over the top, seal with the palm.

85.Roll with both hands, gradually elongating (back-and-forth movements).

86.The baguette should have a regular cylindrical shape with tapered ends.

Standard dimensions:

Type	Length	Weight	Scoring
Traditional baguette	65–70 cm	250–300 g	5 to 7 slashes
Parisian baguette	60–65 cm	250 g	5 slashes
Flute	70–80 cm	350–400 g	7 slashes
Batard	40–50 cm	400–500 g	3 to 5 slashes

Country Bread (Boule)

Final ball shaping is similar to rounding, but with stronger tension. The ball is then placed sealed side up in a floured banneton (proofing basket).

Bannetons: Rattan bannetons leave characteristic marks. They must be generously floured (rice flour or rye flour) to prevent sticking.

Pan Bread (Loaf Bread)

Pan bread is shaped into a cylinder:

94.Flatten the dough piece into a rectangle (width = length of the pan × 0.8).

95.Roll into a tight cylinder (like a jelly roll).

96.Seal the seam with the edge of your hand.

97.Place in the pan, seam side down.

Pan filling: The dough should fill the pan to 50–60% of its height before the final proof. After proofing, it should reach 80–90% before baking.

Rye Bread

Rye doughs (low in gluten) require delicate and quick shaping. Rye gluten is more fragile and tears easily. The following is preferred:

Ball shaping with little tension.

Pan shaping (which holds the shape).

Lower hydration (60–65%) to facilitate handling.

Viennoiseries (Croissants and Pain au Chocolat)

Viennoiseries are shaped after laminating (tourage). The leavened puff pastry is rolled to a thickness of 3–4 mm, then cut.

Croissant:

107.Cut isosceles triangles (base 10 cm, height 25 cm).

108.Make a small cut at the base (1 cm) to facilitate rolling.

109.Roll starting from the base toward the tip.

110.Curve the ends inward.

Pain au chocolat:

112.Cut rectangles (12 × 20 cm).

113.Place two chocolate bars.

114.Fold the top third over, then the bottom third over that.

115.Turn over, seam side down.

> Critical temperature: Viennoiseries must be shaped at 15–18 °C. Above 20 °C, the butter softens and the layers blend together.

Final Proof (Proofing)

Final proof is the last fermentation before baking. It takes place in a proofing cabinet (fermentation chamber) at controlled temperature and humidity.

Standard Conditions

Parameter	Optimal Value	Effect if Incorrect
Temperature	28–32 °C	Too hot: acidic taste, dough collapses
Relative humidity	75–85%	Too dry: thick crust, no development
Duration	60–90 min (variable)	Too long: collapse, irregular crumb

End-of-Proof Criteria

The dough piece is ready to bake when:

The volume has increased by 70–90% (compared to shaping).

The surface is smooth and puffed (no tearing).

When pressed with a finger, the dough returns slowly (the imprint persists for 2–3 seconds).

The dough piece wobbles slightly when moved.

The Finger Test

This test is essential for the exam:

Insufficient proof: the dough springs back immediately (elastic) → extend the proof.

Correct proof: the imprint returns slowly and partially.

Excessive proof: the imprint remains and the dough does not return → bake immediately or the product will collapse.

Scoring (Slashing)

Scoring is the incision of the dough surface before baking. It has several functions:

Controlling expansion: the slashes guide the tearing of the crust.

Creating aesthetics: traditional patterns.

Increasing surface area: promotes evaporation and crispness.

Types of Scoring

Product	Type of Slash	Angle	Depth
Baguette	5–7 oblique slashes	30–45°	5–8 mm
Batard	3–5 longitudinal slashes	20–30°	5–8 mm
Boule	Cross or square	90°	10–15 mm
Rye bread	1 deep central slash	90°	15–20 mm

Scoring Techniques

The lame (scoring blade) must be:

Extremely sharp (razor blade).

Held at a 30–45° angle to the surface.

Drawn in a quick and continuous motion (no pressure).

Common errors:

Dull blade → tearing of the dough instead of a clean cut.

Slow movement → the blade sticks and pulls the dough.

Angle too vertical → the slash closes up during baking.

Dough too cold → the slash is too clean and does not open.

> Exam tip: Scoring should be done just before loading the oven. If the dough surface has already started to dry, the blade will slide and the slash will be superficial.

Calculating Losses and Quantities

Basic Formula

To calculate the amount of dough required:

Total dough mass = (Number of pieces × Unit weight) ÷ (1 – Loss rate)

The loss rate includes:

Dough stuck to the mixer and work surface (1–3%).

Dough lost during dividing (0.5–1%).

Rejected or deformed products (1–2%).

Complete Calculation Example

Problem: You need to produce 150 baguettes at 300 g. The loss rate is estimated at 4%. How much dough must you prepare?

Solution:

164.Net mass: 150 × 300 g = 45,000 g

165.Gross mass: 45,000 ÷ 0.96 = 46,875 g

166.Answer: 46.875 kg of dough

Calculating the Number of Pieces

Problem: You have 25 kg of dough and each loaf must weigh 400 g. How many loaves can you produce?

Solution:

170.Number = 25,000 g ÷ 400 g = 62.5

171.Answer: 62 loaves (the remaining 0.5 is lost or adjusted)

Shaping Defects and Their Causes

Observed Defect	Probable Cause	Correction
Flat dough pieces after shaping	Insufficient tension	Increase rounding pressure
Surface tears	Dough too dry or intermediate proof too short	Moisten, extend the rest period
Slashes that close up	Blade too dull or angle too vertical	Sharpen, reduce the angle
Crust with white spots	Excess bench flour	Reduce flour, use rice flour
Sticky and dense crumb	Dough too hydrated or shaping too aggressive	Reduce hydration, shape more delicately
Insufficient volume	Final proof too short	Extend the proof
Collapse when loading the oven	Excessive proof	Bake earlier
Irregular crumb	Insufficient degassing	Degas more firmly during shaping

Canadian Standards and Best Practices

Canadian Electrical Code, Part I

Shaping equipment (dividers, rounders, conveyor belts) are electrical machines. The Canadian Electrical Code, Part I (CSA C22.1 standard) applies to their installation. Relevant rules include:

Rule 5-200: Protection of conductors against mechanical damage.

Rule 6-200: Grounding of equipment.

Rule 8-200: Calculation of electrical load for circuits.

> Exam note: You do not need to know the details of electrical installation, but you must know that equipment must comply with the Code and that any electrical modification must be performed by a qualified electrician.

CSA B149.1 (Natural Gas and Propane Code)

Gas-fired bakery ovens must comply with the CSA B149.1 standard. Relevant points for the baker:

Ventilation must be adequate to exhaust combustion products.

Burners must be inspected regularly.

Any gas odor must be reported immediately and the equipment shut down.

Food Safety Best Practices

Shaping surfaces must be made of stainless steel or an approved non-porous material.

Equipment must be cleaned after each use with approved sanitizing products.

Hands must be washed before handling any dough.

The dough temperature must not exceed 30 °C during shaping (risk of bacterial growth).

Traps to Avoid

195.Confusing intermediate proof and final proof: The intermediate proof (rest) occurs after rounding, at room temperature, for 10–20 minutes. The final proof occurs in a proofing cabinet, at 28–32 °C, for 60–90 minutes.

196.Forgetting the loss rate in calculations: Exams often include production calculations. Never forget to divide by (1 – loss rate).

197.Scoring too early: Scoring must be done just before loading the oven. If the dough has started to dry, the blade will slide.

198.Using too much bench flour: Excess flour creates visible defects and alters the texture. Use flour sparingly and clean the work surface regularly.

199.Neglecting dough temperature: Dough at 28 °C during shaping ferments too quickly and becomes acidic. The ideal temperature is 24–26 °C.

200.Confusing baguette dimensions: Memorize the standards: traditional baguette (250–300 g, 65–70 cm), flute (350–400 g, 70–80 cm).

201.Forgetting the finger test: The pressure test is the reliable method for evaluating the end of proof. Do not rely solely on time.

202.Over-tensioning rye doughs: Rye does not have extensible gluten. Aggressive shaping tears the dough and produces a flat loaf.

Summary

Shaping is a decisive stage in the quality of the final product. The essential points to remember:

Degassing before shaping is mandatory for a regular crumb.

Surface tension is created by rounding and final shaping; it must be sufficient but not excessive.

Dividing can be manual (±5%) or mechanical (±1–2%); production calculations must include the loss rate.

The intermediate proof (10–20 min) allows the gluten to relax; the final proof (60–90 min in a proofing cabinet) develops the volume.

The finger test is the reference method for evaluating the end of proof.

Scoring guides the expansion of the dough piece; it must be clean, quick, and done just before loading the oven.

Canadian standards (Canadian Electrical Code, Part I; CSA B149.1) apply to bakery equipment.

Shaping defects are almost always related to tension, hydration, or proofing timing.

For the Red Seal exam, practice:

Calculating dough quantities with losses.

Identifying defects from written descriptions.

Matching shapes to dimensions and types of scoring.

Explaining physical principles (tension, degassing, fermentation) in precise terms.

Mastery of shaping is a strong indicator of professional competence — examiners know this, and questions on this topic are frequent and detailed.