Rope.- Rope is an undesirable condition of bread caused by bacteria. The crumb of the loaf deteriorates, darkens, and becomes sticky and wet. If the loaf is pulled apart, long wet strands will appear as it separates. Rope has an odor similar to overripe cantaloupe.

The rope spores that are formed from the active rope bacteria cells are highly resistant to heat, and any that may be near the center of the loaf will not necessarily be killed by baking.

Temperatures of 86F and above, particularly temperatures of 95F to 105F, promote the development of rope. When the climatic condition is such that the shop temperature is high, rope could develop even in doughs that are lower in temperature than 85F. In the tropics, high humidity often accompanies high temperature. This increases the danger of rope developing in the bread. Also, doughs that are not sufficiently acid are highly subject to rope infection. Since acidity is normally increased through fermentation, an overly warm dough may not have time to become sufficiently acid to retard the development of rope.

When the weather or climate is hot and humid, you should keep a sharp lookout for the appearance of rope and do everything in your power to prevent its development.  By controlling the temperature of the doughs, you can keep them cold enough to retard the development of rope. A mold-preventive inhibitor can be added to the bread dough. To prevent the development of rope, you should take the following precautions:

Baking ingredients should not be kept in the shop longer than necessary, and those that are kept should be arranged in such a way as to allow free circulation of air around them.

The bread-baking schedule should be planned so that the bakery is not overstocked; this would result in some of the bread becoming old in the shop or in the storage room.

Bread that has accumulated and has become stale may be used for croutons and crumbs.

All bread should be thoroughly cooled before it is stored.

Keep equipment scrupulously clean and see that no pieces of previous doughs are allowed to remain in the shop. The shop and all equipment should be thoroughly cleaned as soon after it is used as possible. In the event that rope does develop in your shop, it will be necessary to kill all the rope bacteria before you do any more baking. Generally, you should take the following precautions:

Dispose of all baked products and baking ingredients in the shop.

Thoroughly clean the shop and all the equipment.

Wash the bulkheads, decks, and overhead with hot soapy water and rinse them thoroughly.

Remove all foreign matter from all equipment and tools and from the cracks and seams in the oven.

Sterilize the workbench and all small equipment.

Rinse down everything a second time with a strong vinegar and water solution.

Mold.- Mold is composed of tiny plants that are visible to the naked eye. There are many types of mold that vary in form and color. They form velvety, colored spots on the bread and create a musty odor. Mold spores are present in the air and will become visible on most any food substance if they are given sufficient time under proper conditions to develop. Mold will multiply in a warm, humid atmosphere or on moist food. The absence of light and sufficient time also contributes to their growth. Mold first appears on the side of the loaf.

Mold is not resistant to heat; therefore, mold that may be present in baking ingredients will probably be killed during baking. This means that any mold on the baked bread is a result of improper handling of the bread after it is baked.

To prevent the formation of mold in the bakeshop, take the following precautions:

Keep the shop clean and dry.

Assure proper circulation of air in the shop.

Make sure all areas are lighted.

Bake bread thoroughly and cool properly before storing it.

Always avoid handling the bread with wet or damp hands.

Make sure bread is not kept for any length of time, since bread molds very quickly in storage. ROLLS

Several types of hot rolls can be made from the basic recipe in the AFRS.

The method of making rolls is the same as that used for making bread. However, less mixing is required and the dough is much softer. Careful handling of the dough will assure light, tender rolls.

To make up the rolls, take the following steps (see 1. Divide the dough into 3- or 4-pound pieces.

Figure 8-2.-Making rolls.

2.  Roll each piece of dough into a strip 1 1/2 inches in diameter.

3. Cut each strip into pieces weighing approximately  2 ounces each

4.  Round each piece into a ball by rolling it with a circular motion on the workbench   fgure 8-2  view B).

5. When you have performed these basic steps you are ready to shape the dough into sandwich rolls, Parker House rolls, wiener rolls, or dinner rolls. Hot Roll Mix

Time-saving roll mixes have premeasured and combined ingredients except water and yeast. Follow package and can instructions in mixing, fermentation, panning the dough, and bating.