My enriched yeast dough keeps getting infected. Please help!

[Esteban]

Hello,

 

I make Liège waffles, a type of sweet and yeasted waffle. Two years ago I had an issue that an entire batch of waffles had a cheesy smell, which I assumed meant the batch was infected by a pernicious yeast or bacteria. This happened again a month ago and again this week. I have no idea what's causing it, but I have had to throw away a lot of product (after spending all that time in production). Does anyone have any thoughts on what may be causing this? All three times occurred during the warm summer months, if that's a clue.

-Bumfuzzled in the Bakery

 

[andiesenji]

What type of container do you use for the dough?

I have had similar results when mixing and fermenting the dough in a stoneware batter bowl.  Also with a plastic batter bowl (handle and pouring lip).

 

No problems with glass or stainless steel.   I "tested" the stoneware bowl with some warm milk and left it covered overnight and the milk, instead of thickening, which is usual, had developed stringy clumps and smelled bad.

I stopped using it for such things because I think it has a colony of bacteria that is resistant to bleach and so deep in the pores of the stoneware it is not sterilized by normal means.

[Lisa Shock]

I haven't seen this, but, I have seen an infestation of rope. Some bad microorganisms won't leave unless you wash everything in the bakery, including the walls and air ducts, with disinfectant. The old school treatment was to wash everything with full strength vinegar.