The intensity of the dough mixing depends on the recipe of the baked goods. In the case of less rich confectionery yeast doughs, mixing times are used like those also common for wheat baked goods. For confectionery yeast doughs with a great number of ingredients, longer mixing times or the gradual addition sugar and/or fat is required.
It is important to develop the gluten network correctly to obtain smooth and sleek doughs with a high fermentation tolerance. The optimum dough temperatures are around 25 – 28° C.
In the case of doughs with contents of sugar above 20 % based on flour and common amounts of fat of 10 – 20 % based on flour, dough mixing in two steps is recommended. In this way, it becomes possible to initially develop the gluten network during mixing and subsequently to homogenize the ingredients in an optimum way. As a result, the fermentation behaviour and the dough stability are improved significantly. The baked goods are given a higher volume, a more light-textured, cotton wool-like crumb and a more distinct crust crack.
