The length of the bulk fermentation time and the intermediate proof time are also based on the quantities of addition of fat and sugar.
The bulk fermentation times cannot be shortened at random via the increase in the amounts of yeast alone. In the case of confectionery yeast doughs with a great number of ingredients, the flour components require time to swell. In general, the dough maturing processes take longer in confectionery yeast doughs with a lot of ingredients. By means of adequate bulk fermentation times and intermediate proof times, after which the dough is folded once more or moulded, the fermentation tolerance, the fermentation stability and the volume of the baked goods can be improved. In the case of plaited baked goods, the crust crack behaviour is improved. The observance of the recommended bulk fermentation times and intermediate proof times enables the formation of a fine-textured and tender baked goods crumb.
