The ready-processed dough pieces are fermented at fermentation temperatures of 30 – 35° C. In the case of butter baked goods, fermentation temperatures of 25 – 30° C are advantageous. In the case of baked goods from confectionery yeast doughs, it is important to not have the dough pieces reaching full fermentation, but to bake these after a short proof (50 – 75 %). Too strongly fermented dough pieces often lead to faults in baked goods such as wrinkling or collapsed side surfaces.
