Dough pieces prepared from confectionery yeast doughs can also be processed via normal procedures of retarded fermentation and interrupted fermentation. Improvers and mixes provide the necessary processing reliability and avoid baked goods faults.
To make common fermentation times possible, it can be necessary to increase the amount of yeast by up to 20 %. Should very high amounts of pastry margarine or butter be used (example brioche), the fats become solid during cold storage and delay the dough fermentation. The final fermentation times have to be extended accordingly.
As is common for retarded fermentation and interrupted fermentation, the swelling of the ingredients and the formation of aroma is also promoted in confectionery yeast doughs by the altogether longer process.