Dough preparation

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Before the preparation of the dough into the desired baked goods shape, a dough resting time at cool temperatures is required. Dough cooling and dough relaxation can take place with blocks of dough in the cooling chamber or in a cooling zone of the automated dough sheeting line. For the production of especially aromatic croissant and Danish pastry baked goods, the ready-laminated dough sheets are kept in the cold store overnight at 2 – 5° C, for example.
The next day, the dough sheets are placed overlapping on the dough sheeter line and rolled out by means of a calibrating head or dough sheeter to a thickness of 3 – 4 mm. Subsequently, the sheets of dough are cut on work tables or transport belts using sharp cutting tools.
The cut portions of dough are processed into the most diverse shapes, partly with fillings applied previously. This is followed by placing on trays or further transport to the dough sheeting line. Depending on the aim, the dough pieces are fermented and baked or put into retarded fermentation or interrupted fermentation. As a further possibility, the dough pieces can be blast frozen unfermented or fermented and stored frozen for several weeks or months.