RMT baking test tin bread

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The advantage of the tin baking test compared to the baking test with rolls is the better possibility of evaluating the crumb properties (crumb appearance, crumb colour, crumb texture and crumb elasticity).

Carrying out the tin baking test is mainly orientated towards the baking test for rolls (recipe, Stephan mixer, etc.). Instead of 30 folded rolls, three tin loaves of the same weight are made in the tin baking test. The bulk fermentation times are observed analogue to the baking test for rolls, but the final proof times of the three tin loaves are around 60, 70 and 80 minutes. The baking time is 30 minutes at 230° C giving steam.


The volume yield of the loaves is initially determined for each individual loaf and then an average value of the three loaves formed. In addition to the volume yield, the fermentation tolerance based on the bread shape of the third loaf (80 minutes of fermentation time) is evaluated. Due to the crumb of the loaves, the crumb appearance and the crumb texture can also be evaluated.

Table 2.25: Guiding values of the volume yield in the case of the RMT baking test tin bread (cf. Meißner 2016)