For the different processes of cold dough technology, attention has mainly to be paid to how the proof is achieved. Many sources of faults are hidden within the interaction of temperature, air humidity, time and energy transfer. But here the basics of physics and the processing technology have to be observed to manufacture impeccable baked goods. The faults shown are only an excerpt of possible sources of faults. These are dealt with in more detail in the chapter Baked goods faults.
