1. active
  2. active
  3. active

In the case of this process, the proof is retarded for a maximum of 48 hours by the influence of the parameters of temperature and yeast quantity. The yeast activity and the enzyme activity are delayed. The aggregate state of the water is “liquid”.
The retarded fermentation temperature is > -4° C.

Main points of interrupted fermentation

  1. adjust the yeast quantity to the storage time
  2. rapid drop in temperature at the start
  3. relative air humidity around 75 %
  4. core temperature of the dough pieces before baking > 16° C