Advantages and disadvantages

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  • lower energy costs due to the avoidance of freezing processes
  • fresh baked goods “all around the clock”
  • crispy, golden-brown crust
  • longer-lasting crispness
  • lively shine and optimum graining
  • open-textured and moist crumb


  • susceptible in the case of temperature fluctuations
  • relatively strong decomposition of the dough pieces
  • determination of the optimum fermentation maturity difficult
  • adjustments in production in relation to the season necessary