Process phases of a temperature curve

  1. active
  2. active
  3. active

Illustration 6.4 shows the course of the core temperature of retarded fermentation of baguette dough pieces with a storage time of one day. The temperature curve usually passes through three phases which are described briefly as follows.

1. Cooling phase
Cooling the dough pieces in the freezer at -18° C or in the fully automatic fermenter at -8° C to a core temperature of approx. 5° C

2. Storage phase
Storage at temperatures of 0 – 5° C depending on the baked goods and the result desired for up to 48 hours

3. Fermentation phase
Acclimatization and fermentation of the dough pieces in 3 – 5 hours to 25° C