In the case of this process, the proof is delayed for a maximum of 36 hours by the influence of the parameters of temperature and yeast quantity. The use of a suction cooler is typical, whereby other systems are also used. Decisive is the rapid lowering of temperature by means of high air speeds, whereby the core temperature of the dough pieces is reduced to 5 – 8° C within 10 – 15 minutes. The storage phase of the dough pieces also takes place at temperatures of 5 – 8° C.
