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Advantages and disadvantages

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Advantages:

  • removal of smaller dough batches from the morning production
  • making use of the unused oven capacity in the early morning
  • larger supply of fresh bread early on
  • very good freshkeeping
  • optimization of the quality of the baked goods
  • reduction of returns when baking in the shop
  • fresh bread several times a day

Disadvantages:

  • exact observance of the parameters required
  • dough method susceptible in the case of fluctuations in raw material
  • higher energy costs as a result of cold storage
  • strain on refrigeration capacity