Advantages and disadvantages

  1. active
  2. active
  3. active


  • 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


  • 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