During storage in the cooling chambers, various possibilities are available during processing. Here the dough pieces can be processed unrestricted on trays, in fermentation baskets or in connected tins.
Fermentation baskets or connected tins insulate the dough piece against cold and heat and cause a delay during cooling and the fermentation maturity. To have rapid cooling and a faster fermentation maturity, the dough pieces should be processed unrestricted or in fermentation baskets.
The core temperature before the baking process has a significant influence on the baking results. Here, a too cold core temperature leads, in part, to a massive separation of the crumb, shown in illustration 6.13. The temperature in the core should be at least 18° C for a closed crumb.
