Storage temperatures

In this chapter

• Cold dough methods
• Comparison of the dough methods
• Interrupted fermentation
  • Definition
  • Advantages and disadvantages
  • Storage temperatures
  • Process phases of a temperature curve
  • Interrupted fermentation unfermented/fermented
  • Interrupted fermentation of unfermented dough pieces
  • Interrupted fermentation of fermented dough pieces
• Retarded fermentation
  • Definition
  • Advantages and disadvantages
  • Storage temperatures
  • Process phases of a temperature curve
• Fast cooling retarded fermentation
  • Definition
  • Advantages and disadvantages
  • Function principle suction cooler
  • Process phases of a temperature curve
• Demands on raw materials
• Core temperatures of various baked goods
• Cold dough methods for bread
  • Advantages and disadvantages
  • Interrupted fermentation and retarded fermentation with bread
  • Various core temperatures before baking
  • Acidification of bread using cold dough processes
  • Parameters for the production of bread using cold dough processes
• Cold dough methods for confectionery yeast doughs
• Air humidity and temperature with cold dough methods
• Faults using cold dough methods
  • Morning goods
  • Bread
• Recipes