Dough warming

  1. active
  2. active
  3. active

The factor of dough warming and thus the dough temperature is the sum of all factors providing energy, e.g. qualities of raw materials, ingredient and ambient temperature, mixing system and mixing time. In table 5.15, the different mixing systems are compared to one another in regard to the input of energy.

Table 5.15: Dough warming depending on the mixing system