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Stiffening

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An important point before treating the dough pieces with lye is to stiffen them. It prevents the lye from penetrating too deeply, which prevents streaking/staining and creates more shine. It also improves the shape stability. The progressive proofing during the period of stiffening must be taken into account. This is best done in a cool, dry place. By the installation of fans or provision of draughts the process can be accelerated. On the other hand, excessive skin formation should be avoided. If the surface cracks when pressed, the dough pieces have dried too much. Frozen dough pieces can also be treated with lye while frozen. This avoids weather-dependent or operational fluctuations that may occur during stiffening.