usual mould fungi already die at around 50° C. The mould fungi spores are more resistant and survive short-term effects of temperatures of up to 80° C. This means that baked goods infested by mould are contaminated after the baking process and then growth
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baked goods require cooler and longer baking. The common baking temperatures lie between 180° C and 230° C, but can, for certain specialities, be higher or lower. Table 10.9: Baking temperatures and baking times for various baked goods from confectionery [...] colouring, a thin crust and a moist crumb. Too short or too long baking detracts from the quality considerably. The baking temperatures and baking times are based on the dough weight and the shape of the baked goods, but also on the typical content of sugar [...] are generally baked without steam. During baking in a moving baking atmosphere, in the rack oven for example, the baking temperature is lowered by 10 – 20° C and baking takes place giving a little steam.
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¾ proof and allow to dry at room temperature. Wash once again before baking, if necessary sprinkle with coarse sugar and/or nibbed almonds and bake with open damper. Final proof: approx. 40 minutes Baking temperature: 190° C Baking time: approx. 30 minutes [...] Yeast 0.700 kg Water, approx. 4.100 l Total weight 20.000 kg Processing Mixing time: 2 + 7 minutes, spiral mixer Dough temperature: approx. 27° C Bulk fermentation time: approx. 15 minutes Scaling weight: 0.400 – 0.450 kg Intermediate proof: none Instructions
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the success of high-quality baked goods. Here, the processing parameters (dough method, dough yield, mixing time, dough temperature, bulk fermentation time, etc.) are adjusted to one another and have a corresponding influence on the finished baked goods
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Yeast 0.040 kg Water 2.000 l Total weight 4.040 kg Processing Mixing time: 5 minutes Dough temperature: 24° C Bulk fermentation time: 1 – 2 hours at room temperature, approx. 15 hours in the cooling chamber Ingredients Dough Poolish 4.040 kg Wheat flour [...] Yeast 0.150 kg Water, approx. 4.800 l Total weight 17.910 kg Processing Mixing time: 6 + 4 minutes, spiral mixer Dough temperature: 24° C Bulk fermentation time: 30 – 40 minutes Scaling weight: 0.600 kg Intermediate proof: 5 – 10 minutes Instructions [...] the end of the baking time. Final proof: overnight at 5° C and 75 % relative air humidity (retarded fermenta-tion) Baking temperature: 230° C, dropping to 210° C, giving slight steam Baking time: 30 – 35 minutes PDF-Download (467 KB)
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using a guillotine cutter or a round-knife cutter. Final proof: 120 minutes Baking temperature: 180° C, giving steam Baking time: approx. 90 minutes (core temperature: 98° C) Pasteurization of pre-packed sliced bread: Cut the well-cooled bread, wrap in [...] kg Salt 0.220 kg Water, approx. 8.400 l Total weight 19.420 kg Processing Mixing time: 3 – 4 minutes, spiral mixer Dough temperature: 25 – 26° C Bulk fermentation time: none Scaling weight: 0.850 kg Intermediate proof: none Instructions for use: After mixing [...] on a perforated tray laid out with baking paper and pasteurize for approx. 75 minutes at approx. 120° C. Here the core temperature of 78° C has to be maintained for 10 minutes. PDF-Download (207 KB)
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spiral mixer Dough temperature: 24 – 25° C Bulk fermentation time: 60 minutes covered in dough basins Scaling weight: 0.350 kg Intermediate proof: 20 minutes Processing: barra rustica Final proof: 70 minutes at approx. 22° C Baking temperature: 235° C, giving [...] 040 kg Water 2.000 l Total weight 4.040 kg Processing Mixing time: 4 minutes (homogenize all the ingredients well) Dough temperature: 25° C Bulk fermentation time: 3 hours in the room, then overnight at 5° C Ingredients Dough Poolish 4.040 kg Wheat flour
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0.150 kg Yeast 0.500 kg Water 5.800 l Total weight 17.950 kg Processing Mixing time: 5 + 5 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: none Scaling weight: 2.100 kg/30 pieces Intermediate proof: 10 minutes Instructions for use: [...] special black trays for soft rolls and allow to prove. Wash with egg before baking. Final proof: approx. 110 minutes Baking temperature: 250° C Baking time: 9 – 10 minutes PDF-Download (276KB)
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