achieved by raising the baking temperature in several steps and a specific control of the addition of steam and convection speed. Alternatively, the dough pieces can be thawed for approx. 30 minutes at room temperature and then baked at 200° C. Example: [...] croissants, fermented frozen, 20 minutes of thawing time at room temperature in the MIWE AERO 8.64 Example: Baking program for croissants, fermented frozen, without thawing phase at room temperature in the MIWE AERO 8.64 Illustration 11.14: Croissants baked [...] Baking process The optimum baking temperatures are 190 – 220° C. A static, but also a moving baking atmosphere with convection are suitable. For baking, a medium addition of steam is recommended. The steam supports the development of volume and helps
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goods qualities, fermentation at cool temperatures of 26 – 30° C and a relative air humidity of 75 – 80 % are recommended. In the case of butter croissants and butter Danish pastry baked goods, the fermentation temperature should have a maximum of 28° C to [...] pieces, low fermentation temperatures are recommended. More stable dough pieces are obtained which are more suitable for freezing. In the case of retarded fermentation and interrupted fermentation, the final fermentation temperature should be set to a maximum [...] to a maximum of 75 % volume. A regular layering and sharp baked goods contours are thus achieved. Too high fermentation temperatures and a too long fermentation lead to faults in baked goods. Illustration 11.13: Croissant dough pieces, fermented
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phases are controlled via the length of the dough sheet and the speed of the dough sheet. In addition to the low room temperature of 16 – 18° C, the dough sheet/sheet of fat can pass through defined cooling zones or maturing zones. Depending on the type
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mixed briefly (processing via craft dough sheeters) or mixed fully (processing via dough sheeting installations). Dough temperatures of 16 – 20° C are aimed for and the doughs processed cool. It is important to allow sufficient time for relaxation between
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diversity, the quality of the baked goods is also of a high level. Here, during production, many factors, such as the dough temperature, bulk fermentation times, processing and optimum fermentation maturity, have to be coordinated to constantly fulfil the
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of quality in regard to wheat baked goods and, on the other, to the present-day flour qualities with high gelatinization temperatures and low enzyme activities. In a broader sense, wheat sourdoughs also belong to the wheat sponges. As a result of their
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dough pieces from cold dough methods, the advantage is that the pre-baked goods are less susceptible to fluctuations in temperature and can be handled more easily during the completion of baking in the branch bakery. The sales staff does not have to determine
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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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Yeast 0.600 kg Water, approx. 3.000 l Total weight 15.000 kg Processing Mixing time: 2 + 7 minutes, spiral mixer Dough temperature: approx. 26° C Bulk fermentation time: approx. 10 minutes Ingredients Nut filling MELLA-NUSS 3.000 kg Whole egg 0.450 kg [...] prove. Subsequently, dampen the upper surface, sprinkle with streusel and bake. Final proof: approx. 50 minutes Baking temperature: 200° C Baking time: approx. 30 minutes PDF-Download (214 KB)
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