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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baking phase is to be chosen in such a way that a core temperature of at least 96° C is achieved. For this, approx. 25 minutes are sufficient for 0.750 kg loaves. Initial baking is done at temperatures usual in the company which, depending on the type of
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quality of baked goods: raw material qualities mixing system mixing speed type of dough dough size dough firmness dough temperature type of dough method precursors pre-treatment of the flour The influences and effects of incorrect mixing on the quality
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of the air speeds achieved, it is possible to discharge the heat and to cool the dough pieces quickly and gently to core temperatures of an average of 5 – 8° C. Illustration 6.5: Function principle of air circulation in suction cooling (MIWE) Illustration
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way that a core temperature of at least 96° C is obtained. Reaching the core temperature depends on the type of oven, the scaling weight of the dough pieces, the selection of the initial baking temperature and the course of temperature of the baking program [...] program. The time which is required to achieve a core temperature of 96° C should be determined empirically for each type of bread. Following the cooling of the bread, packaging takes place in gas-tight foil to prevent drying. The wrapped bread can then [...] parameters. Table 13.2: Storage times after the first baking phase of the interrupted baking method depending on the storage temperature Some manufacturers of cold dough technology offer climatic chambers for cool storage of the pre-baked products. In these
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via a body from a higher to a lower temperature level. Heat conduction is used when baked goods are to be baked directly on the oven plate. Heat conduction can only take place if two bodies of a different temperature touch one another directly. Illustration
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acidity of the full sour, relatively high, whereby the bread freshkeeping and the baked goods aroma turn out very well. The temperature, the dough yield and the maturing time of the individual stages have been adjusted in such a way that, in addition to the [...] Processing diagram of the three-stage method with calculated quantities of flour and water as well as standing times and dough temperatures Table 8.9: Determination of the required quantities of addition of rye flour and water for the individual sourdough stages
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