and malt extracts, a difference is made between enzyme active and enzyme inactive malt products. Decisive is a specific temperature control during the kiln-drying process (malt flour) or during vacuum steaming (malt extract). The different effects are
read more »

oven. Wood pellets are fired via the burners to heat the baking chamber. Each deck has its own burner, whereby various temperatures can also be realized. After the heating process, the remains of the ashes are removed with the aid of a high-performance
read more »

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
read more »

chewing. The extent of the development of the starch depends on the amount of liquid added, the dough method, the oven temperature and the consistency of the starch. Long freshkeeping Bread loses water and aroma substances during the time of storage.
read more »

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
read more »

among other things, the fact that, in the case of small scaling weights and flat baked goods, a rapid rise of the core temperature and a rapid gelatinization of starch occur during the baking process is taken into consideration. For this reason, other
read more »

acid and acetic acid to be contained in the sourdough in a ratio of approx. 80/20. Due to the different dough yields and temperatures of the individual sourdough stages, both the homo-fermentative and the hetero-fermentative lactic acid bacteria in the
read more »