illustration 5.8, the influence of the temperature of the addition of liquid on the standing time and the course of temperature of soaked grain and boiled grain are shown. Illustration 5.8: Influence of the temperature of the addition of liquid on the standing
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fermentation temperatures are not recommended for the production of tin bread. A slow fermentation should enable a regular crumb texture to be achieved here. Fermentation chamber temperatures which lie 3 – 5° C above the dough temperatures are recommended [...] fermentation chamber temperatures should be set. Also here, the fermentation times for tin bread should lie at 50 – 60 minutes. Brioche baked goods have longer final proof times of up to three hours with lower fermentation temperatures. Buns: For the production [...] production of hamburger buns, very warm and very humid fermentation chambers are common. Here, fermentation chamber temperatures of 35 – 40° C and air humidities of 85 – 90 % are used, for example. The dough pieces are given a very moist upper surface and
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Process phases of a temperature curve In illustration 6.2, the course of the core temperature of a dough piece during interrupted fermentation of wheat morning goods with a storage time of one day is depicted. In general, the temperature curve passes through [...] interrupted fermentation is flexible and can be extended using the corresponding temperature settings to up to three days. Illustration 6.2: Course of the core temperature of interrupted fermentation of wheat morning goods
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Process phases of a temperature curve Following production, the dough pieces are located in special boards with air vents. (illustration 6.7). Illustration 6.7: Stacking boards with dough pieces The course of a temperature curve of fast cooling retarded [...] (illustration 6.8). 1. Cooling phase Rapid drop in temperature of the dough pieces in the stack of boards with suction cooling for approx. 12 minutes at -18° C and high circulating air speed to a core temperature of approx. 5 – 8° C 2. Storage phase In the fully [...] fully automatic fermenter or in the cold store at temperatures between 5 – 8° C for up to 36 hours 3. Conditioning and maturing phase According to the type, dough pieces are brought to a core temperature of 8° C or 15° C respectively (fermentation maturity)
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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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to the convection, a rapid transfer of heat takes place. Temperatures of approx. 120° C are normally sufficient to reach the core temperature of 78° C after around 75 minutes. The core temperature has to be maintained for at least 10 minutes. For a rapid [...] the pasteurization time is shortened. These ovens frequently have a core temperature sensor. The length of the baking program depends on achieving the necessary core temperature in this case. As soon as the packages with the sliced bread have left the [...] of bread is understood to be the packaging of the whole loaf or sliced loaf and the subsequent re-heating up to a core temperature of 78° C. Corresponding heat-resistant packaging materials are necessary for wrapping. In the case of the packaging, this
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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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individual baking stages can be controlled in the temperature zones in such an exact way as is the case with the rack oven. The baking temperatures are, due to the high convection speeds and the higher temperature stability of the oven, approx. 30° C lower than [...] of pre-baked products, the rack oven has proven itself for the first baking phase. By the exact control of the baking temperature, quantity of steam, convection speed and release of steam during the individual baking phases, the crust crack of the baked [...] also be baked in tunnel ovens. Here too, the baked goods pass through exactly controllable baking stages with the desired temperatures, quantities of steam and air speeds. Table 7.3: Examples of the first baking phase in the rack oven Illustration 7.4: Pre-baked
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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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packaging). A core temperature of -7° C has first to be obtained here. During the subsequent storage freezing at -22° C, the core temperature drops to below -20° C. For frozen storage, the observance of constant storage temperatures is imperative to avoid [...] bakeries. Thawing and fermenting unfermented frozen dough pieces can take place in the fully automatic fermenter or at room temperature with a subsequent fermentation in the fermentation chamber. The dough pieces should be thawed initially before baking and
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