Dough preparation Before the preparation of the dough into the desired baked goods shape, a dough resting time at cool temperatures is required. Dough cooling and dough relaxation can take place with blocks of dough in the cooling chamber or in a cooling
read more »

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
read more »

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
read more »

broad baked goods shape, blistered upper surface Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high Remedy: prove dough pieces at a maximum of [...] broad baked goods shape, blistered upper surface Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high Remedy: prove dough pieces at a maximum of
read more »

consumers and processors. The advantages here are in the smell and taste. When processing butter, lower dough temperatures and lower fermentation temperatures are recommended to prevent the fat melting out. In baking tests (sandwich bread) with 4 % each of margarine [...] wheat flours used influence the freshkeeping of the baked goods. Flours with high falling numbers and high gelatinization temperatures often lead to dry baked goods. Table 12.1: Recommendation for analytical values of wheat flours for soft baked goods Sugar [...] effect in comparison to vegetable oil. Pastry margarines provide somewhat more stable doughs, which are less susceptible to temperature and which have a finer baked goods crumb compared to butter or vegetable oil. Animal fats: Animal fats, such as lard, suet
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 »

on 12.6: “Pan flow” of bun dough pieces towards the end of the final proof time In addition, an influence on the dough temperature is enabled via cooled, stockpiled wheat sponges. Also the use of yeast can be reduced. In the case of doughs which are rich
read more »

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
read more »

time as possible to not dry out the baked goods and to achieve long freshkeeping. It has to be considered here that a core temperature of at least 95° C has to be reached to avoid key-holing and wrinkling. Table 12.2: : Examples of baking parameters for various [...] process. For hamburger buns, an addition of steam is not required as fermentation takes place with a high fermentation temperature and air humidity and sufficient condensate forms during the baking process. If the dough pieces are sprayed with glaze before
read more »

flat baked goods shape. In the case of a too low oven temperature, the addition of steam has to be reduced, as this lowers the temperature in the baking chamber even more. If the oven temperature is too high, the addition of steam can be increased slightly [...] fermentation state, baking temperature and amount of steam (cf. Schünemann et al. 2016) In the course of the baking process, various processes take place in the dough/baked goods which sometimes overlap. Depending on the temperature in the dough or the baked [...] roughly 40 minutes of baking time. The temperature in the centre of the crumb does not rise any further, as the total water in the crumb would first have to evaporate. In the outer areas of the crust, the temperature continues to rise towards the end of
read more »