time: 3 + 6 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: none Scaling weight: 0.750 kg Intermediate proof: 10 minutes Processing: 4-piece method Final proof: 70 minutes Baking temperature: 240° C, dropping to 200° C, giving steam
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bacillus, as the bacteria forming the spores occur in large numbers on grasses and tuberous plants. The spores can survive temperatures of up to 130° C and therefore the baking process. When cooling and storing the baked goods, the spores germinate. In general [...] lly and threads like spider’s webs are drawn when it is torn off. Growth is benefitted by high water activity and warm temperatures. For this reason, rope disease appears more often during the summer months. Rope disease can appear in wheat bread, mixed [...] baked goods. For germination, the spores require pH values of around 6.0. With high rates of contamination and high storage temperatures, the bacterial spores can also germinate with low pH values of up to around 5.4, however. As effective counter-measures
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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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Preservatives With certain climatic conditions (high temperatures, high air humidity), the use of preservatives is practically unavoidable. This applies in particular to sensitive products such as toast bread, sandwich bread or brioche baked goods. To
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the oven have the same baking temperature during operation. As a result of the gentle heat, it is still possible, nevertheless, to bake different products such as tin bread and croissants at the same uniform temperature. Steamtube ovens have a very good [...] consecutively without long periods of subsequent heating. But this also brings a relatively lethargic temperature behaviour and has an effect if the temperature has to be changed (Hein S.à r.l. 2020; cf. Baker Perkins Historical Society 2018; Schünemann et [...] slightly into the firing chamber. The end of the pipe is heated in the heating chamber and steam appears in the pipes with a temperature of up to 300° C. The steam rises and heats the pipes in the upper section, where they jut into the baking chamber. By the
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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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that the oven loses practically no temperature during loading. This can also be of a disadvantage should lots of products with different temperature curves be baked, as it takes comparatively long for a drop in temperature in the oven to take place. For this [...] this reason, thermal oil ovens are mostly suitable for baking products which require the same baking temperature. Thermal oil ovens are available as different models such as trolley ovens, deck ovens or tunnel ovens. In the baking chamber of a trolley
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are mainly used for pre-baked baguettes, baguette rolls or ciabatta due to their special route of baking with different temperatures and climatic zones. As a result of the special baking climate, pre-baked goods can be made which have practically no crust
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are positioned above one another in separate decks. Tunnel ovens are normally divided into several zones where different temperatures can be set. The individual zones are separated from one another by curtains. In addition, some tunnel ovens have fans installed
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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
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