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
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the quantity of addition of baking yeast use of sugar substances in the form of improvers and malts dough temperature dough yield climate (temperature and humidity) during the fermentation process
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Guiding values for baking times, initial baking temperatures and capacities Table 13.6: Baking times for various types of baked goods Table 13.7: Initial baking temperatures for various types of baked goods Table 13.8: Capacities of baking ovens
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Storage temperature Recrystallization takes place fastest in the temperature area of around 0° C. By means of freezing or storage at high temperatures, this can be delayed. Warm storage is almost never used in practice, however, as temperatures above 55° [...] baking should take place at high temperatures and baking finished with a dropping heat. Shorter baking times at high temperatures lead to a higher water content in the crumb than long baking times at lower temperatures. Improvers/Mixes Improvers such as
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tion maximum in amylograph units (AU)) of the paste as well as the relevant temperature (temperature in the gelatinization maximum) can be read. Furthermore, the temperature at the start of gelatinization can be ascertained. Illustration 2.29: Mixing [...] suspension (80 g flour with 450 ml water) is heated while being stirred continuously. Here, the temperature is raised by 1.5° C per minute until a temperature of 95° C is reached. During this process, the flour-water suspension gelatinizes and the firmness [...] depending on the gelatinization maximum and gelatinization temperature In comparison to rye flours, wheat flours have significantly higher viscosities in the gelatinization maximum. Moreover, the temperature range of the gelatinization is higher than in the case
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this, the baked goods are, after the first baking phase and a cooling phase of 15 minutes at room temperature, cooled in the blast freezer to a core temperature of approx. 25° C and then packed in plastic bags. The foil should have a strength of 40 µm and [...] baked goods, following the first baking phase and a cooling phase of 15 minutes at room temperature, are frozen in the blast freezer at -35° C to a core temperature of -5° C. Subsequently, the baked goods are packed in plastic bags, put into the freezing [...] final consumer. Freezing pre-baked goods: cooling after the baking process to 50 – 60° C core temperature blast freezing at approx. -35° C to a core temperature of approx. -5° C packaging in plastic foil plus carton packaging frozen storage at -20° C for
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depends on the temperature and the size of the sourdough batch. Should the temperature be kept in a warm range and should the sourdough batch be very large, then less starter is required. Is the sourdough batch very small or the temperature kept cool, then [...] starter, the average temperature of the sourdough during the process is decisive, the warmer the sourdough is processed, the less starter is required. Recommendations for quantities of starter for different sourdough temperatures are shown in table 8 [...] preparation. One huge advantage of the basic sour method lies in the high processing tolerance and the low sensitivity to temperature. One-stage basic sour method One sourdough method, which is frequently used in practice and which has proven itself, is
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Dough warming The factor of dough warming and thus the dough temperature is the sum of all factors providing energy, e.g. qualities of raw materials, ingredient and ambient temperature, mixing system and mixing time. In table 5.15, the different mixing
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baked goods require cooler and longer baking. The common baking temperatures lie between 180° C and 230° C, but can, for certain specialities, be higher or lower. Table 10.9: Baking temperatures and baking times for various baked goods from confectionery [...] colouring, a thin crust and a moist crumb. Too short or too long baking detracts from the quality considerably. The baking temperatures and baking times are based on the dough weight and the shape of the baked goods, but also on the typical content of sugar [...] are generally baked without steam. During baking in a moving baking atmosphere, in the rack oven for example, the baking temperature is lowered by 10 – 20° C and baking takes place giving a little steam.
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using a guillotine cutter or a round-knife cutter. Final proof: 120 minutes Baking temperature: 180° C, giving steam Baking time: approx. 90 minutes (core temperature: 98° C) Pasteurization of pre-packed sliced bread: Cut the well-cooled bread, wrap in [...] kg Salt 0.220 kg Water, approx. 8.400 l Total weight 19.420 kg Processing Mixing time: 3 – 4 minutes, spiral mixer Dough temperature: 25 – 26° C Bulk fermentation time: none Scaling weight: 0.850 kg Intermediate proof: none Instructions for use: After mixing [...] on a perforated tray laid out with baking paper and pasteurize for approx. 75 minutes at approx. 120° C. Here the core temperature of 78° C has to be maintained for 10 minutes. PDF-Download (207 KB)
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