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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/Final proof time The ready-processed dough pieces are fermented at fermentation temperatures of 30 – 35° C. In the case of butter baked goods, fermentation temperatures of 25 – 30° C are advantageous. In the case of baked goods from confectionery yeast
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of retarded fermentation are very flexible in regard to the time of storage. Due to the influence of the parameters of temperature and yeast quantity, storage times of up to 48 hours are possible. Dough pieces for morning goods, confectionery baked goods [...] support the dough pieces during cold dough processing and make it possible to have baked goods of a high quality. The dough temperatures should be from 22 – 25° C depending on the type of baked goods. Before the storage phase, the dough pieces are cooled quickly [...] – 5° C. After the storage phase, the dough pieces are gently acclimatized and allowed to prove. A too fast increase in temperature is to be avoided because of the unwanted formation of condensate.
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Moreover, rye starch gelatinizes in a lower temperature area than wheat starch, which leads to the temperature optimum of the starch decomposing α-amylases being in the area of the gelatinization temperature of the rye starch. During gelatinization, the [...] starch is particularly susceptible to enzymatic decomposition. Illustration 8.3: Gelatinization temperature area of rye starch and wheat starch as well as temperature dependency of the amylase activity If the activity of the α-amylase is not inhibited, then [...] separation of the crust and thus prevent the formation of an elastic crumb with good slicing properties. In addition to the temperature, the activity of the α-amylase is also influenced by the pH value. The pH optimum of the α-amylase lies in an area of pH
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Yeast 0.040 kg Water 2.000 l Total weight 4.040 kg Processing Mixing time: 5 minutes Dough temperature: 24° C Bulk fermentation time: 1 – 2 hours at room temperature, approx. 15 hours in the cooling chamber Ingredients Dough Poolish 4.040 kg Wheat flour [...] Yeast 0.150 kg Water, approx. 4.800 l Total weight 17.910 kg Processing Mixing time: 6 + 4 minutes, spiral mixer Dough temperature: 24° C Bulk fermentation time: 30 – 40 minutes Scaling weight: 0.600 kg Intermediate proof: 5 – 10 minutes Instructions [...] the end of the baking time. Final proof: overnight at 5° C and 75 % relative air humidity (retarded fermenta-tion) Baking temperature: 230° C, dropping to 210° C, giving slight steam Baking time: 30 – 35 minutes PDF-Download (467 KB)
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¾ proof and allow to dry at room temperature. Wash once again before baking, if necessary sprinkle with coarse sugar and/or nibbed almonds and bake with open damper. Final proof: approx. 40 minutes Baking temperature: 190° C Baking time: approx. 30 minutes [...] Yeast 0.700 kg Water, approx. 4.100 l Total weight 20.000 kg Processing Mixing time: 2 + 7 minutes, spiral mixer Dough temperature: approx. 27° C Bulk fermentation time: approx. 15 minutes Scaling weight: 0.400 – 0.450 kg Intermediate proof: none Instructions
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adjusted to the temperatures, standing times and dough firmness of the single stages. Short sourdough processes require a higher quantity of starter than long sourdough processes. Initial and maturing temperature of the sourdough The temperature is one of the [...] these sourdoughs give a strong bread taste. Attention has also to be paid to the influence of the temperature on the speed of acidification. Too low temperatures slow down the metabolic activity of the micro-organisms, so that less acid is formed and the [...] the most important influencing variables of sourdough fermentation. It is mainly based on the micro-organisms used. Temperatures of 30° C and above mainly benefit the homo-fermentative lactic acid bacteria which only form lactic acid. Processing of this
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spiral mixer Dough temperature: 24 – 25° C Bulk fermentation time: 60 minutes covered in dough basins Scaling weight: 0.350 kg Intermediate proof: 20 minutes Processing: barra rustica Final proof: 70 minutes at approx. 22° C Baking temperature: 235° C, giving [...] 040 kg Water 2.000 l Total weight 4.040 kg Processing Mixing time: 4 minutes (homogenize all the ingredients well) Dough temperature: 25° C Bulk fermentation time: 3 hours in the room, then overnight at 5° C Ingredients Dough Poolish 4.040 kg Wheat flour
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