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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baking phase is to be chosen in such a way that a core temperature of at least 96° C is achieved. For this, approx. 25 minutes are sufficient for 0.750 kg loaves. Initial baking is done at temperatures usual in the company which, depending on the type of
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Completion of baking of pre-baked goods To finish baking in the branch bakeries, the pre-baked products should already have room temperature or be thawed. For this, these are only placed on the baking trays shortly before the second baking phase. A drying out of [...] to the size of the baked goods and the desired level of colouring. It is recommended that the baked goods reach a core temperature of more than 90° C to largely reverse the recrystallization of the starch and thus achieve optimum crumb properties. As
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cooling chamber temperature (5 – 8° C) – also possible without additional cooling total times of storage of the dough pieces of up to 36 hours higher flexibility during the production of the dough pieces Disadvantages: susceptible to temperature fluctuations
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Process phases of a temperature curve Illustration 6.4 shows the course of the core temperature of retarded fermentation of baguette dough pieces with a storage time of one day. The temperature curve usually passes through three phases which are described [...] dough pieces in the freezer at -18° C or in the fully automatic fermenter at -8° C to a core temperature of approx. 5° C 2. Storage phase Storage at temperatures of 0 – 5° C depending on the baked goods and the result desired for up to 48 hours 3. Fermentation [...] on phase Acclimatization and fermentation of the dough pieces in 3 – 5 hours to 25° C Illustration 6.4: Course of core temperature of retarded fermentation of baguettes
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ng crispness lively shine and optimum graining open-textured and moist crumb Disadvantages: susceptible in the case of temperature fluctuations relatively strong decomposition of the dough pieces determination of the optimum fermentation maturity difficult
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