/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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Yeast 0.600 kg Water, approx. 6.500 l Total weight 20.000 kg Processing Mixing time: 3 + 3 minutes, spiral mixer Dough temperature: 20 – 22° C Bulk fermentation time: 15 minutes Intermediate proof: 15 – 20 minutes Instructions for use: Fold in 0.250 kg [...] to relax once again in the refrigerator for 30 minutes and process into croissants. Final proof: 50 – 60 minutes Baking temperature: 220° C Baking time: 15 – 18 minutes PDF-Download (221 KB)
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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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acid and acetic acid to be contained in the sourdough in a ratio of approx. 80/20. Due to the different dough yields and temperatures of the individual sourdough stages, both the homo-fermentative and the hetero-fermentative lactic acid bacteria in the
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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 0.600 kg Water, approx. 4.600 l Total weight 18.950 kg Processing Mixing time: 3 + 3 minutes, spiral mixer Dough temperature: 15 – 18° C Bulk fermentation time: none Intermediate proof: none Instructions for use: Fold in 0.250 kg to 0.400 kg roll-in [...] refrigerator for 30 minutes and then process into the desired Danish pastry baked goods. Final proof: 50 – 60 minutes Baking temperature: 190 – 210° C, giving steam Baking time: 15 – 25 minutes, depending on size PDF-Download (189KB)
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biochemical processes take place which, in turn, depend on many factors. Over and above the raw materials used, mainly time, temperature and dough yield play a large role in sourdough processes. In the following chapters, the fundamental terms, connections
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from grain (barley, wheat, rye or spelt). Here, the grain is brought to germination under defined conditions (moistness, temperature and time). During the germination process, enzymes, mainly amylases, proteases and cellulases, are formed and the insoluble [...] and malt extracts, a difference is made between enzyme active and enzyme inactive malt products. Decisive is a specific temperature control during the kiln-drying process (malt flour) or during vacuum steaming (malt extract). The different effects are [...] substances such as maltose (malt sugar). Subsequently, this is filtered and, with the help of vacuum steaming and a specific temperature, the desired content of solids set. Malt extract stands out due to a high percentage of reducing sugars, among other things
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simplifies the production of sourdoughs in large quantities considerably. Here, fermentation containers are used where the temperature can be set and which enable the manufacture of large quantities of liquid sourdough in one step. One-stage or multi-stage
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Yeast 0.300 kg Water, approx. 1.800 l Total weight 16.100 kg Processing Mixing time: 2 + 6 minutes, spiral mixer Dough temperature: 26 – 28° C Bulk fermentation time: approx. 15 minutes Scaling weight: 2.200 kg/30 pieces Intermediate proof: approx. 15
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