of the air speeds achieved, it is possible to discharge the heat and to cool the dough pieces quickly and gently to core temperatures of an average of 5 – 8° C. Illustration 6.5: Function principle of air circulation in suction cooling (MIWE) Illustration
read more »

of the parameters of temperature and yeast quantity. The use of a suction cooler is typical, whereby other systems are also used. Decisive is the rapid lowering of temperature by means of high air speeds, whereby the core temperature of the dough pieces [...] pieces is reduced to 5 – 8° C within 10 – 15 minutes. The storage phase of the dough pieces also takes place at temperatures of 5 – 8° C.
read more »

hours by the influence of the parameters of temperature and yeast quantity. The yeast activity and the enzyme activity are delayed. The aggregate state of the water is “liquid”. The retarded fermentation temperature is > -4° C. Main points of interrupted [...] fermentation adjust the yeast quantity to the storage time rapid drop in temperature at the start relative air humidity around 75 % core temperature of the dough pieces before baking > 16° C
read more »

Storage temperatures Table 6.3 shows the connection between the storage time and the desired storage temperature. With optimum dough processing conditions, retarded fermentation can, depending on the parameters, be extended up to 48 hours. Table 6.3: [...] 3: Storage temperatures and amounts of yeast depending on the storage time
read more »

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.
read more »

packaging). A core temperature of -7° C has first to be obtained here. During the subsequent storage freezing at -22° C, the core temperature drops to below -20° C. For frozen storage, the observance of constant storage temperatures is imperative to avoid [...] bakeries. Thawing and fermenting unfermented frozen dough pieces can take place in the fully automatic fermenter or at room temperature with a subsequent fermentation in the fermentation chamber. The dough pieces should be thawed initially before baking and
read more »

Process phases of a temperature curve In illustration 6.2, the course of the core temperature of a dough piece during interrupted fermentation of wheat morning goods with a storage time of one day is depicted. In general, the temperature curve passes through [...] interrupted fermentation is flexible and can be extended using the corresponding temperature settings to up to three days. Illustration 6.2: Course of the core temperature of interrupted fermentation of wheat morning goods
read more »

cooling retarded fermentation takes place based on the aggregate state of the water contained in the dough piece, the storage temperature and the yeast activity during processing. The parameters and pictures of baked goods shown in table 6.1 are in relation
read more »

approx. -4° C. Main points of interrupted fermentation rapid lowering of temperature at the beginning slow rise in temperature towards the end final proof temperature = dough temperature relative air humidity around 75 % [...] of the parameter of temperature. This means, the yeast activity and the enzyme activity are halted. During storage, the greatest part of the water is present in a solid aggregate state (ice). The interrupted fermentation temperature is ≤ -7° C. As a result
read more »

baking results Disadvantages: a lot of space required for storage in rack trolleys higher energy costs due to low storage temperature less aroma and taste than with retarded fermentation
read more »