optimum processing temperature of butter is 15° C. If the butter is shaped into a sheet of fat in laminating installations, it is introduced to the fat pump with a temperature of approx. 8° C and warms to the processing temperature. Also the technologically [...] tear when processing, are used for laminating. In the case of cool processing temperatures, the margarine layers may not be too firm and in the case of warmer temperatures, not become too soft. This is achieved by a high content of fat of approx. 90 % [...] pastry baked goods. With the qualities of butter available today and the optimized manufacturing processes at low room temperatures for laminating, butter is also suitable for folded or laminated doughs. Should the baked goods be described as butter baked
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025 kg Water (cold) 2.150 l Total weight 7.175 kg Processing Mixing time: 4 minutes slow Standing time: 3 hours at room temperature, approx. 15 hours in the cooling chamber Ingredients Dough Sponge/Biga 7.175 kg Wheat flour type 1050 2.500 kg Wheat flour [...] Water 3.600 l Water, approx. 2.000 l Total weight 18.750 kg Processing Mixing time: 4 + 11 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: approx. 50 minutes Scaling weight: 0.900 kg Intermediate proof: none Instructions for use: [...] out onto setters immediately before loading, cut 4 times and bake giving steam. Final proof: approx. 50 minutes Baking temperature: 250° C, dropping, giving steam Baking time: 55 minutes PDF- Download (263 KB)
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Basics of vacuum conditioning In vacuum conditioning, the fact that the boiling temperature of water depends on the pressure is used. This dependency is shown in illustration 14.1. Illustration 14.1: Boiling point of water depending on the pressure In [...] evaporation enthalpy. Here, the product cools from the inside to the outside. This means that, depending on the product, a core temperature of 35 – 55° C is reached within two to six minutes, according to the installation. After cooling, the pressure balance can [...] can be achieved. As a result of this treatment, the products are suitable for packaging in foil bags and storage at room temperature for several days. In the case of some installations, the possibility also exists to carry out re-moistening of the products
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0.150 kg Yeast 0.500 kg Water 5.800 l Total weight 17.950 kg Processing Mixing time: 5 + 5 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: none Scaling weight: 2.100 kg/30 pieces Intermediate proof: 10 minutes Instructions for use: [...] special black trays for soft rolls and allow to prove. Wash with egg before baking. Final proof: approx. 110 minutes Baking temperature: 250° C Baking time: 9 – 10 minutes PDF-Download (276KB)
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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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high scaling weight are baked initially for the first 2 – 5 minutes at temperatures of 330 – 430° C. The further baking process then takes place in the tunnel oven with temperature curves common for mixed rye bread. The aim is to quickly form a crust and
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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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