of yeast and the dough firmness to the production conditions. Processing Mixing time: 2 + 6 minutes, spiral mixer Dough temperature: 25 – 26° C Bulk fermentation time: 10 – 15 minutes Scaling weight: 1.800 kg/30 pieces Intermediate proof: 15 minutes P [...] Processing: as desired Final proof: retarded fermentation at 5° C, subsequently, approx. 2 hours at 26 – 28° C Baking temperature: 240° C, giving steam Baking time: 18 – 20 minutes PDF-Download (363 KB)
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Yeast 0.300 kg Water, approx. 5.800 l Total weight 16.700 kg Processing Mixing time: 2 + 6 minutes, spiral mixer Dough temperature: 25 – 26° C Bulk fermentation time: 10 – 15 minutes Scaling weight: 0.065 – 0.075 kg Intermediate proof: approx. 10 minutes
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are recommended. These lead to a better water storage and moistness, which counteracts rapid drying out. Dough temperature The dough temperature should be 24 – 26° C. With too cool doughs, some upper surface dampness appears. As a result, stronger dusting [...] crust crack behaviour is improved. An extension of the final proof time to up to 5 hours (adjustment of the fermentation temperature and air humidity) has positive effects on the crumb moistness as well as on the smell and taste of the baked goods. At no
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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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individual baking stages can be controlled in the temperature zones in such an exact way as is the case with the rack oven. The baking temperatures are, due to the high convection speeds and the higher temperature stability of the oven, approx. 30° C lower than [...] of pre-baked products, the rack oven has proven itself for the first baking phase. By the exact control of the baking temperature, quantity of steam, convection speed and release of steam during the individual baking phases, the crust crack of the baked [...] also be baked in tunnel ovens. Here too, the baked goods pass through exactly controllable baking stages with the desired temperatures, quantities of steam and air speeds. Table 7.3: Examples of the first baking phase in the rack oven Illustration 7.4: Pre-baked
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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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Dough temperature: 27 – 28° C Bulk fermentation time: approx. 90 minutes Scaling weight: 1.200 kg Intermediate proof: none Processing: round Final proof: retarded fermentation at + 5° C, subsequently, approx. 3 hours at 26 - 28° C Baking temperature: 250°
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Core temperatures of various baked goods In the case of cold dough methods, the core temperature of the dough pieces before baking is also decisive for successful baked goods. Depending on the size and the shape of the baked goods, a core temperature of [...] Illustration 6.11: Required core temperatures of dough pieces before baking In table 6.6, dough pieces and the corresponding baking results with different core temperatures are shown. Depending on the core temperature, the crust crack behaviour (from [...] change. In the case of too cool core temperatures, hollow spaces can form in the crumb. Too high core temperatures can accompany this with an aerated crumb and little shine. Table 6.6: Effects of different core temperatures on the crust crack and the volume
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Air humidity and temperature with cold dough methods The relative air humidity is the amount of water in per cent which can be absorbed by the air with a prescribed temperature. Depending on the temperature, air can absorb various amounts of water, resulting [...] different air humidity. Air with the same water content (absolute air humidity) is moist at cool temperatures (high relative air humidity) and dry at warm temperatures (low relative air humidity). Via the regulation of the relative air humidity in the various [...] upper surface, by means of which typical faults in baked goods can be avoided. Table 6.11: Air humidity depending on the temperature
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Process phases of a temperature curve Following production, the dough pieces are located in special boards with air vents. (illustration 6.7). Illustration 6.7: Stacking boards with dough pieces The course of a temperature curve of fast cooling retarded [...] (illustration 6.8). 1. Cooling phase Rapid drop in temperature of the dough pieces in the stack of boards with suction cooling for approx. 12 minutes at -18° C and high circulating air speed to a core temperature of approx. 5 – 8° C 2. Storage phase In the fully [...] fully automatic fermenter or in the cold store at temperatures between 5 – 8° C for up to 36 hours 3. Conditioning and maturing phase According to the type, dough pieces are brought to a core temperature of 8° C or 15° C respectively (fermentation maturity)
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