Storage temperatures The storage temperature of the dough pieces is based on the desired storage time. A storage temperature of -7° C is adequate for up to two days. For longer storage times, -18 to -22° C is recommended. Table 6.2: Storage time and storage [...] storage temperature depending on the dough piece
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quality of baked goods: raw material qualities mixing system mixing speed type of dough dough size dough firmness dough temperature type of dough method precursors pre-treatment of the flour The influences and effects of incorrect mixing on the quality
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in the company. Table 5.16: Average optimum dough temperatures Effects of non-optimal dough temperatures Good machinability and dry and woolly doughs have a close connection to the dough temperature. Too cold or too warm doughs are difficult to process [...] Dough temperatures The dough temperature is a further important parameter after the mixing time for the production of baked goods. This is adjusted individually depending on the parameters of the dough method and the relevant type of baked goods. Already [...] regulated by the dough temperature. Among these are: swelling of the flour components regulation of the dough development influence on the fermentation behaviour regulation of the enzymatic processes In table 5.16, the average dough temperatures of various types
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pieces, a defined fermentation process, also called final proof, takes place which can be controlled individually via time, temperature and air humidity. Depending on the dough method, the fermentation process can last for between 30 and 90 minutes. In the
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are very different, here the enzymes can form, change or decompose substances. The intensity of the effect depends on the temperature, time, pH value and the content of freely available water (a w value). The function principle and the effect of enzymes
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phases are controlled via the length of the dough sheet and the speed of the dough sheet. In addition to the low room temperature of 16 – 18° C, the dough sheet/sheet of fat can pass through defined cooling zones or maturing zones. Depending on the type
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Dough preparation Before the preparation of the dough into the desired baked goods shape, a dough resting time at cool temperatures is required. Dough cooling and dough relaxation can take place with blocks of dough in the cooling chamber or in a cooling
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achieved by raising the baking temperature in several steps and a specific control of the addition of steam and convection speed. Alternatively, the dough pieces can be thawed for approx. 30 minutes at room temperature and then baked at 200° C. Example: [...] croissants, fermented frozen, 20 minutes of thawing time at room temperature in the MIWE AERO 8.64 Example: Baking program for croissants, fermented frozen, without thawing phase at room temperature in the MIWE AERO 8.64 Illustration 11.14: Croissants baked [...] Baking process The optimum baking temperatures are 190 – 220° C. A static, but also a moving baking atmosphere with convection are suitable. For baking, a medium addition of steam is recommended. The steam supports the development of volume and helps
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goods qualities, fermentation at cool temperatures of 26 – 30° C and a relative air humidity of 75 – 80 % are recommended. In the case of butter croissants and butter Danish pastry baked goods, the fermentation temperature should have a maximum of 28° C to [...] pieces, low fermentation temperatures are recommended. More stable dough pieces are obtained which are more suitable for freezing. In the case of retarded fermentation and interrupted fermentation, the final fermentation temperature should be set to a maximum [...] to a maximum of 75 % volume. A regular layering and sharp baked goods contours are thus achieved. Too high fermentation temperatures and a too long fermentation lead to faults in baked goods. Illustration 11.13: Croissant dough pieces, fermented
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mixed briefly (processing via craft dough sheeters) or mixed fully (processing via dough sheeting installations). Dough temperatures of 16 – 20° C are aimed for and the doughs processed cool. It is important to allow sufficient time for relaxation between
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