baking phase is to be chosen in such a way that a core temperature of at least 96° C is achieved. For this, approx. 25 minutes are sufficient for 0.750 kg loaves. Initial baking is done at temperatures usual in the company which, depending on the type of
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kg Salt 0.200 kg Water, approx. 5.000 l Total weight 18.180 kg Processing Mixing time: 6 + 2 minutes, spiral mixer Dough temperature: 27 – 28° C Bulk fermentation time: 30 minutes Scaling weight: 1.150 kg Intermediate proof: none Instructions for use: After [...] dock and load, giving steam which is allowed to escape after approx. 2 minutes. Final proof: approx. 70 minutes Baking temperature: 260° C, dropping, giving steam Baking time: approx. 60 minutes PDF-Download (219 KB)
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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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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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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
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Yeast 0.100 kg Water, approx. 6.300 l Total weight 18.400 kg Processing Mixing time: 6 + 2 minutes, spiral mixer Dough temperature: 28 – 29° C Bulk fermentation time: approx. 20 minutes Scaling weight: 1.150 kg Intermediate proof: none Instructions for [...] at full proof, giving steam which is allowed to escape after approx. 2 minutes. Final proof: approx. 60 minutes Baking temperature: 260° C, dropping, giving steam Baking time: approx. 60 minutes PDF-Download (403 KB)
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