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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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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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
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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
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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.
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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
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ng crispness lively shine and optimum graining open-textured and moist crumb Disadvantages: susceptible in the case of temperature fluctuations relatively strong decomposition of the dough pieces determination of the optimum fermentation maturity difficult
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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
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Process phases of a temperature curve Illustration 6.4 shows the course of the core temperature of retarded fermentation of baguette dough pieces with a storage time of one day. The temperature curve usually passes through three phases which are described [...] dough pieces in the freezer at -18° C or in the fully automatic fermenter at -8° C to a core temperature of approx. 5° C 2. Storage phase Storage at temperatures of 0 – 5° C depending on the baked goods and the result desired for up to 48 hours 3. Fermentation [...] on phase Acclimatization and fermentation of the dough pieces in 3 – 5 hours to 25° C Illustration 6.4: Course of core temperature of retarded fermentation of baguettes
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place. At the same time, the dough pieces in the stack of boards are protected against drying out and rapid increases in temperature.
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