the usual course of temperature of retarded fermentation together with morning goods in the cold dough installation. But a longer subsequent fermentation time has to be taken into consideration to obtain the required core temperature before baking. The
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cooling chamber temperature (5 – 8° C) – also possible without additional cooling total times of storage of the dough pieces of up to 36 hours higher flexibility during the production of the dough pieces Disadvantages: susceptible to temperature fluctuations
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baskets. The core temperature before the baking process has a significant influence on the baking results. Here, a too cold core temperature leads, in part, to a massive separation of the crumb, shown in illustration 6.13. The temperature in the core should [...] Various core temperatures before baking During storage in the cooling chambers, various possibilities are available during processing. Here the dough pieces can be processed unrestricted on trays, in fermentation baskets or in connected tins. Fermentation [...] should be at least 18° C for a closed crumb. Illustration 6.13: Baking results with different core temperatures of the dough pieces before baking (retarded fermentation)
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of the parameters of temperature and yeast quantity. The use of a suction cooler is typical, whereby other systems are also used. Decisive is the rapid lowering of temperature by means of high air speeds, whereby the core temperature of the dough pieces [...] pieces is reduced to 5 – 8° C within 10 – 15 minutes. The storage phase of the dough pieces also takes place at temperatures of 5 – 8° C.
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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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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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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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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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