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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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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of the air speeds achieved, it is possible to discharge the heat and to cool the dough pieces quickly and gently to core temperatures of an average of 5 – 8° C. Illustration 6.5: Function principle of air circulation in suction cooling (MIWE) Illustration
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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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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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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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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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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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dough pieces from cold dough methods, the advantage is that the pre-baked goods are less susceptible to fluctuations in temperature and can be handled more easily during the completion of baking in the branch bakery. The sales staff does not have to determine
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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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