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)
read more »
Storage temperature Recrystallization takes place fastest in the temperature area of around 0° C. By means of freezing or storage at high temperatures, this can be delayed. Warm storage is almost never used in practice, however, as temperatures above 55° [...] baking should take place at high temperatures and baking finished with a dropping heat. Shorter baking times at high temperatures lead to a higher water content in the crumb than long baking times at lower temperatures. Improvers/Mixes Improvers such as
read more »
series of sensory tests: careful planning and implementation of the test creation of the same test conditions (normal room temperature, uniform lighting conditions, sufficient sample material) examiners should not consume alcohol and/or coffee in advance
read more »
chewing. The extent of the development of the starch depends on the amount of liquid added, the dough method, the oven temperature and the consistency of the starch. Long freshkeeping Bread loses water and aroma substances during the time of storage.
read more »
Basics of vacuum conditioning In vacuum conditioning, the fact that the boiling temperature of water depends on the pressure is used. This dependency is shown in illustration 14.1. Illustration 14.1: Boiling point of water depending on the pressure In [...] evaporation enthalpy. Here, the product cools from the inside to the outside. This means that, depending on the product, a core temperature of 35 – 55° C is reached within two to six minutes, according to the installation. After cooling, the pressure balance can [...] can be achieved. As a result of this treatment, the products are suitable for packaging in foil bags and storage at room temperature for several days. In the case of some installations, the possibility also exists to carry out re-moistening of the products
read more »
way that a core temperature of at least 96° C is obtained. Reaching the core temperature depends on the type of oven, the scaling weight of the dough pieces, the selection of the initial baking temperature and the course of temperature of the baking program [...] program. The time which is required to achieve a core temperature of 96° C should be determined empirically for each type of bread. Following the cooling of the bread, packaging takes place in gas-tight foil to prevent drying. The wrapped bread can then [...] parameters. Table 13.2: Storage times after the first baking phase of the interrupted baking method depending on the storage temperature Some manufacturers of cold dough technology offer climatic chambers for cool storage of the pre-baked products. In these
read more »
Note on cookies
Our website uses cookies. Technically necessary cookies ensure the basic functionality of our website. One cookie serves to save your cookie settings, another cookie assigns your browser a session on the server. This only affects the content you see and is not evaluated or processed by us. On the other hand, we use cookies to help us continually improve our content for you. For this purpose, pseudonymised data of website visitors are collected and evaluated. You can revoke or change your consent to the use of these cookies at any time by clicking on the “Manage cookie settings” button on the data protection policy page. More information about us can be found in the Imprint.
