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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bacillus, as the bacteria forming the spores occur in large numbers on grasses and tuberous plants. The spores can survive temperatures of up to 130° C and therefore the baking process. When cooling and storing the baked goods, the spores germinate. In general [...] lly and threads like spider’s webs are drawn when it is torn off. Growth is benefitted by high water activity and warm temperatures. For this reason, rope disease appears more often during the summer months. Rope disease can appear in wheat bread, mixed [...] baked goods. For germination, the spores require pH values of around 6.0. With high rates of contamination and high storage temperatures, the bacterial spores can also germinate with low pH values of up to around 5.4, however. As effective counter-measures
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Gradually add carefully towards the end of the mixing time. Processing Mixing time: 2 + 12 minutes, spiral mixer Dough temperature: approx. 28° C Bulk fermentation time: approx. 30 minutes Scaling weight: 1.000 kg Intermediate proof: none Instructions [...] After baking, butter the stollen, sugar and sift with icing sugar when cooled. Final proof: approx. 15 minutes Baking temperature: 190° C Baking time: 50 – 60 minutes PDF-Download (229 KB)
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cooling retarded fermentation takes place based on the aggregate state of the water contained in the dough piece, the storage temperature and the yeast activity during processing. The parameters and pictures of baked goods shown in table 6.1 are in relation
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via a body from a higher to a lower temperature level. Heat conduction is used when baked goods are to be baked directly on the oven plate. Heat conduction can only take place if two bodies of a different temperature touch one another directly. Illustration
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diversity, the quality of the baked goods is also of a high level. Here, during production, many factors, such as the dough temperature, bulk fermentation times, processing and optimum fermentation maturity, have to be coordinated to constantly fulfil the
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mixed briefly (processing via craft dough sheeters) or mixed fully (processing via dough sheeting installations). Dough temperatures of 16 – 20° C are aimed for and the doughs processed cool. It is important to allow sufficient time for relaxation between
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case of hot soaked grain, 10 – 20 % of the coarsely ground grain is scalded with the same weight of boiling water. The temperature of the hot soaked grain is then around 60° C, so that the starch is partially gelatinized and the amylases, which form dextrins
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