oven. Wood pellets are fired via the burners to heat the baking chamber. Each deck has its own burner, whereby various temperatures can also be realized. After the heating process, the remains of the ashes are removed with the aid of a high-performance
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here. Coarse grain bread is baked for 4 – 6 hours, pumpernickel for at least 16 hours. Due to the long baking times at low temperatures, an increased enzymatic decomposition of the starch into sugar substances occurs as well as proteins into amino acids.
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high scaling weight are baked initially for the first 2 – 5 minutes at temperatures of 330 – 430° C. The further baking process then takes place in the tunnel oven with temperature curves common for mixed rye bread. The aim is to quickly form a crust and
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Guiding values for baking times, initial baking temperatures and capacities Table 13.6: Baking times for various types of baked goods Table 13.7: Initial baking temperatures for various types of baked goods Table 13.8: Capacities of baking ovens
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margarines in comparison to butter, the doughs are more stable and have a higher fermentation tolerance at common fermentation temperatures of 32° C. Butter is, particularly for reasons of taste, used for high-quality baked goods. Here cooler doughs are used
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Schünemann et al. 2016) In doughs containing fat and sugar, starch grains first begin to swell and gelatinize at higher temperatures. The degree of gelatinization falls with increasing percentages of fat and sugar. In amounts above 7 % in relation to flour
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acid and acetic acid to be contained in the sourdough in a ratio of approx. 80/20. Due to the different dough yields and temperatures of the individual sourdough stages, both the homo-fermentative and the hetero-fermentative lactic acid bacteria in the
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Moreover, rye starch gelatinizes in a lower temperature area than wheat starch, which leads to the temperature optimum of the starch decomposing α-amylases being in the area of the gelatinization temperature of the rye starch. During gelatinization, the [...] starch is particularly susceptible to enzymatic decomposition. Illustration 8.3: Gelatinization temperature area of rye starch and wheat starch as well as temperature dependency of the amylase activity If the activity of the α-amylase is not inhibited, then [...] separation of the crust and thus prevent the formation of an elastic crumb with good slicing properties. In addition to the temperature, the activity of the α-amylase is also influenced by the pH value. The pH optimum of the α-amylase lies in an area of pH
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Yeast 0.600 kg Water, approx. 4.600 l Total weight 18.950 kg Processing Mixing time: 3 + 3 minutes, spiral mixer Dough temperature: 15 – 18° C Bulk fermentation time: none Intermediate proof: none Instructions for use: Fold in 0.250 kg to 0.400 kg roll-in [...] refrigerator for 30 minutes and then process into the desired Danish pastry baked goods. Final proof: 50 – 60 minutes Baking temperature: 190 – 210° C, giving steam Baking time: 15 – 25 minutes, depending on size PDF-Download (189KB)
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Yeast 0.600 kg Water, approx. 6.500 l Total weight 20.000 kg Processing Mixing time: 3 + 3 minutes, spiral mixer Dough temperature: 20 – 22° C Bulk fermentation time: 15 minutes Intermediate proof: 15 – 20 minutes Instructions for use: Fold in 0.250 kg [...] to relax once again in the refrigerator for 30 minutes and process into croissants. Final proof: 50 – 60 minutes Baking temperature: 220° C Baking time: 15 – 18 minutes PDF-Download (221 KB)
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