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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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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develop the gluten network correctly to obtain smooth and sleek doughs with a high fermentation tolerance. The optimum dough temperatures are around 25 – 28° C. In the case of doughs with contents of sugar above 20 % based on flour and common amounts of fat
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/Final proof time The ready-processed dough pieces are fermented at fermentation temperatures of 30 – 35° C. In the case of butter baked goods, fermentation temperatures of 25 – 30° C are advantageous. In the case of baked goods from confectionery yeast
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baked goods require cooler and longer baking. The common baking temperatures lie between 180° C and 230° C, but can, for certain specialities, be higher or lower. Table 10.9: Baking temperatures and baking times for various baked goods from confectionery [...] colouring, a thin crust and a moist crumb. Too short or too long baking detracts from the quality considerably. The baking temperatures and baking times are based on the dough weight and the shape of the baked goods, but also on the typical content of sugar [...] are generally baked without steam. During baking in a moving baking atmosphere, in the rack oven for example, the baking temperature is lowered by 10 – 20° C and baking takes place giving a little steam.
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optimum processing temperature of butter is 15° C. If the butter is shaped into a sheet of fat in laminating installations, it is introduced to the fat pump with a temperature of approx. 8° C and warms to the processing temperature. Also the technologically [...] tear when processing, are used for laminating. In the case of cool processing temperatures, the margarine layers may not be too firm and in the case of warmer temperatures, not become too soft. This is achieved by a high content of fat of approx. 90 % [...] pastry baked goods. With the qualities of butter available today and the optimized manufacturing processes at low room temperatures for laminating, butter is also suitable for folded or laminated doughs. Should the baked goods be described as butter baked
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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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phases are controlled via the length of the dough sheet and the speed of the dough sheet. In addition to the low room temperature of 16 – 18° C, the dough sheet/sheet of fat can pass through defined cooling zones or maturing zones. Depending on the type
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