¾ proof and allow to dry at room temperature. Wash once again before baking, if necessary sprinkle with coarse sugar and/or nibbed almonds and bake with open damper. Final proof: approx. 40 minutes Baking temperature: 190° C Baking time: approx. 30 minutes [...] Yeast 0.700 kg Water, approx. 4.100 l Total weight 20.000 kg Processing Mixing time: 2 + 7 minutes, spiral mixer Dough temperature: approx. 27° C Bulk fermentation time: approx. 15 minutes Scaling weight: 0.400 – 0.450 kg Intermediate proof: none Instructions
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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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025 kg Water (cold) 2.150 l Total weight 7.175 kg Processing Mixing time: 4 minutes slow Standing time: 3 hours at room temperature, approx. 15 hours in the cooling chamber Ingredients Dough Sponge/Biga 7.175 kg Wheat flour type 1050 2.500 kg Wheat flour [...] Water 3.600 l Water, approx. 2.000 l Total weight 18.750 kg Processing Mixing time: 4 + 11 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: approx. 50 minutes Scaling weight: 0.900 kg Intermediate proof: none Instructions for use: [...] out onto setters immediately before loading, cut 4 times and bake giving steam. Final proof: approx. 50 minutes Baking temperature: 250° C, dropping, giving steam Baking time: 55 minutes PDF- Download (263 KB)
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+ 6 minutes, spiral mixer Dough temperature: 26 – 27° C Bulk fermentation time: none Scaling weight: 0.080 kg Intermediate proof: none Processing: round, in mould trays Final proof: approx. 90 minutes Baking temperature: 260° C, giving slight steam Baking
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flat baked goods shape. In the case of a too low oven temperature, the addition of steam has to be reduced, as this lowers the temperature in the baking chamber even more. If the oven temperature is too high, the addition of steam can be increased slightly [...] fermentation state, baking temperature and amount of steam (cf. Schünemann et al. 2016) In the course of the baking process, various processes take place in the dough/baked goods which sometimes overlap. Depending on the temperature in the dough or the baked [...] roughly 40 minutes of baking time. The temperature in the centre of the crumb does not rise any further, as the total water in the crumb would first have to evaporate. In the outer areas of the crust, the temperature continues to rise towards the end of
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wood pellets. Electrically heated ovens have the advantage that the temperature of the individual decks can be controlled separately. In this way, baked goods with various temperatures can be baked at the same time in the individual decks (e.g. tray cakes [...] gas are less flexible as regards the setting of temperature, but nowadays generally have a central group oven control. This makes it possible to control groups of deck ovens with different temperatures. The advantage of gas and oil as a heating medium
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the success of high-quality baked goods. Here, the processing parameters (dough method, dough yield, mixing time, dough temperature, bulk fermentation time, etc.) are adjusted to one another and have a corresponding influence on the finished baked goods
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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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using a guillotine cutter or a round-knife cutter. Final proof: 120 minutes Baking temperature: 180° C, giving steam Baking time: approx. 90 minutes (core temperature: 98° C) Pasteurization of pre-packed sliced bread: Cut the well-cooled bread, wrap in [...] kg Salt 0.220 kg Water, approx. 8.400 l Total weight 19.420 kg Processing Mixing time: 3 – 4 minutes, spiral mixer Dough temperature: 25 – 26° C Bulk fermentation time: none Scaling weight: 0.850 kg Intermediate proof: none Instructions for use: After mixing [...] on a perforated tray laid out with baking paper and pasteurize for approx. 75 minutes at approx. 120° C. Here the core temperature of 78° C has to be maintained for 10 minutes. PDF-Download (207 KB)
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Yeast 0.040 kg Water 2.000 l Total weight 4.040 kg Processing Mixing time: 5 minutes Dough temperature: 24° C Bulk fermentation time: 1 – 2 hours at room temperature, approx. 15 hours in the cooling chamber Ingredients Dough Poolish 4.040 kg Wheat flour [...] Yeast 0.150 kg Water, approx. 4.800 l Total weight 17.910 kg Processing Mixing time: 6 + 4 minutes, spiral mixer Dough temperature: 24° C Bulk fermentation time: 30 – 40 minutes Scaling weight: 0.600 kg Intermediate proof: 5 – 10 minutes Instructions [...] the end of the baking time. Final proof: overnight at 5° C and 75 % relative air humidity (retarded fermenta-tion) Baking temperature: 230° C, dropping to 210° C, giving slight steam Baking time: 30 – 35 minutes PDF-Download (467 KB)
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