Basics

Rye Malt Scald / Malt Dough

In this production technique, rye flour, water (TA 300) and an addition of active malt (3-5%) is stirred for 3 hours at 65°C. In this way, a malty-sweet tasting, brown ingredient is obtained. This leads to an enzymatic reaction and… weiterlesen

  • 15.12.2013

Berlin Quick Sour

The Berlin quick sourdough process (after Pelshenke and Schulz, 1942) is one of the first single-stage sourdough processes. The high sourdough temperature favors the lactic acid increase, which is correspondingly found in a mild bread taste. With this method you… weiterlesen

  • 15.12.2013

Detmold One-Stage Process

The simple and efficient Detmold one-stage process has been used since 1957. It is right at the top of the popularity list in bakeries, as it is available to the bakery throughout the working day. The sourdough is mature after… weiterlesen

  • 15.12.2013

Monheim Salt-Sour Process

The Monheim Salt-Sour process is a one stage sourdough process with a very long standing tolerance. The maturity time is 18-24 hours and the workable timeline can be up to 3 days. The sourdough is mixed with 2% salt calculated… weiterlesen

  • 15.12.2013

Foam Sourdough

The name of this process comes from the stages of refreshing the dough, which are carried out intensively or, in other words, the dough is whipped until it is foamy. This “ventilation” of the dough ensures an aerobic environment with… weiterlesen

  • 15.12.2013

Wheat Sourdough

With wheat sourdough, you are working with lactic acid bacterias instead of yeast. Lactic acid bacteria are added to the wheat sourdough in the form of a starter and thus becomes naturally leavened. Wheat sourdough should always be used once… weiterlesen

  • 15.12.2013

Water-roux

Water-roux (French roux) is a type of pre-cooked addition that originated in Asian baking. The aim is to get a gelatinization of the flour starch, which absorbs a multiple of its own weight in water. By using water-roux, the TA… weiterlesen

  • 15.12.2013

Soakers, Scalds, and Pre-cooked Additions (Kochstück)

All pre-soaking methods that are used in a recipe require very little work. The implementation of the various methods depends on the intended use, the type of meal and also the water-absorption capacity. A distinction is made between the following… weiterlesen

  • 15.12.2013

Spelt Pre-dough

The Purity of Spelt Grain Many consumers suffer from wheat intolerance and therefore often resort to spelt alternatives. The purity of the spelt product is therefore of crucial importance for these customers. Currently there are three varieties of spelt: Frankenkorn,… weiterlesen

  • 15.12.2013

Pâte Fermentée

This process was created by using leftover dough, which was cooled down and then mixed into another dough the next day. The addition is 10-20% of the amount of dough. Depending on your taste, the pre-dough can be added to… weiterlesen

  • 15.12.2013

Poolish

The use of a poolish is very often emphasized as a value-determining characteristic for high-quality baked goods made from wheat. There are very different reports on the properties of a poolish. It is a necessary requirement for a number of… weiterlesen

  • 15.12.2013

BIGA

With this pre-dough, the dough yield varies as does the standing time. The water content in the pre-dough is 50-60% of the flour, with the yeast moving around 0.5-1%. This pre-dough needs a rest of 12-16 hours at a cool… weiterlesen

  • 15.12.2013