Soakers and Soaking

Soakers, scalds, and pre-cooked additions serve to improve the water absorption of the dough and thus, improve the shelf-life of the bread. In practice, soaking is most often used, which in my opinion does not always lead to the best… weiterlesen

  • 09.05.2015

Rye Flour Poolish

In addition to the conventional wheat poolish, there is the rye poolish which is an alternative to use in specialty breads. The production process is identical, only the amount of water used is doubled. Baking with this method achieves quality… weiterlesen

  • 13.09.2014

Salt-Yeast Process

This process is a specialty in making wheat dough. It is used to make elastic, more malleable doughs. A batch is made from yeast and a 10 percent salt solution. The salt-yeast solution is stirred at about 20°C and must… weiterlesen

  • 06.08.2014


Pre-dough is a dough process in which a portion of flour, yeast, and water is mixed before the preparation of the main dough. Wheat breads and baked goods were made with a direct dough process. However, it was found that… weiterlesen

  • 16.12.2013

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


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


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


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