Fermenting dough, useful for bakery products, comprises e.g. providing fresh dough, providing contact cooling device with cooling surface, contacting total surface of dough with cooling surface, cooling dough, and terminating the cooling

摘要

Fermenting dough (22) for bakery products, comprises (a) providing fresh dough, (b) providing a contact cooling device (1) with a cooling surface (12), (c) contacting a total surface (26) of the dough with the cooling surface, (d) cooling the dough by heat conduction from the dough over the cooling surface in the contact cooling device, such that a layer on the surface of the dough takes on a surface temperature of below 0[deg] C, (e) terminating the cooling (105), and (f) compensating the surface temperature and the core temperature of the dough to a fermentation temperature of 0[deg] C. Fermenting dough for bakery products, comprises (a) providing fresh dough, whose fermentation process has not yet started, (b) providing a contact cooling device with a cooling surface, whose cooling surface temperature is less than 0[deg] C, (c) contacting the total surface of the dough with the cooling surface, (d) cooling the dough by heat conduction from the dough over the cooling surface in the contact cooling device, such that a layer on the surface of the dough takes on a surface temperature of below 0[deg] C, where the core of the dough always exhibits a core temperature of 0[deg] C, (e) terminating the cooling, and (f) compensating the surface temperature and the core temperature of the dough to a fermentation temperature of 0[deg] C. An independent claim is also included for the contact cooling device for fermentation process of dough for bakery products, comprising (a) at least one cooling element with at least one cooling surface, which can be contacted with the dough and which serves for heat conduction from the dough. The cooling element exhibits a cooling surface temperature of below 0[deg] C. The contact cooling device is designed such that the contact between the cooling surface and the dough is maintained only to a certain period of time such that a surface layer of the dough takes a temperature of below 0[deg] C and the core of the dough exhibits a temperature of more than 0[deg] C.