Temperature control in the art of bread making is the most important element; from the temperature of your activated yeast, to the heat the product is baked, to the cooling of the final baked product. It is the one single element that ensures the flavor and quality of the final product.
When concerned with preservation of the final product, proper resting temperature is crucial. Mold will develop in overly moist conditions, whereas overly dry conditions will result in stale products. Keeping the finished product in a controlled climate will prevent microorganisms from running rampant.
| Consistency | Water Content | Example | Temperature |
|---|---|---|---|
| Very Stiff | Below 50% | Farrarese, Mantovano | 23 C (73.4 F) |
| Firm to Moderatly Firm | 60% to 65% | Tartine, Ciriole | 25 C (77 F) |
| Soft to Soft and Slack | 65% to 75% | Francese, Ciabatta | 27-28C (80.6-82.4F) |
Blast Freezing Process vs Normal Freezing Process
The most important aspect of baking is the freshness. Freshness is the absence of aging. The temperature and the speed of the freezing process determines longevity of freshness. Blast freezing is the art of cooling a product very fast without damaging the product. Normal Freezing causes damage to the product and allows ice to build up a coat the product. The four major aspects of blast freezing process are:
- Low Temperature
A temperature of -18° C* (approx. 0° F) must be reached in the heart of product within a certain time limit. This time limit depends on several factors including the type of product, size, thickness, weight and penetration factor. Typically this requires an air temperature around -40° C. (*NOTE: -18° C for raw dough, -14° C for pre-baked product) - Freezing Speed
This is of vital importance in maintaining the nutritional and physical characteristics of the product. The faster the product can be brought to its target temperature, the smaller the water crystals that form and the smaller the potential for product damage. - “Cold Chain” Continuity
Throughout the marketing cycle and straight up to the time of retail sale, deep-frozen products must be kept at a holding temperature of not less than -18°C.