dough handling Keep your cool
Find out more about some of the techniques that can be employed to help maintain optimum dough temperature.
C
ontrolling dough temperature is one of the most important elements of baking – to ensure consistency and flavour of the finished product. It is unfortunate, then, that the very act of mixing dough imparts frictional energy that causes heat leading to a requirement for bakeries to employ a wide range of techniques to help keep the temperature of their dough within a set range to ensure product consistency. Because fluctuations in dough temperature will have an immediate effect on the dough make-up and end-product, controlling dough temperature should be an essential element of continuous dough mixing systems, according to Sobatech. With its continuous mixing system, each piece of dough gets the same mechanical treatment, so dough temperature
28 Kennedy’s Bakery Production October/November 2022
is kept constant at all times, being controlled by means of cooling or heating of the process water. The continuous mixer can also be equipped with double
jackets to providing additional cooling or heating if required. An interesting feature of Sobatech’s mixing system is that the mixing tools can be specified to be hollow, which allows them to be heated up or cooled down at the exact point of friction. In this way the mixer is able to cool the dough precisely where it heats up.
Artisan products
Temperature control is particularly important when it comes to the production of artisan products because of the effect that it can have on downstream processes in areas like
bakeryproduction.co.uk
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