How do we slowdown the stalling in baking
how do we slowdown the stalling in bbakin
- Storage Temperatures: Keep them around 2°C (77°F) or -18°C (-0.4°F) and avoid temperatures above 4°C (39.2°F).
- Moisture Migration: lose as little moisture as possible. It speeds up reactions responsible for staling.
- Processing: keep baking temperatures low and loaf volume high.