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How do we slowdown the stalling in baking

Written by Winona · 13 sec read >


How do we slowdown the stalling in baking​

QUESTION:

how do we slowdown the stalling in bbakin

ANSWER:

STEPS. …

  • 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.


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