Long final dough process is usually defined as a fermentation time of 8 to 12 hours at about 14°C to 18°C. The use of PANATURA® with long-final dough process has the following advantages:
compensates for variations in raw materials and production
constant processing quality of dough
standardised development of flavored taste
When PANATURA® is being used for long-final dough it is basically possible to work in the same way as long established practice but the following aspects have to be adjusted:
dosing PANATURA®: 2 to 3 percent of the flour quantity
colder dough preparation
