Short final dough process is usually defined as a fermentation time of 1 to 3 hours at about 24°C to 26°C. Using PANATURA® with short final dough process has the following advantages:
silky, dry dough structure with a high level of processing tolerance
same flavored taste as with long final dough process
freshness for just as long as with long final dough process
When PANATURA® is being used for short final dough process it is basically possible to work in the same way as established practice but the following aspects have to be adjusted:
dosing PANATURA®: 3 to 6 percent of the flour quantity
knead the dough thoroughly.
