Fermentation retarding is usually defined as holding a stock of preformed dough pieces for between 8 and 24 hours at a storage temperature between about -4°C and+4°C. The use of PANATURA® with fermentation retarding has following advantages:
compensates for variations in raw materials and production
prevents the dough from becoming excessively sour
stabilises the dough without any chemical additives.
When PANATURA® is being used with fermentation reatrding 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 6 percent of the flour quantity
knead the dough thoroughly
