Interrupted fermentation is usually defined as holding a stock of pre-formed dough pieces for several days, weeks, or even months at a storage temperature between about -15°C and -20°C. Using PANATURA® with interrupted fermentation has following advantages:
reduces freezer damage such as flaking and drying out
same flavor and taste as with directly baked products
standardised quality
When PANATURA® is being used with interrupted fermentation it is basically possible to work in the same way as long established practice but following aspects have to be adjusted:
dosing PANATURA®: 2 to 6 percent of the flour quantity
knead the dough thoroughly
