One of the most important skills a baker must learn is the ability to accurately control dough temperature.

The benefits are clear and immediate, temperature control plays a crucial role in:

• Time management – more predictability in the overall production schedule.
• Product consistency
• Crust, crumb, and flavor characteristics
• Shelf life

Temperature also affects gluten development:

• At warmer temperatures gluten in bread dough exhibits less elastic properties
• At cooler temperatures it exhibits more elasticity and even more stability.
• Optimum gluten development can be more difficult to achieve at either end of the temperature spectrum.

Download our guide to help you control your finished dough temperature.