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Why Control Finished Dough Temperature?

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Why Control Finished Dough Temperature?

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.