With this process, the proof and the dough maturity are interrupted for a longer time as a result of the influence of the parameter of temperature. This means, the yeast activity and the enzyme activity are halted. During storage, the greatest part of the water is present in a solid aggregate state (ice). The interrupted fermentation temperature is ≤ -7° C. As a result of the salts and sugar substances contained, the water in the dough is first frozen at approx. -4° C.
Main points of interrupted fermentation
- rapid lowering of temperature at the beginning
- slow rise in temperature towards the end
- final proof temperature = dough temperature
- relative air humidity around 75 %