When it comes to baking, every process has its requirements and the refrigerated dough method is no exception. Keeping fermented dough at a temperature of 0 to 10°C means making the kind of adjustments that cannot always be made with conventional yeast. The refrigerated dough technique consists in mixing the dough, then delaying the fermentation process by storing in positive cold temperatures for a few hours or up to several weeks.

Within a 0 to 10°C bracket, there is an insufficient slowdown of fermentative activity in a conventional yeast. Under such conditions, the longer the inhibition, the higher the consumption of sugars available for fermentation.

Maintaining dough quality (during storage at low temperatures and until the dough is baked off) is essential for many bakery professionals, including bake-offs, Bakery chains and industrial bakers. Regardless of needs or practices, the use of LESAFFRE T-CONTROL 4.10 yeast helps to control fermentation in positive cold conditions by improving the performance of the refrigerated dough technique.

Application 1 : Refrigerated pizza

The use of conventional yeast employed in some pizza dough has its limitations : inadequate inhibition of fermentative activity in positive cold storage conditions, resumption of fermentation and swelling inside the pack, resulting from the break in the cold chain upon purchase, etc. For the consumer, these phenomena result in the form of a sticky, fragile dough, or one that can crumble on rolling out.

Application 2 : Bake-offs and bakery

These bakery professionals use fermentation control in positive cold conditions for yeast-based dough. Designed for various applications (baguette, tin bread, etc…), these types of dough are kept on short processes for around 3 to 5 days, between 0 and 10°C. LESAFFRE T-CONTROL 4.10 is used to control fermentative activity resulting in a longer storage time and the sustained benefits of a refrigerated dough.

Before baking

Lean dough shaped after 5 days of controlled fermentation at 8°C. The dough produced with conventional yeast has over-fermented. The fermentative activity of the dough produced with LESAFFRE T-CONTROL 4.10 has remained inhibited.

After baking

Lean dough after 5 days of controlled fermentation after baking. The dough produced with conventional yeast has collapsed. The fermentative activity of the dough produced with LESAFFRE T-CONTROL 4.10 has resumed after controlled fermentation and presents an optimum volume.