Predough system - Overview

A part of the flour, water and yeast which is used in the main dough will be pre-blended and fermented. This predough will be added to the main dough later.

Depending on the final product, a number of positive effects can be achieved when using a predough, compared to a direct dough technology.

Predoughs are also known under the following terms:

• wheat predough
• Poolish
• SPONGE
• BIGA
• Pâte Fermentée

The use of pre-doughs is customary with the following products:

• ciabatta
• Large pored bakery products
• Pizza

In the case of sourdough, some of the flour and the water are blended and fermented before the main dough is produced. The difference to predough is, that bacteria cultures are used and added instead of the yeast. Starter cultures or cultivates from different manufacturers can be used to achieve the desired dough technology effect and taste profiles.

The following terms refer to the following terms:

•      wheat sourdough
•      sourdough
•      3-stage sourdough
•      spelt sourdough
•      Berlin Short Sour
•      Detmolder One-step technology
•      Saltsour - Monheimer procedure
•      foam sourdough
•      Gluten free products with sourdough
•      Grundauer, Vollsauer

The main purpose of cold soaks, hot soaks, cooking soaks is to increase the water hydration in the dough or to pre-soak and soften grains and seeds. In addition to the increased water absorption, a partial gelatinization of the starch takes place at high temperatures. A further fermentation with starter cultures or cooling can be realized in combination with machine modules of the predough/sourdough systems.

The hb-KORNKOCHER is a versatile machine for the production of:

• cold soaks
• hot soaks
• cooking soaks
• roasting of seeds, grains, nuts
• soups
• sauces
• jam