Förfarande för ytbehandling av degstycken som skall gräddas till mjuka bröd

摘要

Water spray or drops with a maximum size are applied to the pieces of dough so that the entire surface area is covered without forming a running water layer. The water is left on the pieces for a given time before they are supplied to the rising chamber. A method for treating the surfaces of pieces of dough for baking into bread is carried out on pieces which to be put on plates for transport into a rising chamber heated to an elevated temperature. The pieces are left in the chamber in order to rise and then transported to a baking oven. Surface treatment comprises applying water in the form of a spray or drops with a maximum size of 600 microns to the pieces in such an amount that essentially the entire surface area of the pieces is covered without forming a running water layer. The spray or drops are left on the pieces for at least 15 sec before the pieces are supplied to the rising chamber.