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Why are kneading and fermentation control points?
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They directly affect bread safety (preventing germs/mold).
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They prevent unwanted fermentation or toxic by-products.
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They ensure dough structure and safe, uniform baking.
Ideal Temperatures:
| Stage | Optimal Temp | Notes |
|---|---|---|
| Kneading | 24–27 °C | Monitor water + oven temp = ideal dough temp |
| First rest | 24–28 °C | Max 30 min, cover dough to avoid contamination |
| Fermentation | 26–30 °C, 75–85% humidity | Slow = better flavor, fast = risk of acid/unbalanced growth |
| Cold fermentation | 4–6 °C | Used to delay fermentation, ideal for overnight baking |
HACCP Example (CCP Fermentation):
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CCP: Dough fermentation
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Hazard: Germ/mold growth, toxic fermentation products
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Critical limit: 26–30 °C, max 60 min
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Monitoring: Thermometer, regular checks, technical notes
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Frequency: Each batch
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Corrective action: Discard dough, check source, adjust temp
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Documentation: Daily log, staff signature, batch number
Monitoring Tools:
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Digital thermometer (built-in or external)
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Printed/electronic temperature log (Excel/software)
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Recipe sheet with water temp, dough target temp, fermentation time, humidity
Legal Documentation:
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Detailed HACCP plan signed by hygiene supervisor
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Keep evidence at least 6 months
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Staff hygiene training (§ 43 IfSG)
