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During fermentation process,  dough undergoes several changes: the gluten structure is modified, its volume is increased and flavours and aromas are developed.

  • Humidity shall range between the 75 and the 80%. By respecting this level, we prevent pieces from being very wet, of a smaller size or that they appear crambly and  without brightness.
  • The recommended temperature is that of +28º / 30ºC. High temperatures cause the dough’s weakening and the pieces’ lack of development.
  • Comply with the indicated fermentation time. The optimum fermentation stage is known when, by pressing lightly with wet fingers, the piece returns to its previous condition. If it doesn’t , it means the time has been excessive.