Can the dough that has risen be kept overnight?

In families, many foods are not allowed to be kept overnight, mainly because if they are kept for too long, many bacteria that are harmful to health will grow in the ingredients. However, the invention of the refrigerator has solved many such problems. For example, the excess dough in making pasta can be stored by putting it in the refrigerator's refrigerator or freezer. Not only can it be kept overnight, sometimes it can even be kept for half a year in a completely vacuum environment.

The fermented dough is difficult to store at room temperature and can only be kept fresh in the refrigerator or frozen. Put the fermented dough into a fresh-keeping bag, squeeze out the air in the bag and tie the bag tightly, put it in the fresh-keeping layer of the refrigerator, adjust the temperature to 0-3 degrees, and it can be kept fresh for about 3 days. If you want to keep it fresh for longer, put some ice cubes in the fresh-keeping layer, which can last up to 4-5 days. Put the fermented dough into a fresh-keeping bag. If the dough is large, divide it into several bags. Squeeze out the air and tie the bag tightly. Put it in the freezer for quick freezing. The frozen dough can be kept for up to half a year.

Advantages of refrigerated dough: Manufacturers can ensure the quality of baked goods through standardized production and unified refrigeration standards, while the formula can also be kept confidential; reducing duplicate investment and waste of human resources. The dough can be prepared or shaped centrally, and there is no need to configure a dough mixer in the bakery, thus saving labor; the bakery can reasonably arrange production time according to sales needs, effectively control inventory and reduce losses; customers can taste freshly baked, steaming hot bread at any time; the equipment requirements are not high, a freezer is enough, and there is no need for a quick freezer or freezer like frozen dough making.

Suitable business models for refrigerated dough: The central factory of a chain bakery provides dough and then delivers it to the chain stores; small bakeries are suitable for making 1.5~2.5kg of flour bread every day. If it is troublesome to prepare the dough every day, you can prepare 20-30kg of dough at a time and refrigerate it so that you can use it as you need it. This can save time and trouble. For bread consumed during certain periods of time, such as supermarket bread, which is sold at noon and five or six o'clock in the afternoon every day, you can use refrigerated dough to control the prepared or shaped dough to be baked at these two times without preparing the dough or shaping it twice.