Break (dough)
The baker understands a break (also known as a bale or pressing ) to be a piece of dough that he separates from the dough that he has taken from the kneading machine after the mechanical kneading has ended. This means that large doughs are divided into smaller pieces of dough (fractions = part of the whole) and weighed for further processing. The division is mostly related to the weighing to determine the exact weight of the product. A curd for the production of 30 rolls weighs around 1600 to 1800 g. After dividing, the dough is left to rest so that the dough can be relaxed and processed better.
In Austria, fraction is the general name for any large piece of dough of indefinite weight.
Finally, a break can be made again using "grinding or clamping machines" - e.g. B. in the production of rolls and yeast biscuits - be shared. Other pastries, such as bread, are formed immediately and put to the cooker.