Gare (baked goods)

By proofing , bakers and confectioners understand the proofing time of processed dough pieces in the proofing room. During this time, the baker's yeast and / or lactic acid bacteria contained in it should form carbon dioxide and ethanol through fermentation .

• The carbon dioxide formed is used to increase the volume of the dough pieces and, through the resulting pores, to accelerate the later penetration of heat in the baking process.
• Ethanol from fermentation partially combines with acids in the dough and thus leads to the formation of esters , which are responsible for the later flavor of the baked goods.

The temperature in the fermentation room is around 35 ° C and the humidity should be around 60–80%, depending on the product. Cooking takes about 25–50 minutes, depending on the type of pastry. Longer proving times usually mean a better baked goods aroma, but the proving time cannot be lengthened indefinitely because the glue ( gluten ) in some doughs does not have sufficient stability and the dough then flows apart before the end of the proving time (= insufficient fermentation tolerance).