Christmas time is cookies time. Many people enjoy baking for Christmas. And those who love titbits are happy about the dough rests that stick to kneaders or bowls. To a larger extent, this also happens at private or industrial bakeries. Considerable amounts of dough stick to conveyors and fermentation canvasses. In the worst case, this may result in hygiene problems and production downtimes. Scientists of Karlsruhe Institute of Technology (KIT) and the Technical University of Munich studied the effects of contact time and surface structures of different materials on dough adhesion.
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After twelve weeks, harmful and cellulose-decomposing germs develop on fermentation canvas in the laboratory. (Photo: Richard-Sebastian Moeller/KIT)]
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