Method for production of baking pre-products such as green, partial-refined, half-baked or full-refined dough pieces, comprises introducing the baking pre-products to be moistened in an air-conditioned storage area

The method for production of baking pre-products such as green, partial-refined, half-baked or full-refined dough pieces, comprises introducing the baking pre-products to be moistened in an air-conditioned storage area (6) and adding an aerosol with defined droplet size to airflow of a cooling device (7) so that the airflow staggered with the aerosol completely flows the baking-pre products and the aerosol penetrates into the surface of the baking pre-product, in such way that the product adjusts itself a homogeneous moisture. The method for production of baking pre-products such as green, partial-refined, half-baked or full-refined dough pieces, comprises introducing the baking pre-products to be moistened in an air-conditioned storage area (6) and adding an aerosol with defined droplet size to airflow of a cooling device (7) so that the airflow staggered with the aerosol completely flows the baking-pre products and the aerosol penetrates into the surface of the baking pre-product, in such way that the product adjusts itself a homogeneous moisture. The aerosol with the droplet size of less than 5 mu m is added to the airflow of the cooling device. The aerosol is produced by using an ultrasonic atomizer. Highly pure water is used for the production of the aerosol and is discharged in reverse osmosis plant from germs, lime and salts. The cooling conditioning takes place at 35 to -35[deg] C. The aerosol is brought up to a temperature of 1[deg] C into the storage area. The baking pre-products are arranged on fermented product carriers such as sheet metals or floorboard in the region of transport cart. The humidification of the baking-pre products is carried out inside of the storage area formed as continuous device. Verfahren zur Herstellung von Back-Vorprodukten, wie grünen, teilgegarten, zumindest halbgebackenen oder vollgegarten Teiglingen, indem die in einem klimatisierten Warenraum eingebrachten Back-Vorprodukte befeuchtet werden, wobei dem Luftstrom der Kälteerzeugungseinrichtung ein Aerosol mit definierter Tröpfchengröße zugegeben wird, so dass der mit dem Aerosol versetzte Luftstrom das jeweilige Back-Vorprodukt im Wesentlichen vollständig umströmt und das Aerosol in die Oberfläche des jeweiligen Back-Vorproduktes dergestalt eindringt, dass sich eine im Wesentlichen homogene Durchfeuchtung des jeweiligen Back-Vorproduktes einstellt.