For baked food products (croissants, strudel, bread, panettone, sponge cake, etc.)
Leavening is definitely one of the most important and delicate phases of the baking process. At this point, the various organoleptic properties of the product are determined, such as taste, aroma, fragrance and structure.
Leavening dough requires a favorable environment, with controlled temperature and humidity and protected from drafts.
