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Retarder. Refrigerator (q.v.) box designed specifically to accommodate fermented sweet doughs (q.v.), either made up into individual finished pieces or into flat bulk pieces weighing 10 to 15 pounds each. It must be capable of maintaining a temperature (q.v.) within the range of 35¦ to 40¦F (1.7¦ to 4.4¦C) and a relative humidity (q.v.) of 85%, with adequate air circulation.