The Proofer - the Knowledge You Do Not Know

The proofer is also called fermentation, is used by bakers. The tank of the proofer is mostly made of stainless steel, and is composed of a sealed outer frame, a movable door, a stainless steel bracket, a power control switch, a water tank, a temperature and humidity regulator. The working principle of the proofer is to heat and evaporate the water in the water tank by means of an electric heating tube to fully ferment and expand the dough under a certain temperature and humidity. For example, when fermenting bread dough, it is generally possible to adjust the dough proofer to a set temperature before fermentation. The most common places are in restaurants, bakeries, hotels, etc.

Features

• Easy-to-understand temperature and humidity settings provide the most suitable fermentation environment for bread.
• The computer control panel can set up a 24-hour cycle program, and the automatic intelligent work can be done easily without manual guard.
• The inside and outside of the baking prooferare made of stainless steel,durable and clean.
• The heating rate is fast, and the high-quality yeast dough can be obtained in the shortest time.
• Set a reasonable hot air and humidity circulation system so that the temperature and humidity above and below the entire proofing box are very uniform.

More Knowledge about Proofer

1. The purpose of proofing is to re-produce the fluff and fluffy to obtain the volume required for the finished product, and to make the finished bread have better eating quality. After the dough has been plasticized, especially after being pressed, rolled, and flattened, most of the gas in the dough is ejected, and the gluten loses its original softness and appears hard and brittle, so if it is immediately entered In the oven baking, the volume of the bread must be small, the internal structure is rough, the particles are tight, and a shell is formed at the top. Therefore, to make a large, well-organized bread, the shaped bread must be proofed, and a new gas is generated to make the gluten soft and get a proper size.
2. The temperature range of proofing, generally controlled at 35-38 degrees. The temperature is too high, the temperature difference between inside and outside of the dough is large, the dough is not proofed unevenly, resulting in inconsistent internal organization of the bread products. The local granules are good, but some places are very thick. At the same time, the excessive temperature causes the moisture of the dough to evaporate excessively, too fast, and the surface is crusted, while the temperature is too low, and the proofing time is too long, which causes the internal particles to be coarse.
3. Usually proofering humidity is about 80-85%. The humidity is too large, the bread is dark, the skin toughness is too large, bubbles appear, affecting the appearance and quality of food; the humidity is too small, the dough is easy to crust, the skin loses its elasticity , affecting the bread into the furnace to expand and the skin color is light, lacking luster, there are many spots.
4. The general bread proofer time, is to achieve 80%-90% of the finished product, usually 60-90 minutes, excessive proofing, poor internal tissue, coarse particles, white skin, abnormal taste (too sour ), the storage time is shortened, if the new flour is used, the dough volume will shrink in the oven. Insufficient proofing, the bread is small, the top forms a layer of cover, the skin is reddish brown, and the skin is burnt. The correct proofing time for each type of bread can only be determined by actual experimentation.

To use the commercial proofer, you must first confirm that the sink is full of water.

Humidity and temperature adjustments are relative values rather than absolute values, so adjustments must be made in the winter depending on the situation.
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