The role of the proofing box and precautions for use

1 , the role of the proofing box

The purpose of proofing is to re-produce and loosen the dough to obtain the volume required for the finished product, and to make the taro and the finished bread have better eating quality. It is necessary to wake up the shaped dough, regenerate the gas, and make the dough bulky to obtain a properly sized volume.

The main factors affecting the quality of steamed bread are temperature, humidity and time.

1 temperature

For the proofing temperature range, it is generally controlled at 34-36 °C . The temperature is too high, and the temperature difference between the inside and outside of the dough is large, which makes the dough wake up unevenly, resulting in inconsistent internal organization of the taro product, rough external structure, and insufficient internal fermentation. If the temperature is too low, the proof will be too slow and the time will be too long, which will affect the production cycle.

2 humidity

The humidity of wake-up has little effect on the volume, structure and grain of the steamed bread, but it has a great influence on the shape, appearance and skin of the steamed bread. The humidity is too small, the surface of the dough evaporates too quickly, and it is prone to dry cracking. The finished product has cracks ; the humidity is too high, bubbles appear on the surface, and the bubbles shrink after steaming, leaving a " fish eye " . The humidity of the haircut of the steamed bread is generally controlled at about 75% .

3 time

The proofing time is the third important factor that needs to be controlled during the proofing phase. The length is determined by the temperature, humidity and other relevant factors (such as product type, product ingredients, etc.) of the proofing room.

2 , matters needing attention

The quality of the proof determines the quality of the finished product. Moderately fermented dough, finished leather is thin, bright color, uniform internal honeycomb, white light quality and soft ; less fermented dough, deep leather, uneven honeycomb, thick film, light aroma ; over-fermented dough, The finished product is too light, has no gloss but wrinkles, and the internal honeycomb is uneven and has a sour taste. Therefore, mastering the degree of fermentation can guarantee the quality of the finished product.

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