Hongbei Bread Dough Proofer Machine
Commercial bakery equipment refers to machines and equipment used to produce bread, cakes and other types of baked goods. Commercial bakery equipment is mostly used in bakeries, hotels, restaurants, coffee shops and other food and beverage retail places, as well as central bakery factories, central kitchens, food cooking training schools and other non-retail places.
Hongbei as a professional industrial baking equipment manufacturer, has a full range of products, which can produce different specifications of mixers, proofer, spiral mixer, egg beaters, dividing and rounding machines, shaping machines, dough molder, bakery ovens, slicing machines and so on.
The purpose of proofing is to make the dough re-gas, puffing, in order to get the volume required for the finished product, and to make the finished bread have a better eating quality. It is necessary to make the dough after shaping to rise, re-generate gas, make the dough puffy, get the right size of volume.
Factors affecting food quality during dough rising include temperature, humidity and time.
- Temperature
For the range of waking temperature, it is generally controlled at 34-36℃. The temperature is too high, the temperature difference between inside and outside of the dough is large, so that the dough is not uniform, resulting in inconsistent internal organization of the finished bread, rough external organization, internal fermentation is not sufficient. If the temperature is too low, it will be too slow and too long, affecting the production cycle.
- Humidity
Fermentation humidity has little effect on the volume, organization and granularity of the bread, but it has a greater effect on the shape, appearance and skin of the bun. Humidity is too small, the surface of the dough evaporates too quickly, easy to occur dry crack phenomenon, the finished product has cracks; humidity is too large, the surface bubbles, steamed bubble shrinkage, affecting the appearance. The humidity of the bread is generally controlled at about 75%.
- Time
Fermentation time is the third important factor to be controlled in the rising stage. Its length is determined according to the temperature and humidity of the room and other relevant factors (such as product type, product ingredients, etc.).
The degree of fermentation determines the quality of the finished product. A high quality fermentation box machine can help bakers solve these problems, intelligent control of dough fermentation time and temperature, effectively save labor costs and improve production efficiency. Welcome to contact hongbei bakery equipment factory for more product information.