How to use the proofing box in commercial kitchen equipment and precautions in use

The proofing box in commercial kitchen equipment is also called fermentation tank or fermentation cabinet. Each kitchenware factory has a different name, and its functions and methods of use are roughly the same. The difference is that each kitchenware factory has a different design of the proofing box and operates There are slight differences in the location or function of the controller. 1. The range of temperature to proofing temperature is generally controlled at 34-36℃. If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, which will cause uneven dough proofing, resulting in inconsistent internal organization of the finished steamed bread, rough external organization, and insufficient internal fermentation. If the temperature is too low, the wake-up will be too slow and the time will be too long, which will affect the production cycle. 2. The function of the proofing box The purpose of proofing is to regenerate gas and leave the dough to obtain the required volume of the finished product, and to make the steamed bread and bread products have better eating quality. The shaped dough must be proofed, regenerate gas, make the dough bulky, and obtain a proper volume. The main factors affecting the quality of steamed bread during proofing are temperature, humidity and time. 3. Proofing time is the third important factor that needs to be controlled during the proving phase. Its length is determined according to the temperature, humidity and other related factors (such as product type, product ingredients, etc.) in the proofing room. 4. The proofing humidity has little effect on the volume, organization and particles of the steamed bread, but has a greater influence on the shape, appearance and skin of the steamed bread. If the humidity is too low, the moisture on the surface of the dough will evaporate too fast, and it will be prone to cracking and cracks in the finished product; if the humidity is too high, bubbles will appear on the surface, and the bubbles will shrink after steaming, leaving 'fish eyes'. The proof humidity of steamed buns is generally controlled at about 75%. Note: The proofing degree determines the quality of the finished product. Moderately fermented dough, the finished product has a thin cortex, bright color, uniform internal honeycomb, white light quality and soft; under-fermented dough, the finished product has deep cortex, uneven internal honeycomb, thick film, and weak wine aroma; over-fermented dough, The color of the finished product is too light, there is no luster but wrinkles, the internal honeycomb is uneven and sour. Therefore, mastering the degree of fermentation can ensure the quality of the finished product. Foshan Kitchen Equipment Co., Ltd. 【】Mainly produces kitchen equipment and commercial kitchen equipment. Undertake kitchen engineering, white iron engineering, kitchen design. Provide integrated kitchen solutions for Chinese and Western food for chain restaurants, governments, schools, enterprises, etc. Previous: Explanation of the lampblack emission rectification plan for shops (template) Next: How to develop the overall layout of the kitchen equipment of Foshan Kitchenware Factory