Advantage:

• Microcomputer control panel, accurate display of temperature, humidity and time

• All stainless steel structure inside and outside, foam box, good heat preservation effect, energy saving

• Adopt spray humidification to ensure uniform humidity and good proofing effect

• Detachable aluminum alloy bracket, easy to disassemble and assemble, strong and durable

1. The function of proofing box

The purpose of proofing is to re-generate gas and expand the dough, so as to obtain the volume required for the finished product, and to make the finished product of steamed buns and bread have better eating quality. The shaped dough must be proofed to regenerate gas to make the dough bulky and obtain an appropriate volume.

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

① Temperature

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

② Humidity

The proofing humidity has little effect on the volume, structure and particle size of steamed buns, but has a great influence on the shape, appearance and skin of steamed buns. If the humidity is too low, the moisture on the surface of the dough evaporates too quickly, which is prone to dryness and cracks in the finished product; if the humidity is too high, air bubbles appear on the surface, and the air bubbles shrink after steaming, leaving "fish eyes". The proofing humidity of steamed buns is generally controlled at about 75%.

③ time

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

2. Precautions

The degree of proofing determines the quality of the finished product. Moderately fermented dough has thin cortex, bright color, uniform internal honeycomb, white light quality and softness; under-fermented dough has deep finished cortex, uneven internal honeycomb, thick film, and weak wine aroma; over-fermented dough, The finished product is too light in color, dull and wrinkled, with an uneven honeycomb interior and a sour smell. Therefore, mastering the degree of fermentation can ensure the quality of the finished product.