Proofing is a vital component to the quality of every bakery product and is a key step in industrial baking production lines. From the first proof to intermediate to the final proof, proofing provides the dough the environment needed to rise the appropriate amount in order to be ready for the next stage of the process. Industrial baking proofers provide a range of options to meet the needs of a variety of products and process.
Proofing Objectives Proofing ovens create a controlled environment to allow a dough product to rise the specified amount. This is mainly achieved through the combination of heat and humidity. However, the challenge is to provide air circulation, consistent heat, and humidity throughout the proofer without any lost costs of operation. Humidity can be achieved through several methods, including with cold water atomizers using compressed air. Maintaining a consistent temperature throughout the proofer is important and can be assisted with air movement in the proofer facilitated by high-efficiency fans. The throughput of a proofer and its cleaning requirements determine how much product can be created over time by an industrial bakery with that piece of equipment. For some bakery operations, proofing can be accelerated by proofing sheets of dough instead of individual units. First Proof Industrial first proofers provide bulk fermentation for an entire batch of dough. The first proof is done before the dough is cut or shaped, and provides additional flexibility and control of the baking process and resulting product. Important characteristics of a first proofer include selecting the right type of infeed system, which is determined by the type and quality of dough your production line produces. Intermediate and Final Proof Intermediate and final proofs are not the same. The former gives yeast-risen dough the opportunity to rest and recover from the deformation of dividing and rounding, while the latter promotes leavening to bring the product to its ideal volume for baking. This means that intermediate proofers can actually operate at ambient temperature and humidity, as long as it will not cause dough surfaces to dry. Like first proofers, final proofers must be temperature and humidity controlled to create the precise conditions for a reliable final product. Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. Comments are closed.
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