Proof box - How to Use it in the Best Possible Way

A proof box is nothing but a cabinet, in which humidity and heat are regulated so that the dough can rise while baking. A proof box, often called a proofer is generally made of glass and consists of a conveyer belt. This belt moves the trays slowly from top to bottom in a criss-cross manner through the proofer.

Function of the proof box

The main function of the proofer is to cover and trap the items kept inside to bake, with humidity and heat. Turning the conditions inside the box very humid and hot makes the leavening agents  more effective without actually killing them. As soon as the yeast gets active, it starts consuming the sugar and begins to release gaseous compounds such as carbon dioxide which is nothing but waste material. The carbon dioxide gas spreads out creating pockets of air in the dough.

If you need to warm the cake to the precise temperature, the proofer has to be kept at a temperature so that the humidity and heat are maintained at a particular level for a specific period of time. However, if by chance, the proof box gets too humid or hot, the machine automatically opens up holes in the proof box and lets some of the air out. The dough has to be kept for a period of about 10 to 18 minutes inside the proofer. When the belt moves the dough along the path inside the proofer, the leavening agent modifies the dough into an air-filled and fluffy cake from a compressed paste. When the cake is fully swollen, it is totally set to be baked.

The dough retarder

A dough retarder on the other hand is a device which is used to control the process of fermentation of yeast when proofing the dough. Whenever the temperature is lowered, the process of rising slows down but it increases the chances of the products formed to be quite varied which ultimately results in a much more complex flavor.

A proof box can be used for making the dough to rise for all the basic items that are baked such as cakes, bread, doughnut and many more. Care must be taken while baking a cake since without the right amount of yeast, it will not rise properly and it will only spoil the taste of the cake.

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