Equipment Used for Proofing
Proofing is a primary process while baking dough. It has to take place in the best possible way so as to ensure that the baking process is a success. The conveyor belt system is a groundbreaking innovation for a reinforced proofing process. This system makes sure that you get the best possible proofing, by working in accordance with the first-in, first-out or the FIFO principle.
Major equipments for proofing
A dough proofer is an enclosure used in baking dough that boosts fermentation of the dough by yeast through hot temperatures and regulated humidity. The hot temperatures increase the action of the yeast, which results in an increased production of carbon dioxide gas as well as faster and higher rise of the dough. The dough is then allowed to rise inside the proofer before the process of baking starts.
A dough retarder is an instrument which is used to regulate the process of fermentation of yeast when proofing the dough. Whenever the temperature is reduced, the process of rising slows down, but it raises the chance of the products formed to be quite varied from the expected product which finally results in a much more complex feel. The dough that gets delayed before baking results in a more rancid product. To keep the dough from getting dry, the flow of air in the dough retarder is kept very low.
A banneton is a sort of a container which is used in the formation for sourdough breads during the proofing process. Proofing containers are different from the loaf pans as in the loaf pans, the bread is usually separated from these containers before it is baked.
Proofing on peel boards
A system that is frequently used for an effectual process of proofing is proofing the dough on peel boards. These peel boards ensure that a broad range of food items are proofed in an easy manner.
In case of different types of bread, which get proofed in baskets, like the rye mix bread, the peel board system ensures an optimal proofing process. The pieces of dough which need to be proofed are kept in baskets that are fixed on revolving shafts. These shafts are fixed onto a framework. After it passes through the proofing system, these baskets are mechanically turned upside down and emptied into another container. The dough pieces which are proofed, roll carefully and slowly onto a conveyor belt below, towards the direction of the oven in-feed conveyor.