Fermentation - Salva IVERPAN FC-18 Instrucciones De Usuario

7.2. Fermentation

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Please find below some orientative controlled proofing data
depending on the type dough and controlled proofing time.
FRESH DOUGH
Less
than
24 h.
Proo• ng
1 h. 30 min.
time.
Proo• ng
From -1°
temp. to -2° C
Preserva-
From 3°
tion temp.
to 5° C
Fermenta- From 4 ½
tion time.
h. to 6 h.
Fermenta- From 20
tion. temp. to 22° C
Fermen-
From 80
tation
to 85 %
humid..
Remember that these figures are approximate and that they
may vary depending on the room temperature, time of year,
temperature of the dough etc. Therefore, each person using
the cabinet must adapt it to the circumstances in each case,
until they give perfect results.
You must take into account the fact that when a slower and
more natural fermentation takes place, you must reduce the
quantity of yeast to be added to the dough. We recommend
that you use good quality flour.
-107-
FROZEN DOUGH
More Less More
than than than
24 h. 24 h. 24 h.
1h. 30 min. 1h. 30 min. 1h. 30 min.
From -1°
From -2° C From -2° C
to -2° C
From 3°
From 1° C From 3° C
to 5° C
From 5 h. From 4½ From 5 h.
to 7 ½ h. h. to 6 h. to 7½ h
From 18 From 20 From 18
to 20° C to 22° C to 20° C
From 80 From 80 From 80
to 85 % to 85 % to 85 %
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