Bakery Fermentation - Salva IVERPAN FC-18 Instrucciones De Usuario

7.3. Bakery fermentation

salva
Please find below some orientative controlled proofing data
depending on the type dough and controlled proofing time.
FRESH DOUGH
Less
than
24 h.
"Stop"
1 h. 30 min.
Time
"Stop"
From -2º C
Temp.
Maintai- From 1
ning temp.
to 2º C
Proo• ng
From 3 ½
time
h. to 4 h.
Proo• ng
From 27
temp. to 28º C
Proo• ng From 80
humidity
to 85 %
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 a maximum of 18 grams of yeast/kilo of good
quality flour.
If the dough is badly prepared, then this defect will have re-
percussions on the fermentation. Likewise, a dough that is
too cold or excessively hot when loading the cabinet, will give
complications
The temperature of the dough should not exceed +55º C,
adding the following temperatures: (Room temperature + Do-
ugh temp. + Water temp.) = Less than +55º C.
The produce must be equally distributed over the whole sur-
face of the tray.
All produce placed on the tray must be of equal size and
weight.
If trays with different types of produce are put into the cabinet,
they will always have to be of similar fermentation. In order to
programme this, you will have to consider the product which
requires the shortest fermentation (proofing) time, and it will
therefore necessary to cancel the "SLEEP" position.
NOTE: The cupboard must be connected in good time to let
the inside temperature reach the block level before intro-
ducing the carriages.
-108-
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 -2º C From -2º C
to -2º C
From 1 From 0
From -2º C
to 2º C to -1º C
From 5 h. From 3 ½ From 5 h.
to 5 ½ h h. to 4 h. to 5 ½ h.
From 27 From 27 From 27
to 28º C to 28º C to 28º C
From 80 From 80 From 80
to 85 % to 85 % to 85 %
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