Guidelines For Fermentation (Proofing); Doughs - Salva IVERPAN FC-18 Instrucciones De Usuario

7. Guidelines for fermentation (proo! ng)

7.1. Doughs

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The Controlled Proofer is designed and calculated to work in
the following conditions:
Direct Fermentation:
•
pared with flour of hardness of over 130 W.
• 24 hour controlled fermentation with prepared do-
ughs: The doughs must be prepared with flour of
hardness of over 180 W.
24 or 48 hour controlled fermentation with frozen do-
•
ughs: The doughs must be prepared with flour of
hardness of over 220 W.
• 48 hour controlled fermentation with prepared do-
ughs: The doughs must be prepared with flour of
hardne ss of over 250 W.
Proper kneading is necessary in order to obtain correct fer-
mentation. Likewise, the temperature of the dough is very im-
portant. Dough which is excessively cold or excessively hot will
lead to complications when loading the cabinet.
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.
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The doughs must be pre-
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