What is the difference between intermediate proofing and final proofing?
We can talk endlessly about bakery production. In addition, this topic is now very relevant - people will have bread in their diet anyway. Let's discuss today intermediate proofing and its role in the overall process chain. Why can't you do without it?
To begin with, the process of making bakery products involves many stages. And at each stage of production, complex biochemical reactions take place. In the beginning, you prepare the dough for baking, that is, go through the following steps: kneading and shaping the resulting pieces. All these actions provoke the occurrence of the so-called "internal stress" and partial destruction of the structural framework of the dough piece. How to fix it? Everything is very simple!
After dividing the baked goods and pastries, an intermediate proofing must be carried out. The dough divider with a discharge conveyor directs the dough pieces to the intermediate proofing cabinet, in which the pieces are at rest for 3 to 20 minutes (depending on the type of dough). Water at this moment is evenly distributed throughout the workpiece. The proteins contained in flour, when interacting with water, form gluten. It swells and becomes more elastic. In this way, the dough piece is returned to its optimum condition and it enters the final molding machines.
It is thanks to the intermediate proofing that the products during baking are porous and airy. What do intermediate proofers look like? Well, for example, like Apach Bakery Line. The brand's modern machines with a compact design guarantee the highest quality of the final product. The cabinet body is made of stainless steel. The machines are equipped with an air extractor, an infrared counter for workpieces at the entrance, and a germicidal lamp inside. Wheels are provided for the convenience of moving equipment from place to place.
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