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Dough fermentation machine technology and use

Nov 16, 2018

The tank body of the fermentation box is made of stainless steel, which is composed of sealed outer frame, movable door, stainless steel bracket, power control switch, water tank, temperature and humidity regulator.The working principle of the fermentation box is that the water in the water tank is heated and evaporated by the electric heat pipe, so that the dough can fully ferment and expand under certain temperature and humidity.If the fermentation of bread dough, it is generally to adjust the fermentation box to the set temperature before the fermentation.There are many types and sizes of fermentation boxes.

 

Product features

 

Simple temperature and humidity setting can provide the best fermentation environment for bread.

 

The computer control panel can set up 24-hour cycle procedures, automatic intelligent work without manual guard, easy to complete.

 

All the inside and outside of the box are made of stainless steel, durable and clean.

 

Fast heating speed, can be completed in the shortest time, high quality fermentation dough can be readily available.

 

Set a reasonable hot air and humidity circulation system, so that the temperature and humidity of the entire wake box is uniform.

 

1. The purpose of waking is to make the dough to produce gas and fluffy, so as to obtain the required volume of the finished product and to make the finished product have better edible quality.Because the dough after plastic operation, especially the film pressure, volume discount, after pressing, the dough inside most of the gas to be cast out, gluten also lost the original softness and appear hard, brittle, so if this time immediately into the oven, bread volume is small, internal organization coarse, particles close together, can form a layer of shell and the top.Therefore, to make a large and well-organized bread, it is necessary to wake the bread after shaping, reproduce the gas, make the gluten soft, and get the appropriate volume.

 

2. The temperature range of wake is generally controlled between 35 and 38 degrees Celsius (excluding Denmark). The temperature is too high, and the temperature difference between inside and outside of the dough is large.At the same time, too high temperature will cause excessive and too fast evaporation of water in the dough epidermis, resulting in surface crust, while too low temperature and too long wake time will cause coarse particles inside.

 

3. Generally, the waking humidity is about 80-85%. The humidity is too high, which makes bread dark in color.(but 85 per cent of the humidity is not to the point of 100 per cent condensation.)

 

4. The general waking time is about 80% to 90% of the finished product, usually 60 to 90 minutes. Excessive waking, poor structure of bread, coarse particles, white skin, abnormal taste (too sour), shorter storage time, and the volume of dough will shrink in the oven if the dough is made of new flour.Due to insufficient awakening, the bread volume is small, with a cover formed on the top. The epidermis is reddish-brown, and the marginal crust has a burning phenomenon.The correct wake-up time of each variety of bread can only be determined by actual test.