Different varieties of dough will have their corresponding proofing requirements, which is why being in control of all proofing parameters will ensure the correct rise and texture every time. What type of equipment suits your facility and…
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Sveba Dahlen has announced the launching of the new S-Series of its rack ovens. The S-Series also has a proofer under the oven, which is adapted to suit the needs of each model of rack oven. Work on the proofer has run parallel to that on…
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The principles of proofing, as an essential step in bread making, have largely remained unchanged for thousands of years. But while the processes and chemical reactions remain the same, the technology behind them has constantly evolved.…
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Dough proofing is an essential processing step for the bakery industry and, even though the process remained basically the same, technology companies offer new equipments to make it easier and more efficient.
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Proofing is one of the baking stages that makes the most use out of the one intangible “ingredient”: time. Technology solutions dedicated to proofing can help make the most out of this crucial stage, for all environments, textures and…
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Also called secondary fermentation or final fermentation, the proof or proofing is an essential process for bread making. Every baker has his method and every kind of bread needs different vessels according to which form it will take.…
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The history of baking goes back centuries and artisanal baking is still popular among “purists” and bread lovers the world over. But what does it take to be artisanal? There are many definitions and Andre Erasmus has a brief dabble into the…
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Fermentation is dependent on the environment where the dough is stored. To find out what are the main factors that have an effect on the dough fermentation and how do they influence the mature dough properties, we talked through the process…
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In a nutshell, artisan or craft bread is used without the chemicals and high-speed mixers that the Chorleywood Bread Process (or industrial baking) uses to speed up fermentation. The longer fermentation period for artisan or craft bread…
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The Kemper BGK Belt Proofers are available in single level or multiple level systems, the BGK box proofing systems are ideal for products without pans, such as flatbreads, pizza, or oven bottom loaves. The BGK belt proofers are housed in a…
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Scientists from VH Berlin e.V. Research Institute for Baker's yeast are conducting research into the effectiveness of baking killing the microorganisms that naturally appear in dough. They conducted different experiments on dough and…
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All stages of baking are essential but quite critical to the whole process. Proofing is the processing stage whereby the mixed dough is allowed to rest and get better to best serve the baked goods for which it has been mixed. There are some…
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