Bread Proving Cabinets

Theprofessional proving cabinet for bread has the same features as a proving cabinet, but is more practical and economical, as its small dimensions are similar to those of a refrigerator. The injection steam generator placed inside the structure, the uniform distribution of air in every point of the cabinet and the constant maintenance of humidity and temperature values allow the bakery dough to rise while remaining soft at the core but also on the outside.

The cabinets we have selected for you are equipped with an integrated electronic thermostat/humidistat with a programming keypad to constantly monitor the leavening activity of the product and, some models, can hold up to 20 trays or trays inside. The proving chamber is made of AISI 430 stainless steel, as specified by the law currently in force, which allows the use of materials other than18/10 AISI 304 steel, if the equipment does not come into direct contact with food.

Leavening pizza: everything you need to know

There are two fundamental processes to be carried out for the success of a dough, which not everyone knows about: leavening and dough maturation. The first concerns the increase in volume that the dough undergoes due to fermentation of the yeast. Maturation, on the other hand, is the breakdown of proteins and starches. Both moments are important to obtain pizza or rolls that have the right consistency and are also easily digestible.

There are strong flours, richer in gluten, which make elastic, soft and resistant doughs, and there are weaker flours, which form a weaker gluten mesh (and thus result in a drier, crumblier, less fluffy pizza). For pizza and some types of bread, strong ones are usually preferred, so that a better development of the dough can be achieved with more alveolation (i.e. those holes that form in the dough and make it light). To recognise whether a flour is strong, take a look at the packaging: here you will find the W coefficient. Choose a product with a W greater than 250 (such as manitoba for example, which can be used alone or mixed in a dough with 00). Maturation and rising will take 12 to 24 hours.

Would you like to receive information on professional leavening equipment?

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