Barazza 1ABFY, Installation And Use Manual

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18
3.12.12 Proofing
Proofing allows the creation of a micro-climate with controlled temperature and humidity to encourage the
activation and transformation of the yeast. Fermentation thus occurs in best conditions, producing
naturally, perfectly risen dough. By programming the duration of proofing, it is possible to reduce the
amount of yeast, thus obtaining a lighter, more digestible product while at the same time encouraging the
development of the desired aroma.
For best proofing, it is recommended to place the dough in a container without a lid and to cover the
container itself with a damp cloth.
If you need to proof in a particularly humid environment, it is recommended to insert a tray of warm water
next to the container holding the dough.
PROOFING
There are three proofing modes: “immediate, “preserved” and “delayed”.
In “immediate” proofing the process begins immediately.
If proofing needs to start immediately, but it is not possible to extract the dough at the end of proofing itself, the
dough can be held at the right temperature in the “preserved” mode.
If proofing needs to start a few hours after being placed in the device, this is possible using the “delayed” mode.
IMMEDIATE PROOFING
Selections
Temperature : specify the desired air temperature for the fermentation of the yeast.
Duration : specify for how long the food must be proofed.
Humidity
: specify the desired humidity rate inside the device. If a high humidity rate
is needed, insert a tray of water next to the container holding the dough.
Before starting the
programme
It is possible to check the data inserted through a summary screen.
Programme running The display shows the settings and remaining time until the end of the cycle.
PRESERVED PROOFING
Selections
End cycle time : specify at what time the entire cycle should end.
Temperature
: specify the desired air temperature for the fermentation of the yeast.
Duration
: specify for how long the food must be proofed. The device starts proofing
immediately; at the end, the dough is held at +4°C (preservation) to inhibit
fermentation, then the temperature is brought back up to 15°C (awakening).
Humidity
: specify the desired humidity rate inside the device. If a high humidity rate
is needed, insert a tray of warm water next to the container holding the dough.
Before starting the
programme
It is possible to check the data inserted through a summary screen.
Wait period
The display shows the selected settings, the end cycle time and the time when
proofing will begin.
Programme running The display shows the settings and remaining time until the end of the cycle.
DELAYED PROOFING
Selections
End cycle time
: specify at what time the entire cycle should end.
Temperature : specify the desired air temperature for the fermentation of the yeast.
Duration : specify for how long the food must be proofed. The device does not begin
proofing straight away but rather enters into wait mode, during which time the
temperature is held initially at +4°C (preservation) and then at 15°C (awakening); at
the end of the wait time, proofing begins for the desired time.
Humidity
: specify the desired humidity rate inside the device. If a high humidity rate
is needed, insert a tray of warm water next to the container holding the dough.