coldline W30, Use And Maintenance Manual

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PROVING PROGRAMS
IMMEDIATE PROVING: to set the proving temperature and duration. When started, the appliance activates
the heating or the cooling function in order to reach the set temperature. the cycle ends at the expiry of the
set time.
At the end of the cycle, the system keeps the setpoint temperature, until it is manually stopped.
BASIC PROGRAMMED PROVING: to set the proving temperature, the proving time, and the proving end
time. The appliance automatically calculates the time exceeding the set proving time, cooling the mix during
this period, therefore inhibiting the activity of the yeast. This is called preservation period.
It is useful when going out in the morning, in order to find the dough perfectly proved when coming back in
the evening. For example, to bake a pizza at 7.00 p.m., it is possible to activate the cycle at 9.00 a.m. with a
proving time of 5 hours. The system will keep the mix cool for 5 hours, and activate proving for the remaining
5 hours. The same principle applies when preparing the dough the day before.
ADVANCED PROGRAMMED PROVING: it can be used to set the cooling temperature, the waking up
temperature, the proving temperature, the duration of each process and the end of the proving time. The
appliance operates in the same way as the "basic advanced proving" and automatically calculates the
preservation time.
It is useful in order to precisely control different temperatures and several proving stages, up to the end of
the cycle.
Examples:
Bread: Flour, water, yeast and a pinch of salt. The best bread is home-made bread using flour, water, yeast
and a pinch of salt. Prepare a higher quantity of dough, make bread rolls, cook them and deep freeze any
excess. You will be able to defrost each time the exact quantity of bread that you need and always have a
fragrant product, as if it was just out of the oven.
Pizza: slow fermentation gives the possibility of reducing the quantity of yeast, but must be controlled with
constant and precise temperatures. With LIFE, you can have proving cycles lasting up to24 hours, even at low
temperature. If you use starter sourdough, the dough becomes rich in contents that contribute to improve its
organoleptic properties. The result will be a lighter, softer and more digestible pizza.
Brioches, croissants, buns and plum cakes: It is possible to naturally prove brioches, croissants, buns and
plum cakes without having to buy industrially made products.
5.5 DEFROSTING
Thawing raw fish and meat is one of the slowest and most delicate tasks in the kitchen. The use of running
water is not recommended, while microwaves, although accelerating the process, also partially cook the food,
changing the proteins. Quality will inevitably be compromised. Defrosting in the fridge is effective, but too
slow and in contrast with daily life needs.
Thanks to its professionally derived technology, LIFE offers a quick and safe defrosting process. You will be
unable to distinguish between fresh and defrosted product.
LIST OF PROGRAMS:
SOUPS - SAUCES - PASTA - MEAT - FISH - VEGETABLES - FRUIT - BREAD - PIZZA - CAKES
Examples:
Fish: defrosted fish to be served raw will remain hydrated, without oxidation or changes in colour and
consistency. Structure and flavour will remain unchanged.
5.6 CHOCOLATE
Bitter, semi-bitter or sweet chocolate, a fantastic mix obtained by mixing cocoa paste, cocoa butter and
sugar. With the simple cooling of liquid chocolate,
it is not possible to obtain a shiny and crunchy product, due to the bad crystallisation of the cocoa butter.