46
Ital
ian
o
En
gl
is
h
+16°C 75% Storage red wines with great structure and tannins
17.4
PROVING
There's nothing better than home-made bread! With its many shapes and colours, the smell of freshly made
bread is always welcome during lunch or dinner. But for perfect proving, it is imperative that the dough stays
at the right temperature for the correct amount of time, without changes in humidity. A condition that
cannot be recreated in a normal home, but easily achievable with LIFE! You can produce dough of
extraordinary quality ready for baking whenever you want.
With LIFE you can slow down the action of the yeast and program the proving for the time you wish to start
cooking. It is also possible to prove over night. It is advisable to reduce the quantity of yeast used when
extending the proving time as the bread, focaccia or pizza will be lighter and easier to digest.
The ideal proving temperature is +28°C. It is however possible to adjust the temperature within the set limits.
The duration should be set according to the quantity of yeast and the type of flour used for the dough. With
high W flours, a lower quantity of yeast can be used with a longer proving time.
A low quantity of yeast (e.g. 0.5%, or 5 g for 1 kg of mix) and a long proving time will make the mix more
fragrant and digestible. For this purpose, it is possible to set long proving times at low temperatures (lower
than 10°C) for periods exceeding 24 hours.
PROVING PROGRAMS
IMMEDIATE PROVING: allows you 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.
PROVING PROGRAM - BASIC: allows you to set the temperature, duration and end time for the proving
process. The device automatically calculates the time exceeding the set proving time and cools the dough
during this period, inhibiting the activity of the yeast. This period is called the holding time.
The program has 4 distinct phases:
Cooling: taking approximately 1 hour, LIFE cools the dough to slow down the activity of the yeast.
Holding: the duration is calculated automatically according to the set end time of the cycle. The temperature
is maintained at around 4°C to allow the dough to mature without the yeast developing excessively.
Reviving: for 1 hour LIFE gradually heats the chamber to +16°C in order to revive the action of the yeast,
preparing it for the next phase.
Proving: LIFE will prove the dough for the set time at the desired temperature.
Perfect for when you want to return home in the evening to find perfectly proved dough.
For example: if you want to bake the pizza at 19:00 in the evening and you activate the cycle in the morning
at 9:00 with a leavening duration of 5 hours, the system will cool the dough for 1 hour, keep it at +4°C for 3
hours, then revive it at +16°C for 1 hour and prove it for the remaining 5 hours. The same principle applies if
you want to prepare the dough the day before.
ADVANCED PROVING PROGRAM: allows you to set the cooling temperature, the reviving temperature, the
proving temperature, the duration for each process and the proving finishing time. The appliance operates as
in the case of basic proving program "and automatically calculates the holding time.
It is useful for when you want to control precisely different temperatures and multiple proving stages up to
the end of the cycle.
The 4 phases can be adjusted as desired.
Cooling / Pre-proving: in this first phase it is possible to cool or pre-prove the dough. For recipes that require
the use of little yeast or a rest period, the temperature and duration can be adjusted as desired. Set a cooling
time in accordance with the size of them product: the larger the product, the longer the cooling period.
Holding: the duration is calculated automatically according to the set end time of the cycle. The temperature
is maintained at the set point to allow the dough to mature without the yeast developing excessively.