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PROOFING SPECIFICS
There are many variables involved in the baking process. It is difficult to assign proofing times, temperatures,
and humidity levels. Here are some genereal guide lines that may be helpful.
1. Temperature, age and volume of dough should be the same to obtain similar results (keep accurate
records).
2. Never proof frozen dough before thawing. Thaw in a retarder set between 38 deg F and 42 deg F for 12-
16 hours. (A retarder is simply a high humidity level refrigerator).
3. If dough had been retarded or refrigerated, allow some “Floor” time. (“Floor” time is simply allowing
the product to sit at room temperature). Thirty minutes is usually sufficient. This allows the dough
temperature to rise throughout gradually.
4. Set humidity control just high enough so an undesirable crust is not formed during the proofing process.
5. Different products are proofed at different temperatures ranging between 80 deg F and 105 deg F. The
lower temperature are used for croissants or butter layered pasteries. Butter melts at 87 deg F. The
higher proofing temperatures are used for products such as breads and rolls. Never exceed 105 deg F,
temperatures over 107 deg F will kill the fermentation process of the yeast.
6. A product has fully proofed when it doubles in size, appears loose, and feels light and fluffy.
7. A product is under proofed if it has not doubled in size. An under proofed product does not have an
appealing appearance and will not expand to its full size during baking.
8. A product is over proofed as a result of too much time in the proofing stage. It will spread too much in
the pan and fall when handled or baked.
HOLDING CABINET
The HOLDING CABINET is designed to hold at temperatures from 125 deg F to 150 deg F. There are an
infinite variety of humidity levels. Low humidity settings are recommended to maintain flavorful fresh foods.
Suggested settings for different food groups:
FOOD GROUP
TEMPERATURE
HUMIDITY
Soft high moisture foods
(Casseroles, Rice, Vegetables)
150 deg
MEDIUM
Tender Moist foods
(Breads, Rolls, Eggs, potatoes, breaded vegetables)
125 deg
MEDIUM
Firm moist foods
(Beef, chicken, ribs, fish, hot desserts)
150 deg
MED LOW
Crisp textured foods
(Fried chicken, pizza, tacos)
150 deg
LOW
NOTE: Refer to local Board of Health for their requirements relative to food temperature.
Summary of Contents for PF-H-1
Page 10: ...10 WIRING DIAGRAM...
