6
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 general guidelines 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
°
F and 42
°
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
°
F and 105
°
F.
The lower temperatures are used for croissants or butter layered pastries. Butter melts at
87
°
F. The higher proofing temperatures are used for products such as breads and rolls.
Never exceed 105
°
F; temperatures over 107
°
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 because 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
°
F to 150
°
F. There is 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
°
F
MEDIUM
Tender Moist foods
(Breads, Rolls, Eggs, potatoes, breaded vegetables)
125
°
F
MEDIUM
Firm moist foods
(Beef, chicken, ribs, fish, hot desserts)
150
°
F
MED LOW
Crisp textured foods
(Fried chicken, pizza, tacos)
150
°
F
LOW
NOTE: Refer to local Board of Health for their requirements relative to food temperature.
