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DIRECT LEAVENING CYCLE
Direct leavening is used for bread and pastry doughs by managing
temperature, humidity and time. This process improves product quality
and eliminates long waits for bakers; the doughs are in fact prepared and
once ready are processed by the equipment through the selection of
parameters such as temperature, humidity and ventilation.
When “leavening” is selected, the machine proposes a blast-chilling
cycle and a subsequent leavening cycle.
During the cycle the machine lets you set the cabinet setpoint, humidity
rate and ventilation speed.
At the end of the process the machine switches to holding.
Select the
button to start
the leavening
process.
Select the button to
set the post-
leavening holding
phase.
