Duke PFB PROOFER BASE, Инструкция по установке, эксплуатации, запасным частям и обслуживанию

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PROBLEM: Crust Color is Too Dark
Possible Causes Remedy
1. Dough Improperly Thawed Thaw completely according to instructions.
2. Oven Temperature Too High Use thermometer to check accuracy of dial indicator.
PROBLEM: Crust Blisters:
Possible Causes Remedy
1. Careless Molding Mold retarded product to manufacturers specifications.
2. Overproofing Proof at proper temperature, humidity and time.
PROBLEM: Crust Too Thick
Possible Causes Remedy
1. Dough Has Aged Too Much After Thawing Thaw properly in plastic bags to avoid formation of crusting.
2. Crust Develops During Proofing Maintain proper humidity, moisture and temperature levels
in proofer cabinet.
3. Oven Temperature Too Low Use oven thermometer to insure that dial indicator is
accurate.
PROBLEM: Poor Crumb Texture (Crumbly)
Possible Causes Remedy
1. Dough Has Aged Too Much Thaw properly in plastic bags; keep refrigerated to control
aging.
2. Overfroofed Proof at proper temperature, humidity and time.
3. Proof Box Temperature Too High See Above.
4. Oven Temperature Too Low Use oven thermometer to insure correct calibration of oven
dial.
PROBLEM: Streaking or Spotting on Crust (White)
Possible Causes Remedy
1. Overproofed Make sure correct proofing practices are followed. Do not
put “wet” dough into oven for baking. (Water will serve as
insulator preventing even coloration of curst. These white
spots are referred to as “fish-eyes”.)
PROBLEM: Streaking or spotting on Crust (Dark)
Possible Causes
Remedy
1. Formulation Dark spotting can often be caused by incomplete mixing in
the processing stage of the dough.