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

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Dough Age and Characteristics
Young Dough (Underproofed)
Has the tendency to develop blisters and blemishes during handling. The loaf may often be small in volume, have a
"shell-top" and a fox-red color.
Always remember the relationship of heat to the formed loaf. Young dough generates its own internal heat during
fermentation. A frozen loaf in the retarder and/or proofer sees heat only from the outside of the loaf. (The interior may be
35°-38°F at the beginning of the proofing cycle.) Premature processing of frozen dough will often result in "coring" or a loaf
or roll with an under baked center.
NOTE: The shorter the retarding time, the longer the necessary proofing time.
Cell Structure: The cell structure of young dough is nearly circular. The cell wall is thin and has little resistance to elasticity.
This inelasticity often causes the loaf to burst.
Shelf Life and Texture: Young dough has a short shelf life and stales quickly. The texture of the baked loaf will be slightly
crumbly.
Properly Proofed
Cell Structure: The cell structure of correctly proofed dough has an elliptical/elongated cell structure and thin cell walls.
The dough is readily extensible and holds gases easily.
Shelf Life and Texture: Correctly proofed dough will yield the best product having long shelf life, uniform crumb and
enhanced flavor.
General Comments:
95% of all baking problems are caused by incorrect proofing or retarding.
95% of the fermentation in frozen dough occurs during proofing.
The longer the fermentation stage in dough development the shorter the shelf life.
The larger the item the lower the proofing temperature.
Properly proofed pan breads will exhibit "break and shred". This should be subtle in character. The break should
occur directly above the lip of the pan and the shredding slightly above the break. This is the result of "oven
spring". (Oven spring occurs within the first 10-12 minutes of the bake.)
Old Dough (Overproofed)
As dough ages it becomes more acidic. The finished baked loaf has a lighter crust color as a result of the sugar
that is depleted through the fermentation process.
Cell Structure:
The cell structure of old dough is elliptical in form and has thick cell walls. The dough is difficult to form.
The presence of old cell structure is usually most noticeable in the top or "crown" of the loaf.