turbofan E85-12HLD, Руководство по установке и эксплуатации

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11
Operation
Problem Solving
Product collapses
When using frozen dough which collapses or shrinks in the oven after proving, this is caused by too
much proving. Reduce the proving time for the next batch.
Dry product
The dough piece in the prover should never be dry to the touch. A moist, firm and silky membrane
should cover the dough piece during proving.
Wet product
The dough piece in the prover should not be wet to touch whilst proving and should not adhere to
fingers. Water should not condense on the trays. If it does there is either too much moisture or too
little heat in the prover.
If there are any problems with your dough the most likely causes are as follows:
• Too much heat and too little moisture.
• Not enough heat and too much moisture.
• Proving time too long or too short.
• Incorrect oven temperature.
• Incorrect maturity adjustment in the formulation of the dough for the flour.
• Incorrect thawing procedure, or handling of the dough after thawing.
Hints
Heat
It is better to operate the prover at a lower temperature with adequate moisture rather than at a
hotter temperature with too little moisture.
Yeast
Yeast activity starts very slowly at about 5°C and increase in speed or gas production as the
temperature rises. When a temperature of approximately 60°C is reached, the yeast is killed and
baking of the aerated product starts. Thus different rates of proving occur as the temperature
changes.
Flour
The amount of proving required is determined by the quality of the GLUTEN in the flour. Gluten is
a rubber like product and can perish if stretched too far by too much proving. Collapsing of the
product or shrinkage will occur.
Proof
You must recognise the proof of the product by the appearance of the dough rather than the size .