1. Only by using a single-phase power switch that meets the power requirements of the fermentation tank and equipped with a leakage protector can the power plug of the fermentation tank be plugged in, and the water tray should be filled with water before being electrified;

2. When the power is plugged in, the power indicator lights up, indicating that the power is on. Put the dough to be fermented into the shelf, and then adjust the humidity adjustment knob to 35-4 degrees. The temperature adjustment button is about 5-1 degrees higher than the water temperature adjustment, or adjust it according to your own needs;

3. When stopping using, the water and power supply must be cut off to ensure the safety of water and electricity use.

Extended information:

Generally controlled at 35-38 degrees Celsius (except Danish), the temperature is too high, and the temperature difference between the inside and outside of the dough is large, which makes the dough uneven, resulting in inconsistent internal organization of the finished bread. Some places have good particles, while others are very thick. At the same time, if the temperature is too high, the moisture on the dough surface will evaporate excessively and quickly, resulting in crust on the surface, while if the temperature is too low and the proofing time is too long, the internal particles will be coarse.

Usually, when the humidity is about 8-85%, it is too high, the baked bread is dark in color, too tough in skin, and bubbles appear, which affects the appearance and eating quality. When the humidity is too low, the dough is easy to crust, and the skin loses its elasticity, which affects the bread's expansion in the furnace. The skin is light in color, lacking luster and has many spots. (But 85% humidity is not as high as 1% condensation), but a feeling similar to condensation.

Baidu Encyclopedia-Fermentation Box