The fermentation box also awakens the hair box, and its purpose is simple, that is, to make dough. The working principle of the fermentation box is that the water in the evaporation tank is heated by the electric heating tube, so that the dough can be fully fermented and expanded at a certain temperature and humidity. Fermentation boxes come in many models and sizes.
At present, if the market is distributed by users, it can be divided into household and commercial.
The commercial refrigerated fermentation proofing box and computer control panel can be set with 24-hour cycle program, fully automatic and intelligent operation, and reasonable hot air and humidity circulation system, so that the temperature and humidity of the whole proofing box are very uniform, and the capacity of 18 *2 plates of bread is suitable for professional baking.
The biggest difference between domestic fermentation boxes and commercial fermentation boxes is the capacity. You can put at least two pieces of toast on multiple floors, and you can put more than two plates of bread at the same time, which can be adjusted according to the capacity of your oven.
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What are the advantages of fermenting in a fermentation box?
Proofing is because the dough almost lost its proper "inflatable" nature after molding. After dough shaping, including rolling, kneading, pressing and other actions, most of the gas has been squeezed away, and gluten has lost its original softness and brittleness. If this dough is baked immediately, the baked bread will be very small, with very rough tissue particles and a shell on the surface. Therefore, to make large and organized bread, it is necessary to make the shaped bread angry again, make the gluten soft and enhance the ductility.
The last fermentation is the last stage of bread making. When mistakes occur at this stage, it is difficult to remedy and correct, and the quality of bread is poor. Finally, the suitability of fermentation has a great influence. Finally, the result of poor fermentation is that the crust of bread is hard, small in size, uneven and rough in grain structure, lacking the proper flavor of bread, bad in color and hard in crust. No matter how excellent the materials used, or how hard the first part was, the first part was in vain because of poor fermentation operation.
Good fermentation temperature should be between 28℃ and 35℃, and the relative humidity is 80-85%. Under these conditions, the fermentation speed is the fastest, which makes it expand to more than twice the original volume. Keeping this humidity can prevent bread from crusting. If the temperature of the final fermentation box is higher than 28℃-35℃, the baked bread will lose its proper flavor and the storage time will be shortened. (Note: The final fermentation temperature of Danish and heavy oil dough is 27℃~28℃)
Fermentation box can rely on the power of science, and the precise control of fermentation temperature and humidity can really reduce the difficulty of making bread. It also ensures the success rate of bread.
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