PROOFING RETARDER

 expansion chamber or location, are very important. During this period of time separating the exit from the kneader and the entrance to the oven, the bread will be definitely formed.

 

o Under the pressure of the yeast, and in contact with ambient moisture and higher temperature, the dough piece will increase in volume. Carbonic gas developed by the action of the yeast is prisoner of the dough.

o A big volume means a successful bread and show the lightness of the final product;

o There are different kinds of proving areas. The most simple will be to put the dough pieces under humid covers; the most complex of the rooms would be continuously moistured and heated;

o While getting out from the proving chamber, formed raw breads are scarified most of the time. It is the pucker of the bread;