Proofer

Bread Wake-up is the process of sending the dough into the proofing room after the bread is molded.Therefore, be careful about the operation of the proofing phase.

The proofing temperature is controlled at 35 °C -40 °C, the time is generally 30-60 minutes, the relative humidity is 80-90%, and the volume after proofing is increased to twice before the proofing.

In the wake-up phase, some remedies can be made for the errors that occurred in the previous processes.

However, if an error occurs during the proofing, there is no way to recover it, and only the finished bread of very poor quality can be produced.