The role of proofing in dough baking
Proofing the dough is a key stage in the breadmaking process, as it has a significant impact on the quality and taste of the final product. During proofing, the dough is subjected to suitable conditions that promote the development of yeast, which in turn leads to the production of carbon dioxide. The effect of this process is to increase the volume of the dough and improve its structure. Proofing also influences the aromas and flavours that develop during fermentation. Proper proofing produces bread with the desired fluffiness, elasticity and characteristic crust. Furthermore, proofing the dough in good conditions makes the subsequent shaping and forming of the dough for baking much easier.
Optimum proofing conditions
In order for the proofing of the dough to be successful, it is necessary to provide it with optimal conditions. Then the dough will be able to ferment properly, which will translate into better quality baked goods. Key factors to take into account are:
Temperature. Best results are achieved in the 25-30°C range – this temperature is conducive to yeast activity.
Humidity. Adequate humidity prevents the surface of the dough from drying out, which is essential for proper rising.
Protection from draughts. Maintaining stable conditions in the proofing room is key to avoiding sudden temperature changes. Sometimes even small changes in conditions can have a huge impact on the quality of the dough.
Advantages of using peelboards from Magorex
Peelboards from Magorex are an innovative solution that significantly simplifies the dough proofing process. Why should you use them? Firstly, our peelboards are designed with convenience in mind, making it easy to handle the dough and minimising the risk of damage. In addition, peelboards can be used not only for proofing, but also for fermenting and freezing, making them a versatile tool in the bakery. Made of heat-resistant materials, peelboards are easy to clean and disinfect, ensuring hygienic working conditions. Importantly, using our peelboards will also reduce the risk of dough sticking to the tray’s surface. Magorex offers peelboards in a variety of sizes and shapes, allowing them to be tailored to the specifics of production in any bakery.
Investing in peelboards from Magorex is a step towards increasing the quality of baked goods and making bakery operations more efficient.
Proofing the dough is a key stage in the bread-making process, influencing the final quality of the bread. The right proofing conditions, provided by dedicated equipment such as peelboards from Magorex, make it possible to obtain excellent bakery products. An investment in professional equipment, adapted to the scale of production, guarantees success for any bakery.
