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Ventilator Hoods -Continued
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steel  cabinet  that  houses  the  exhaust  control  and cleaning station. The length of the automatic wash cycle is adjustable and should be adjusted for the minimum time that will satisfactorily clean the hood. This will conserve  utilities  and  detergent. The hot water shutoff valve, usually located in the cleaning station cabinet, should always be left on unless plumbing repairs are necessary. On some ships, where low water pressure or the amount of hot water available is a problem and where all galley hoods are connected to a single automatic wash system, installing activities have found it necessary to install individual shutoff valves in the hot water/detergent line at each ventilator hood. In these cases, be sure only the valve at the hood to be cleaned is turned on. If you have an arrangement like this, for fire protection purposes, leave the valve to the hood serving deep-fat fryers turned on and all others off,  except  when  they  are  actually  being  washed. Directions for priming the detergent pump are located most often on the inside of the door. Motor bearings on the detergent pump should be oiled once every 6 months. DOUGH  TROUGH A dough trough is the container in which dough is placed  during  the  fermentation  period.  It  is  an  oblong boxlike trough of steel construction equipped with four casters to permit easy movement in the bakeshop area. Dough  troughs  are  of  various  lengths  and  are designed to hold approximately 90 pounds of dough to a foot, or 50 pounds of flour to a foot. If the trough is too  long  for  the  amount  of  dough  to  be  fermented properly, dam boards maybe inserted so that the correct amount of space is available. DOUGH PROOFERS Dough proofers or fermentation rooms are used for conditioning dough and cooling baked bread. The air temperature and air moisture (humidity) in a dough proofer are kept at preset levels by automatic controls. Dough proofers are thermally insulated enclosures and vary in size from a small box with shelving to a room with  space  for  many  portable  bread  racks.  The  dough proofer  is  heated  by  steam  coils  or  electric  heating elements   located   inside   the   enclosure,   or   by self-contained  air-conditioning  units  connected  to  the proofer  by  air  ducts.  For  shipboard  use,  steam-heated dough  proofers  are  furnished  in  various  sizes;  the number and size of the proofers depend on the capacity of the bake ovens installed in the bakery on board ship. Operation The operation of all dough proofers is basically the same regardless of the size of the proofer. Air within a proofer should be kept at a preset temperature and moisture level. Dough proofers require at least 1 hour to attain the proper atmosphere; the unit should be started  well  in  advance  of  anticipated  use. The time and temperature used to proof bread dough in the proofer should be as specified on the recipe card. Turn the steam valve on full and open the petcock to provide  the  necessary  amount  of  steam  for  humidity. Adjust  the  steam  inlet  valve  to  obtain  the  desired temperature. When  the  temperature  and  humidity  are correct, place the pans of dough into the proofer and close the door. Watch  the  time  closely  and  test  the  dough periodically  by  pressing  the  fingers  into  it.  If  the depression is filled by rising dough, fermentation is progressing  properly.  To  reduce  fermentation,  cover  the bread  pans  with  cloths  and  reduce  the  proofer temperature. At no time should there be more than 35 pounds of steam pressure allowed to pass through the steam coils of the proofer. Drain the condensation from the drip pan at regular intervals by opening the petcock. Care  and  Cleaning Proofers should be maintained in a safe, sanitary, dust-free,   rust-free,   nonleaking,   and   economical operating  condition. The enclosures and accessories should be kept free of flies, ants, cockroaches, mice, and rats. Clean the floor, walls, top, and inside of the door. Scrape sides, corners, and guide rails with a putty knife. Scrub the floor with along-handled scrub brush and hot machine-detergent solution; rinse and dry. Wipe guide rails  and  ledges  thoroughly.  Remove  and  clean  water pan; rinse and wipe dry. Scrub exterior and underneath if space permits; flush with hot water. BREAD SLICER The bread slicer is a machine with small thin blades. The platform on which the bread is placed is at about a 45-degree angle so that the weight of the bread will force the loaf down on the cutting blade when the machine is turned on. The cutting blades are attached to a cam shaft that has half the blades going in one direction and the other  half  going  in  the  opposite  direction.  The  reason for this is so that it will not tear the loaf while it is being 4-15

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