Description The function of the final prove is to enable the yeast to contribute leavening gases to the air cells that already exist within the dough’s protein structure, thus enlarging the size of the moulded dough piece by a factor of about 3 or 4. Such yeast activity is best promoted by a temperature of 35 to 40°C (95 to 104°F), so it follows that the environment in which final proving takes place must be at a temperature of 35 to 49°C (95 to 120°F), with the actual temperature depending on product variety. FEATURES: Stainless steel body and interior Controls for the humidity and temperature Can be used for bread or rolls Equipped with wheels for easy manoeuvrability Manual water fill trough to produce steam Wet element must be kept submerged when in use NB: The highest temperature that can be selected is 85° C for the humidity, therefore it is not possible for the water to boil in the trough.
