Baking & Snack - April 2004 - 76
PROCESSING TECHNOLOGY
to proofers, around
85%; however, the
temperature is much
cooler, generally between 35°F
and 40°F.
These combined systems can be
set up so a product can move from
one side to another and, thus, lend
more variation in production.
Bakers also are requesting retarder/
proofers that are segmented into units,
said the product line manager for one
manufacturer. "If we have a 6-door
unit, for example, they would want a
common wall and divide it into three
different sections so that each section
would have two compartments and
two doors," he said.
Dividing the retarder/proofer
allows bakers to stagger their
production, he added. "They can
put the product in the retarder/
proofer and retard it for six, eight
or 10 hours overnight. Then, the
automatic timer moves it to the
proofing side, and it will be ready
for baking in the morning."
GIVE IT RESPECT. "Proofing is
greatly under appreciated," according
to the sales engineer for one manufacturer. He also said that proofers are
overlooked by many bakers.
Even though proofers are designed
to withstand abuse, over time they
wear out. Also, bakeries often fail to
perform maintenance on their proof
boxes, he noted. "I've seen many
bakeries living with a conditioning
system that gives them basically
what they need, but they could get
For more information, see Page 113
76 / BAKING & SNACK / April 2004
much better than that if they were
to look into refurbishing or replacing that conditioning system."
When asked if there were a way
for bakers to test their proofers to
determine whether they are working at their optimum efficiency, the
sales engineer suggested observation.
"More often when talking to bakers,
their main concern is the product they
are getting out of the proofer," he said.
"Is there something better they would
like to be getting out of that box.
"After the product is proofed, does
it look like it always has or has there
been a subtle change over the years?"
the sales engineer continued. If you
notice a difference, it is highly likely
that your proofer is not working up to
the standards it did when first built.
"Don't be afraid to invest a little
bit on parts because it can make a
world of difference in your product,"
he added.
Ⅲ
Baking & Snack - April 2004
Table of Contents for the Digital Edition of Baking & Snack - April 2004
Contents
Baking & Snack - April 2004 - 1
Baking & Snack - April 2004 - 2
Baking & Snack - April 2004 - 3
Baking & Snack - April 2004 - Contents
Baking & Snack - April 2004 - 5
Baking & Snack - April 2004 - 6
Baking & Snack - April 2004 - 7
Baking & Snack - April 2004 - 8
Baking & Snack - April 2004 - 9
Baking & Snack - April 2004 - 10
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