This operation consists of allowing the dough to rest between division and moulding.
Intermediate proofers encourages stretching in the moulder without the need to over-work the dough on sheeting and stretching
in the machine. The dough will retain all its properties even better.
The resting time can be varied. It depends on the products used in bread-making, the type of dough, the type of production
(fresh / frozen, etc.) the ambient temperature, the shape of the dough rolls after division, etc. (For example, in France,
the standard time is approximately 20 minutes for baguettes.)
There are various solutions for intermediate proofers dough rolls :
The simplest solution
It consists of spreading the divided dough rolls out on tables and covering them to prevent a crust forming.
This requires
a lot of space and many handling operations. It is also possible to place the dough rolls on boards and then to slide them into racks. However, the many handling operations can quickly become tiresome.
(Equipment not supplied by Mérand)
The manual solution
Another
solution consists of using a machine called an dough rest. This has the advantage
of minimizing the space required (the moulder can be placed on it - see photo).
Ease of use is improved as handling operations are eliminated.
On the other hand, there are still many handling operations and the resting
time is not controlled. It is left to the baker's initiative (with the risk
of differences from one kneading to another and an impact on the quality of
the bread).
Another solution consists of using a machine called an dough rest. This has the advantage of minimizing the space required (the moulder can be placed on it - see photo).
Ease of use is improved as handling operations are eliminated.
On the other hand, there are still many handling operations
and the resting time is not controlled. It is left to the baker's initiative (with the risk of differences from one kneading to another and an impact on the quality of the bread).
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The semi-automatic solution
A
more rational solution consists of investing in a semi-automatic intermediate
proofer. In this case, the baker loads the dough rolls manually into the pockets
and after a cycle (calculated according to the rate and resting time desired),
the pockets are emptied automatically onto an evacuation belt which feeds the
moulder.
This machine
limits the handling operations (automatic moulder feeding),
improves the preservation process (controlled resting time) and saves on floor-space. It is important to invest in a machine which can be upgraded as this can subsequently be fitted with an automatic loader.
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The automatic solution
The last solution consists of using an automatic intermediate proofer. In
most situations, division is carried out by an automatic divider and the dough
rolls are automatically placed in the intermediate proofer pockets.
The handling operations are limited to kneading, loading the divider and receiving
the moulded dough rolls.
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