Proofer
A proofer is a device for the targeted control of the fermentation process of doughs that are loosened with yeast or sourdough. A typical fermentation room climate is around 28–37 ° C and 68–85% relative humidity.
The proofer offers the option of regulating temperature and relative humidity independently of one another in order to create an optimal climate for the respective purpose (e.g. dough rest or piece cooking). The aim of increased humidity is to prevent the dough pieces from drying out . At the same time, however, the moisture must not condense on the surface of the dough, as this would lead to crust defects. For the same reason, depending on the intended use, a different temperature is necessary, although baker's yeast has an optimal CO 2 formation curve at approx. 32 ° C: If the temperature difference between the dough piece and the proofer is over 5 ° C, there is also the risk of condensation forming on the dough surface .
In addition to yeast fermentation, many other processes take place in the dough, such as the enzymatic breakdown of starch, proteins and fats or the lactic and possibly acetic acid fermentation in sourdough. Through the targeted creation of constant fermentation conditions in a proofer, constant properties of the finished baked goods can be guaranteed, as the ratio of these reactions remains the same with unchanged framework conditions.