Proving - Rational SelfCookingCenter Applications Manual

Proving

The Proving process is ideal for fresh or frozen yeast or sourdough products. Humidity and
temperature controls allow users to set precise conditions.
Preheat
Cooking Parameters
dry
Select a proving climate, ranging from dry to
moist.
low
Select a proving temperature anywhere from
86°F to 118°F (30°C to 48°C).
short
In general, slower proving at lower temperatures is more gentle on bakery
products. Higher temperatures and higher moisture levels, on the other hand,
speed up the proving process.
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load Proving
humid
high
long
Options
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