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provers are available as per plant layout such as Box type , L type or Type , Gas  or  
steam could be used for humidity and heating arrangement .It includes  gas burners ,
steam heaters or steam injection system .Rack type or Traveling tray type provers  are
available for proving/proofing  process.Proofers are thermally insulated enclosures and.
Vary in size from a small box with shelving to a room. With  space  for  many  portable  
bread  racks. Proofer  is  heated  by  steam  coils  or  electric  heating. Elements located
inside the enclosure.
inside the enclosure.













Intermediate  Prover
Intermediate provers are provided in bread manufacturing process to allow bread to
relieve and recuperate from stress- strain to mechanical action on dough by  dividers and
rounder . It also  gives dough to ferment during  this time and make dough soften up for  
Final prover  after moulding .Its  also called relaxation prover  where it travels for few
minutes in trays .



Final Prover

Dough  are  converted into elongated  cylindrical dough pieces  which are twisted  and re
placed into moulds  which are greased  with emulsion or oil  for depanning . Final prover
have arrangement for steam  which spread out  uniformly in  the final prover .
Temperatures in Final prover  is about 38 deg c - 45 deg c. Humidity level and
temperature maintained in such manner  that  yeast activity is maximum  in the final
prover . Precautions need to be taken  so as to prevent  dough to rise above moulds .
box or inversely the dough is left without rising . Speed of moulds travel in the prover  is
either controlled through timers or through manual start and stop . Speed of travel of
moulds are  to monitored with respect to rate of  dough yeast activity . Tray movement
could be horizontal ( swing tray )  or  Vertical ( Contray Oven ) . Approximately time for
proving is  60- 75 min as per conditions . Final prover are mostly fabricated at site for
large bread manufacturing  with drives and sprockets  to which racks are attached on
which mould s are kept .With completion of  cycle in prover  the dough which is risen to
3/4 th mould is  then  transferred to oven for  baking .   Other popular type of prover are
retarder prover . Capacities are matched with that of  Oven .




















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bread provers ,proofers,final provers , bakery equipment , bakery machinery , bakery plant and machinery
intermediate prover , prover bakery equipmsnt
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