LEAVENING AND PROFESSIONAL LEAVENING MACHINES

The leavening process is of fundamental importance for obtaining a higher quality dough. This stage allows the dough to develop fully, giving a light and soft texture.

Leavening is the process by which the dough grows and develops thanks to the action of the yeasts.

The long leavening, with a rest time of about 24 hours, offers considerable advantages because during this extended period, the enzymes present in the yeast have time to act completely on the starch and proteins of the flour and promotes better digestibility of the dough.

The short leavening, with a rest time of about 8 hours, is a faster and more practical choice but in this case, It is important to use a slightly higher amount of yeast to compensate for the shorter fermentation period. Short leaven involves the use of slightly higher temperatures to accelerate the fermentation process.

To maintain a constant and controlled temperature, it is ideal to buy a professional dough lifter.

Professional Lievitators, how do they work?

Once the dough is prepared, simply place the preparations on a baking sheet and put everything in the yeast.

You must then set the temperature and start the machine. A mistake not to do is to set the thermometer below 6°C or above 38°C.

It is necessary to make a distinction between normal and humidified yeast, the main difference being that the latter have a specific button for generating moisture.

On the website www.ristorazione-refrigerazione.it you will find professional yeast with and without humidity, manual or with touch screen panel, 3,5,10,15 or 20 trays. Choose the best product for your business.