Bread Fermenting Machine

The degree of proofing determines the quality of the finished product. The dough that is fermented moderately has a thinner skin, brighter color, uniform internal honeycombs, white gloss and softness; the dough that is not fermented enough has a deep skin, uneven internal honeycombs, thick membranes, and a weak wine aroma; the dough that is over-fermented has a too light color, no luster but wrinkles, uneven internal honeycombs and a sour taste. Therefore, mastering the degree of fermentation can ensure the quality of the finished product. For example, when fermenting bread dough, the fermentation box is generally adjusted to the set temperature before fermentation. There are many models of fermentation boxes, and the sizes are also different. The simple and easy-to-understand temperature and humidity settings can provide the most appropriate fermentation environment for bread. The computer control panel can set a 24-hour cycle program, and the fully automatic intelligent work can be easily completed without manual supervision.