Carter-Hoffmann HL10-10-RW - Manual (Page 11)

11
DRAWER WARMER—FEATURES & CONTROLS
ABOUT PROOFING
To ensure that yeast-dough products rise correctly and consistently, precise temperature and humidity levels
are required. Time required for proofing is directly related to how much yeast is in the dough, the surrounding
temperature and the amount of dough being proofed.
In order to proof, the low temperature alarm set-point must be changed to 80 °F (27°C). See page 10 for in-
structions.
Set temperature to desired proof temperature; typically 85 °-98°F (30-37°C) for most sweet yeast and bread
dough products. Note: set lower temperature of 78-84 °F (26-29°C) for croissant dough (to prevent butter from
melting)
Set humidity level to desired proofing humidity; typically 80-85%.
Temperature and humidity settings may need adjustment, depending on dough product and yeast concentra-
tion. DO NOT proof frozen dough products. This will produce excess moisture and prevent proper rising. Thaw
frozen dough in a retarder or covered overnight in a refrigerator. Then defrost at room temperature before
proofing.