Help! Proof box humidity level?
Tony Miklos
before reopening. My current task is the proof box. The manufacturer
is long gone and I am trying to repair the humidity/moist heat part of
it. (the old owners would half fill a soup warmer and let it steam,
with no way to control the humidity. This resulted in different type
donuts depending on the humidity level of the kitchen) Anyway, what I
need to know for now is what humidity levels should this thing be
adjustable to? I know absolutely nothing about baking (that's up to my
wife) I'm just the fix it man.
Any help is appreciated,
Tony
H. W. Hans Kuntze
> Anyway, what I
> need to know for now is what humidity levels should this thing be
> adjustable to? I know absolutely nothing about baking (that's up to my
> wife) I'm just the fix it man.
Hi Tony.
The proof box should be at 90-100 F and about 80% humidity.
If the donuts are rich, use a slightly lower temperature.
Dont worry about the humidity too much, if the temp is right, there is
water in the pan, the humidity will be OK.
--
Gruesse.
C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Die einfachsten Dinge sind sehr kompliziert " Morgenroete
http://www.cmcchef.com And zen ve vil tak over ze vorld! ;-)
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
Roy Basan
Hi Tony
In my experience,the yeast raised donuts ,should preferably had some
skin that is dry before you dip it in the frying fat.In my case I
proof donuts at lower level,about 65-75%humidity.Usually,If I make
considerable amounts of cut donuts,and I always I allow the 3/4 proof
donuts to stand for a few minutes in the rack at ambient conditions
so that the donuts will attain some degree of skinning;this is very
important also if your proofer has a higher humidity reading(above
75%).Indeed I have acquired already this habit of letting the proofed
doughnuts relax outside the proofer for some time before frying it as
If I adjust the proofer to lower humidity rating (and proof it full
under that condition)I will get some inconsistency from the whole
production batch.(It might be the peculiarity of that donut proofer
where at lower humidity setting that it may go to 60%humidity which is
too low).Therefore, If I make only smaller batches I instinctively
give it some rack time before frying while proofing it at average
humidity setting.
I notice that if I leave it in the proofer to fully proofed (in
higher humidity setting i.e.,above 75%)then deep fry it directly.I
observe formation of surface wrinkles on the donut skin.Blisters also
occurs in the fried donuts,resulting in poor quality in the fried
donuts.Therefore humidity must preferably be not left to exceed;and to
my opinion that 75% is the maximum for yeast-raised donuts.
However as donut formulations are quite variable as well as its
procesing methods,some of my experience may not be observed by other
bakers,yet it is still important that be careful during proofing of
your yeast raised donuts.Better to be slightly underproofed than
overproofed as the doughnuts.If it has reached the limits of proofing
time will surely result inferior donuts.I think the latter is a
common observation among commercial yeast raised donut makers.
Roy
J Quick
"Roy Basan" <rba...@hotmail.com> wrote in message
news:95b037df.02083...@posting.google.com...
Here's some interesting yeast raised doughnut faqs from Belshaw.
http://www.belshaw.com/faq/faq1-hdipyrd1.html
http://www.belshaw.com/faq/faq1-hdimhyrd1.html