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Application filed by Одесская Национальная Академия Пищевых ТехнологийfiledCriticalОдесская Национальная Академия Пищевых Технологий
Priority to UAU201101647UpriorityCriticalpatent/UA62972U/en
Publication of UA62972UpublicationCriticalpatent/UA62972U/en
Manufacturing And Processing Devices For Dough
(AREA)
Treatment Of Fiber Materials
(AREA)
Abstract
A method to control proofing of dough half-finished products includes measuring air temperature in a proof cabinet, regulating thereof and measuring air moisture in the proof cabinet, regulating thereof. Controlled perturbation namely steam pressure, which comes into the proof cabinet, is additionally measured and compensated.
UAU201101647U2011-02-142011-02-14Method to control proofing of dough half-finished products
UA62972U
(en)
Method of dynamic control of temperature and humidity parameters in industrial bread proofer, using carbon dioxide released in the enclosure as main element for control of reference values of said parameters