coldline VISION W5S Bedienungs- Und Wartungsanleitungen Seite 61

It is advisable to leaven at temperatures below 28-30°C to limit the formation
of acetic acid which compromises the flavour and structure of the leavened
products.
- 5. Waiting for the end of the cycle: the last phase allows you to partially
lower the temperature of a leavened product in order to limit the excessive
rise of the product. Activate this phase if it is not possible to cook or freeze
all the product immediately after the leavening phase. Attention: after the
leavening phase, the dough has reached the end of the leavening process,
therefore it will not be possible to completely stop the yeast action, but only
slow it down for a short time.
Tips: humidity and ventilation play a fundamental role in the leavening process.
These two parameters must always be managed simultaneously. If you notice
that the product is too dry or tends to dry out and form surface crusts, increase
the humidity and/or decrease the ventilation.
Excessively mild ventilation could cause an incorrect distribution of temperature
and humidity in the cell. It will be necessary to adapt the correct parameters
according to each rising mass.
High hydration products tend to dry out much more easily, therefore prefer
higher humidity by inserting steam even in the cold phases, on the contrary
masses rich in fats and eggs rise correctly even with more limited humidity. It will
be better to customize the programs, adapting them to your products.
The temperature of the ingredients used and the end-of-dough temperature
actively influence the leavening processes and significantly change the final
result. Pay attention to these parameters to always have a constant quality result.
Generally, covering the dough with leavening cloths is not recommended,
however certain high-hydration doughs require the use of this technique to
improve their rise and limit the dispersion of humidity.
Never use trays with lids or overlapping them on top of each other, it will be
impossible to guarantee the correct humidity and an even temperature.
SLOW COOKING AND PASTEURIZATION (
NUVŌ
is the revolutionary patented technology that allows you to cook
TM
foods at low-temperature with the addition of steam and link together
blast chilling and freezing cycles.
Thanks to NUVŌ
, food is completely enveloped in hot steam.
TM
The micro particles of water ensure excellent heat transmission
which results in homogeneous and delicate cooking.
NUVŌ versions can reach +85°C, sufficient for slow cooking and some types of
pasteurization. During the cooking and pasteurization phases, setting high
degrees of humidity (90-100%) is recommended. A higher humidity rate
increases the heat transfer to the food, improving temperature accuracy,
cooking speed and hydration of the food if it is not vacuum packed.
If slow cooking is carried out without the use of vacuum-packing, always insert a
tray under the cooking food in order to collect any released liquids and fats.
version)
NUVŌ
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