CVap® is the perfect bread proofing oven on the market. Low, moist heat accelerates the rising process. CVap keeps the temperature low and stable, allowing the yeast to get down to the business of rising.
Proofing is a process in yeast-based recipes. It refers to the period when prepared dough is allowed to rest and rise before baking. During this phase, the yeast in the dough ferments and produces carbon dioxide gas, causing the dough to expand and increase in volume. This process is also known as fermentation.
Many types of baked goods benefit from using a CVap oven, especially those made with yeast, such as:
Proofing is essential for making traditional bread, whether it's a simple sandwich loaf or artisanal sourdough. It is a key step in creating the desired crumb structure and flavor.
Dinner rolls, hamburger buns, and other yeast-based bread rolls all benefit from rising. It makes them light and fluffy.
Using this process on pizza dough helps create a crust that is both crisp on the outside and chewy on the inside.
The layers of flaky pastry in croissants are developed through a series of folding and proofing steps.
It is essential for creating the tender, buttery layers in Danish pastries like bear claws and cheese Danishes.
The soft and gooey texture of cinnamon rolls is achieved through proofing the dough.
It’s important to note that the bread rising time and temperature can vary depending on the specific recipe and type of bread or pastry being made. Over-proofing (letting the dough rise too long) or under-proofing (not allowing enough rise time) can both negatively impact the final product’s texture and flavor. Therefore, bakers need to follow their recipes and exercise some judgment to achieve the best results.
Why is CVap different from a regular conventional oven? What differentiates CVap is its ability to maintain a steady temperature without wavering. It’s key when proofing to keep the temperature warm but not hot. Too much heat can kill the yeast. We find a setting of 100°F Vapor/103°F Air will boost yeast activity and speed up the leavening process. Because CVap is so effective at proofing, it’s important to check the dough frequently to monitor its progress. Once the dough has roughly doubled in size, it’s time to bake.
If you’re looking to add a bread proofing cabinet to your industrial commercial kitchen, contacting Winston for expert advice is a great step. Winston specializes in high-quality kitchen equipment, and their team can assist you in selecting the perfect proofing cabinet that aligns with your specific needs.
Whether you require a high-capacity unit for large-scale baking or a more compact model for specialized use, Winston’s knowledgeable staff can help guide you through the features, options, and benefits of various models. By consulting with them, you can ensure that the proofing cabinet will optimize your baking process, enhancing both productivity and the quality of your bread.
Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.
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