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COOK AND HOLD PROCESSES

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Cvap® Cook and Hold Processes
Proofing

Proofing

CVap® technology’s precision is ideal for proofing. Low, moist heat accelerates the rising process. CVap keeps the temperature low and stable. Consequently, this allows the yeast to get down to the business of rising. Certainly, all CVap products are excellent proofers. Proof dough for bread, pretzels, pastries, and more.

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From the Blog

It’s All in the Proof! CVap Focaccia 

Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads baked today. Not only can the bread be baked thick or thin, the endless array of toppings to choose from compounds flavors in a complex yet delightful way. Most people think of focaccia as the free basket of bread provided before the meal at your local Italian eatery, but the bread can be used many different ways including as a pizza base, sandwich bread, or even as a cake.

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proofing dough punch and dock
proofing focaccia

Baking Cinnamon Rolls in CVap Ovens

Many folks know that CVap ovens are great for proteins, starches, and veggies. But did you know they’re also great for baking? We tested a few Rich’s products to see how they’d do after being proofed in a CVap Holding Cabinet, then baked in a CVap oven. We wanted to test in both an RTV Retherm Oven and a CHV Cook and Hold Oven.