Description

Rising the dough on the cooking roll is the third rising stage and yet the most important stage of rising. This final dough proofing procedure ensures that the heat can travel through the air bubbles of the risen dough, right through to the dough which is in contact with the cooking roll. If the dough is not risen properly before baking, the finished product will be raw (uncooked dough) on the inside and the dough will be dense and not light and fluffy.

The Dough roll proofer has a maximum capacity of ten cooking rolls. Up to five rolls can be inserted into the proofer at each side. The door glass enables the baker to see how the dough is rising, so that they know when to remove and bake it.
The proofer has one heating element at the bottom which is rated at 300 watts. The heating element is controlled by a simple analogue thermostat.

After rolling the dough onto the cooking roll, paint lightly with oil, apply the sugar and place into the Dough roll proofer.

Each of the 10 points has its own motor, therefore the cooking roll will rotate whilst inside. This is beneficial as it means that the dough will rise equally on all sides, resulting in a much better and even bake.

The Dough roll proofer comes with a removable trip tray. This can be covered in aluminium foil to collect any drips, then removed at the end of the day.

For best results, we suggest leaving the cooking rolls inside the Dough roll proofer for at least 10 minutes.

The Dough roll proofer will improve the rise of the dough, which in turn will result in a beautifully baked, even Kurtos, which will have a crispy shell and soft and fluffy inner.