HOW IT WORKS

   Strength enables preproof products to rise well in the oven. Preproofing involves five critical issues which all relate directly to strength. The following explanation demonstrates this technology as it relates to baguettes; however, this is also the process for other preproofed products. Only the formulas vary.

   A formula contains two key ingredients: flour and dough conditioner. The dough is affected by many elements: mixing, composition, time and temperature.

   FLOUR: GLUTEN!, GLUTEN!, GLUTEN! screamed one of our German bakers in reference to the strength of our flour. He was not concerned with where the flour was processed, but with how much gluten strength the flour carried. We found hard red winter wheat to possess the ideal gluten strength. A protein number of 12.8 to 13.0, ash of .50 works well. Studies on higher protein flour did not improve the product.

   DOUGH CONDITIONER: A special blend of enzymes and emulsifiers, work specifically with our flour and our dough process to create self-rising products. Currently, two manufacturers supply these conditioners. Further research and evelopment efforts will bring additional conditioners to the market.

   MIXING: It is important to use the correct type of mixer, making certain the mixer works well with the gluten strength of the flour, when preparing preproofed products. Beating dough to death destroys the gluten strength of flour. We use a dual hook spiral mixer and a gentle mixing action to preserve the strength of our flour.

   COMPOSITION: Lamination is the method we use to create preproofed products. This process works with the gluten strength of flour, giving the product strength during the proofing process. Traditional baguettes do not go through lamination and will fail when they are baked, as they do not possess strength. This explains why Danish laminated products work well when preproofed. Our laminator has two stations and is designed to eliminate stress to the dough. Each station gives the product four layers of lamination for a total of eight layers. Molding of the product must be performed gently.

   TIME AND TEMPERATURE: The temperature of the dough when it exits the mixer is vital. Dough that is too hot or too cold will not move down the laminator. Deviation from design temperature causes the yeast to react incorrectly in the proofer and the product fails. Preproof technology uses two proof boxes, or conditioning rooms. Temperature ranges are 50 to 120 degrees Fahrenheit. Humidity ranges are 50 to 100 percent. Preproofing requires use of two different temperature and humidity ranges. These ranges and dwell times are closely- guarded confidential information.