The Jasca cold-water humidification system prevents dehydration of the dough for large and small bread products in all kind of proofers.
Dough is a fragile product and very sensitive to dehydration during the rise process. Even though the ambient temperature of the proofer or room is often warm enough, the dough may still cool down during the rise process due to low relative humidity (RH).This effect happens when you have a low RH which leads to dehydration and therefore cooling of the dough. This dehydration driven cooling effect negatively impacts on the rise velocity of the dough (i.e., core vs. outside) and leads to an irregular crumb structure.
As to eliminate dehydration effects and hence allow an optimum quality of your product, it is a prerequisite that the RH and temperature are fully balanced whilst realizing an optimal moistening. Jasca achieves this by means of a system of atomizing nozzles which turn normal tap water in an extremely fine mist, using air pressure. Sophisticated system automation takes care of an optimal and steady circulation of moisture and warmth in your installation.
With the Jasca cold-water humidification system you will be in control of your rise processes, every day of the year. Furthermore, quality will no longer be dependent on weather conditions, as temperature and relative humidity in your proofer are proactively balanced.
As a bottom line result of the Jasca cold-water humidification system your product will be better and more constant in quality. Consequently, your customers will be impressed with a fine piece of traditional craftsmanship.
Applicable for a.o.:
- Static proofers;
- Continuous proofers;
- Intermediate proofers;
- Humidification of local workshop;
The advantages compared to steam are:
- Better controllable rise process;
- Humidification with tap water, soak not necessary;
- The energy costs will lower remarkable;
- No additional heating;
- The installation is almost maintenance free;
- Less dust forming in the proofer;
- Improved tenderness of the product;
- No stripes or hard pieces of the bread;
- Improved taste and aroma;
- Thinner crust shaping;
- Better backing results and colour shaping.