Full proof decrease steam – Too much proof no steam. – Ovens are in general different, so is the steam input and the capacity of the retention of the steam. Bread in general produces its own steam, some ovens are designed in a way that no steam is required, as the moisture comes from the product.
Full proof – decrease steam Too much proof – no steam. Ovens are in general different, so is the steam input and the capacity of the retention of the steam. Bread in general produces its own steam, some ovens are designed in a way that no steam is required, as the moisture comes from the product.
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx