Intermediate proofing.

Dough leaving the rounder is almost completely degassed. To restore a flexible, pliable structure, the dough piece must be allowed to rest while fermentation proceeds. This is accomplished by letting the dough ball travel through an enclosed cabinet, the intermediate proofer, for several minutes. Upon leaving the intermediate proofer, the dough is more pliable and elastic, its volume is increased by gas accumulation, and its skin is firmer and drier.

Most intermediate proofers are the overhead type, in which the principal part of the cabinet is raised above the floor, allowing space for other makeup machinery beneath it. Interior humidity and temperature depend on humidity accumulating from the loaves and on ambient temperatures.

Molding.

The molder receives pieces of dough from the intermediate proofer and shapes them into cylinders ready to be placed in the pans. There are several types of molders,

but all have four functions in common: sheeting, curling, rolling, and sealing (see Figure 56). The dough as it comes from the intermediate proofer is a flattened spheroid; the first function of the molder is to flatten it into a thick sheet, usually by means of two or more consecutive pairs of rollers, each succeeding pair set more closely together than the preceding pair. The sheeted dough is curled into a loose cylinder by a special set of rolls or by a pair of canvas belts. The spiral of dough in the cylinder is not adherent upon leaving the curling section, and the next operation of the molder is to seal the dough piece, allowing it to expand without separating into layers. The conventional molder rolls the dough cylinder between a large drum and a smooth-surfaced semicircular compression board. Clearance between the drum and board is gradually reduced, and the dough, constantly in contact with both surfaces, becomes transversely compressed.

Figure 56. The formation of dough cylinders in a drum molder.

Panning.

An automatic panning device is an integral part of most modern molders. As empty pans, carried on a conveyor, pass the end of the machine, the loaves are transferred from the molder and positioned in the

pans by a compressed air-operated device. Before the filled pans are taken to the oven, the dough undergoes another fermentation, or pan-proofing, for about 20 minutes at temperatures of 400 to 500 C.

Exercise 2. Translate the following word-combinations.

Each succeeding pair set, to flatten into a thick sheet, between a drum and a smooth-surfaced semicircular compression board, pliable and elastic dough, a pair of canvas belts, for other makeup machinery, a compressed air-operated device, an automatic panning device, ambient temperature, to separate into layers, clearance between a drum and a board.

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Exercise 3. Contextual reference.

What do the pronouns underlined in these sentences refer to?

1. The first function of the molder is to flatten it into a thick sheet. a) the molder;

b) the dough; c) the roller.

2. Most intermediate proofers have the cabinets raised above the floor allowing space for other makeup machinery beneath it.

a) the floor; b) the cabinet;

c) the intermediate proofer.

3. This is accomplished by letting the dough ball travel through the intermediate proofer for several minutes.

a) fermentation; b) degassing;

c) proofing.

Exercise 4. Answer the questions.

1. What are the general purposes of the makeup equipment? 2. What methods are employed in dough dividing?

3. Which of them is the most widely applied in modern bakeries and why? 4. What are the functions of the dough rounder?

5. By what way does the rounder perform its functions? 6. What are the functions of the intermediate proofer? 7. What principles are in the basis of its operation?

8. What functions has a molder?

9. What device may be an integral part of a molder?

10. What is the simplest makeup equipment in the bread manufacture to your mind? What is the most difficult one? Explain your opinion.

11. What machines are not obligatory in makeup processes? Why?

Exercise 5. Checking facts and ideas. Decide if these statements are true or false.

1. Dough peaces leaving the divider are of the same weight and are round in shape. 2. The main parts of the dough rounder are hopper, pocket, and conveyor.

3. All makeup equipment has a conveyor in its construction.

4. Sheeting, curling, rolling and sealing are the essential functions of molders. 5. A molder may include a proofer in its design.

Exercise 6. Choose a word or word-combination which is not a part of the logical group. Give a title for each words group.

a) rolling, sealing, curling, sheeting, mixing;

b) pans, conveyor, compressed air-operated device, bladder.

Exercise 7. Match the terms on the left with the statements on the right.

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