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Proofing cabinet for dough and yoghurt Brod & Taylor

Proofing cabinet for dough and yoghurt Brod & Taylor

Heating temperature 21-49 ° C (variable)
Brod & Taylor
Country: USA
Power 200 W
Size assembled for work: 46x37x27cm, folded for storage: 46x37x6.5cm
Weight 3.2 kg
1 year warranty

Brod & taylor - the new folding cabinet for proofing the dough will make your dough for baking more airy and easier than if you did it under normal conditions. You can set a lower temperature so that the dough “ripens” and matures longer, or increase the temperature inside the cabinet to create optimal conditions for yeast on cold winter days. The large window makes it possible to follow everything that happens in the spacious compartment, which can easily fit several forms for baking bread. The scope of delivery includes a water bath to keep the humidity at an optimal level. The temperature inside the cabinet can be set from 21-49 ° C / 70-120 ° F. Thanks to this, the cabinet can be used not only for proving dough, but also for the production of your own yoghurt, sour cream, kvass, you can melt chocolate and keep it soft when needed. temperature. After use, the compact design can be folded up and stored in any countertop drawer.

What is a dough proofing cabinet for?
Usually, the room temperature in our houses and apartments rarely exceeds 21-22 ° C. To obtain a perfect dough or dough and proper fermentation of yeast or sourdough, the recommended temperature is 28-32 ° C. A modern oven starts to work at a temperature of 50 ° C, which for dough and yeast are already too hot. The proofing cabinet creates a controlled low heat and humid environment that is used in professional baking of bread and pastry, thus providing ideal conditions for yeast fermentation. Thanks to the dough preparation process in a controlled environment, high quality and tasty bread is obtained. The cabinet can also be used to make fermented milk products, to melt chocolate, and more.

How do you know if the proofing cabinet is working correctly?
The folding dough proofing cabinet is designed to store the contents at a given temperature - not the air itself. To check the temperature, fill a small metal cup half full with room temperature water and place it on the grate in the center of the cabinet. Turn on the cabinet and set the temperature to 30 ° C. Wait 45 minutes, then measure the water temperature. The water temperature should be within ± 1-2 degrees of the specified value. The dough reacts in the same way to the heat placed inside the cabinet.

How difficult is it to assemble a proofing cabinet and is it easy to use?
Yes, definitely! Assembling the structure takes less than a minute. Using the device is also easy, just plug it in and turn it on. Everything is ready!


Can I choose between Celsius and Fahrenheit temperature readings?
Yes you can. To switch between Fahrenheit and Celsius reading, simply hold both the Up and Down temperature buttons for a few seconds.

Do I have to wait for the temperature inside the cabinet to warm up?
For best results, we recommend that you warm up the cabinet for 5-10 minutes before use.

Is the cabinet suitable for use with proving baskets?
Yes, proofing baskets are very good for getting airy dough inside the cabinet.

Is the cabinet suitable for making handmade bread?
Yes, the proofing cabinet is well suited for making all types of bread.

Technical data
Temperature range: 21 - 49 ° C (70 - 120 F).
Anodized aluminum heating plate.
Stainless steel grill.
Aluminum tray for water (to maintain humidity within 60-80%).
Robust polypropylene housing, transparent window.
All removable parts are dishwasher safe.

Proofing cabinet for dough and yoghurt Brod & Taylor

Proofing cabinet for dough and yoghurt Brod & Taylor

Proofing cabinet for dough and yoghurt Brod & Taylor

A source: 🔗
kogor
Hello everyone!
They advised to move the topic here ...
I will try

Last year I had fun as far as possible with baking sourdough rye bread (I made sourdough several times and always seemed to work out). But lately I realized that there is not enough knowledge about the process, because the bread is sometimes bad, sometimes very bad, sometimes good. As a result, I realized that I did not understand the basics and could not manage the process in general. Began reading literature on bakery. At the moment, there is still a lot to be done ... but the main thing that so far I understood is the need to withstand the temperature regime, absolutely at the entire stage of production. That is, to get the same correct sourdough, you need to keep the temperature around 41-42 degrees. How to get such a result at home. An internet search has not given any answers yet. That is, there are some kind of ovens, but they are designed for storing vegetables on the balcony, that is, not that. I found a proofing cabinet in Germany, but the price with delivery becomes not humane at all. And at the first stages, I want more budget solutions. In my opinion, such a cabinet is useful in the kitchen. That is, it can also be used to make yoghurts, etc. Does anyone have the experience and how to solve the problem with the exact temperature? Maybe there is some obvious solution I missed? Otherwise, I'm already thinking about assembling a cabinet with an electric heater and a thermal relay ...
Gavrilovpost
This cabinet is certainly a good thing, but there is one BUT, if you need a temperature, for example, 21 or 24, and in an apartment, for example, 28 (like mine), then this device will not make you 21, it only works for warming up. I took it for myself to cool the dough on fermentation, so that it would not sour from the heat, and flew by. Now I think maybe I can put some kind of ice pack in it so that it cools, and the internal sensor balances the temperature by 24.
Admin
Perhaps this
You can buy cooling plate cartridges for container bags of portable refrigerators. They are pre-frozen in the freezer.
A.lenka
I wonder how much such a cabinet costs?

I looked ... 22.855 rubles! And this is at a discount ...


Only today, while checking the eggs in the incubator, I thought: "Why is the incubator not a proofing cabinet?"
And the temperature regime is suitable. And the volume is decent. Well, the price is quite affordable.
Admin
Quote: A.lenka
"Why is an incubator not a proofing cabinet?"

Is it really !? Boom try, boom!
Mira-2014
🔗*** us.de/Brotbackautomaten/Br-d-Taylor-Gaerautomat.html

I took it here, now it costs about 11,800 there
Kestrel
AdminThank you very much for opening Temka! I have been interested for a long time, more precisely, I want to buy, but so far only hangs in hobbyists. I was just looking for information on it, very little in Russian. I was very sorry that there was no topic on our site, so here they will get to the bottom of the truth. In the sense, they will find out all the nuances of use, the appropriateness of the acquisition and significantly expand the scope. I even found an online store on the official website of the manufacturer, which is declared as an official representative in the CIS. I just had an impulse when I almost ordered it from Amazon, but decided to ask these representatives for a guarantee - how are they? From Amazon, it is clear that it will not. Here's what they answered:

Hello Anna,

Upon purchase, you will receive a 2-year factory warranty. If something happens, you contact us first. The plant through us will find out the reasons for the breakdown. In extreme cases, you will have to send it back at your own expense.

All goods are in the manufacturer's warehouse in Germany.Delivery is carried out via German and Russian mail.

Delivery time depends on the work of the post office, on average from 2 to 4 weeks.

The order is received at the post office, at the address indicated by the recipient of the goods. The customs duty is not paid if the order value does not exceed 1000, - euros (for legal entities 200, - euros). Orders are delivered to any city.

Select a product, put it in your basket and by clicking on the "checkout" button start placing your order. At the second stage, you will be shown the shipping cost. Then you can choose a payment method.

The order will be sent after payment. Payment methods are listed in our section "Questions and Answers


That is, delivery from Germany is still added to the price of the goods on this site at the expense of the buyer, I was interested in them
The store itself is in Latvia, so it seemed to me not important where to order, but since I practically did not find reviews on the device (I don't read English, only with a translator) I did not dare to order. But there is still interest.
Yes, if you order from Amazon, or look at some other import sites, then it’s probably better to clarify what kind of power grid it is designed for - I left several pieces on Amazon bookmarked, at a good price, but with delivery to Russia (in sense, several sellers, to choose from whom to take), and all of them, upon closer examination, turned out to be at 110-120 V
I also looked at the incubators - it's a sin not to be tempted by the price several times less, from 3000 for a new one, but so, offhand - they, inexpensive, which seemed small to me and not ergonomic for baking - the baking sheet will not fit, but which cabinets, like proofers, have them and prices, as for professional equipment, and a few more nuances. In general, while I abandoned this thought (incubator), I continue to want a proofing cabinet (and quietly dream of a professional proofing cabinet. Moreover, in a professional cabinet it is not the price that confuses me, but the dimensions - I did not find one that was smaller .... mmm ... than, for example, a built-in oven, but for me it's a lot, for my kitchen)

The moment described Gavrilovpost, of course, saddened, but I think you can adapt somehow, probably ...
A.lenka
Quote: anna2008
they seemed small to me and not ergonomic for baking - the baking sheet will not fit,
Quote: anna2008
Moreover, in prof. cabinet, it's not even the price that confuses me, but the size - I didn't find one that was smaller ... mmm ... than, for example, a built-in oven, but for me it's a lot, for my kitchen
Anna, I didn't quite understand about the dimensions ... You want the baking sheet to go in, and at the same time the cabinet was smaller than the built-in oven. How can this be?
Musenovna
Anna, and why a baking sheet ?! Bread can be in the form, but the one that is on the hearth in the proofing basket and in the closet
Kestrel
A.lenka, this is me about professional ones, in width - the depth is normal, but the professional proofing cabinets, about which I spoke, they are at least 4 baking sheets, and then, there are not many of these, and the dimensions are still ... they are straight big ... I would also like this (the most trivial - just about the size of the oven, there would be where to put it). Look on the Internet for a "proofing cabinet" - large, mostly they :-(
Maybe there is no need for a baking sheet. And then how to arrange the rolls? And the pies .. in general, piece products (thoughtful) After the proofing, it’s probably not useful to rearrange them again? Well, I mean, from a tray (or on what to stand), for example, on a baking sheet?
This one, of course, is also small, but it seems more or less close in width-depth to ordinary baking sheets
A.lenka,

and my children have long dreamed of an incubator, as they read Nosov's "Merry Family", so they periodically get them out with requests to bring out the chickens. I only lack chickens with 4 (soon 5) children and 2 cats (we live in a one-room apartment). So far, it has been possible to shift the blame (for NOT breeding chickens) on the cats, they say, to devour them. And if without humor - of course I understand that this is not an exercise for fun. The husband encourages, and that, come on, he says, we will increase the chickens for the cats for food. ZhivodEr.

A.lenka
Quote: Kestrel
Look on the Internet for a "proofing cabinet" - large, mostly they :-(
Anna, No-no-no ... I won't even look ... As long as I somehow live without a proofing cabinet, I think I can continue to cope. And I don't want to be seduced.
Otherwise, you will have to buy a wardrobe and shu ...

If CHO - I also have a Travolka drying cabinet. Small, but it will be enough for our volumes.


I will not use the incubator as a proofing cabinet, even as an experiment. Because I think that the dough is not ice will be the remnants of the "microclimate" from the eggs, and the eggs - yeast from the dough. If you really start an incubus for proofing, then only a separate one. IMHO.

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