Apparatus and method for the final proofing of dough

1 . A method for the final proofing of dough in a proofing device, the method comprising the following steps:

providing the proofing device that includes a proofing chamber;

setting a dew point inside the proofing chamber above a temperature of the surface of the dough;

providing the dough to the proofing chamber;

subjecting the dough inside the proofing chamber to an active stage, wherein during the active stage process air is applied directly surrounding the dough; and

subjecting the dough inside the proofing chamber to a resting stage subsequent to the active stage,

wherein an air speed of the process air directly surrounding the dough in the active stage is higher than in the resting stage.

2 . The method according to claim 1 , wherein the air speed of process air which is provided to the dough in the proofing device during the active stage, is in a range of 0.5-3.0 meters per second.

3 . The method according to claim 1 ,

wherein a transition from the active stage to the resting stage is initiated when the temperature of the surface of the dough is substantially equal to the dew point inside the proofing device, or

wherein a transition from the active stage to the resting stage is initiated after the dough has been in the active stage during a time period which is prescribed by the dough recipe.

4 . The method according to claim 1 , wherein the active stage is provided during an active time period,

wherein the resting stage is provided during a passive time period,

wherein a ratio between the active time period and the passive time period is in a ranged from 1:4 to 1:10.

5 . The method according to claim 1 , wherein during the active stage heat is supplied to the dough.

6 . The method according to claim 1 , wherein in the active stage the process air is provided to the dough, and in the resting stage the process air is directed along or around the dough.

7 . The method according to claim 1 , wherein the process air in the active stage has a temperature below 45 degrees Celsius.

8 . The method according to claim 1 , wherein the dough is arranged at a stationary position inside the proofing chamber during the active stage and the resting stage.

9 . A method for the final proofing of dough in a proofing device, the method comprising the following steps:

providing the proofing device, wherein the proofing device comprises a first section and a second section;

setting a dew point inside the first section of the proofing device above a temperature of the surface of the dough;

providing the dough to the first section of the proofing device;

subjecting the dough in the first section to an active stage, wherein during the active stage process air is applied directly surrounding the dough;

transporting the dough from the first section to the second section; and

subjecting the dough in the second section to a resting stage, wherein an air speed of the process air directly surrounding the dough in the active stage is higher than in the resting stage.

10 . The method according to claim 9 , wherein the first section and the second section are arranged in a single chamber of the proofing device.

11 . The method according to claim 9 , wherein the proofing device comprises a first chamber and a separate second chamber, wherein the first chamber comprises the first section and the second chamber comprises the second section.

12 . The method according to claim 9 ,

wherein the air speed of process air which is provided to the dough in the first section during the active stage is in a range of 0.5-3.0 meters per second.

13 . The method according to claim 9 , wherein the step of transporting the dough from the first section to the second section is performed:

before or when the temperature of the surface of the dough in the first section is equal or smaller than the dew point in the first section,

after a predetermined period after the temperature of the surface of the dough is equal or higher than the dew point in the first section, or

when the dough has been in the first section during an active time period.

14 . The method according to claim 9 , wherein the dough is kept in the first section during an active time period, and wherein the dough is kept in the second section during an active time period, wherein a ratio between the active time period and the passive time period is in a range from 1:4 to 1:10.

15 . The method according to claim 9 , wherein during the active stage heat is supplied to the dough.

16 . The method according to claim 9 , wherein in the active stage the process air is provided to the dough, and in the resting stage the process air is directed along or around the dough.

17 . The method according to claim 9 , wherein the process air in the active stage has a temperature below 45 degrees Celsius.

18 . The method according to claim 9 , wherein the proofing device comprises a transport device for moving the dough from the first section to the second section.

19 . The method according to claim 1 , wherein the air speed of process air which is provided into the proofing device during the resting stage is in a range of 0-0.2 meters per second.

20 . The method according to claim 9 , wherein the air speed of process air which is provided into the second section during the resting stage is in a range of 0-0.2 meters per second.