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Dough boxes
Fresh bread, in its simplicity, has always been one of the most delicious and sought-after foods: especially in Italian culture, bread must always be present on the table, otherwise how can we mop up the sauce? Today more and more restaurants want to bake bread in their kitchens, but baking fresh bread every day is not easy if you do not have the right tools.
DOUGH BOXES: LOTS OF BREAD IN A SHORT TIME
The dough boxes are used to keep dough moist and soft for an extended period of time: this will allow it to be worked optimally. There are various sizes and types of boxes, both for domestic and professional use.
Today's dough boxes are mostly made of plastic, a material that is very durable and especially easy to keep clean. In the past, the boxes that were used were made of wood, but this type of material was very porous and sometimes tended to absorb too much moisture from the dough. Wood is difficult to clean precisely because of this porosity, but it gives the dough a more rustic and traditional flavour. Even today, some people prefer to use wooden proofing boxes because they believe that the wood positively affects the final flavour of the dough.
PLASTIC PROOFING BOXES
Plastic makes dough boxes very resistant to impact, as well as more hygienic since they can be washed either by hand or in the dishwasher. What are the types of dough boxes on the market?
- Solid or perforated. Perforated boxes allow for better air and moisture circulation, which helps the dough rise more uniformly. Solid boxes are used to store the dough and keep it moist. In general, solid boxes are recommended for transport while perforated boxes are recommended for proofing.
- With or without lids. Boxes with lids create an airtight seal that helps prevent the dough from drying out during proofing. The lid keeps moisture inside the container, which aids leavening. Boxes without lids allow for better air circulation, which promotes a more uniform dough.
- Nestable and stackable. The boxes can be nested and stacked thanks to interlocking edges, which allows for easier transport and storage.
- With handles or hooks. The handles, or hooks, are essential to allow operators to easily lift the boxes without running the risk of them slipping to the floor.
PERFORATED BOXES AND AIR CIRCULATION
Air circulation is an important factor in the proofing of dough: perforated boxes allow better air and moisture circulation, which promotes a constant dough temperature and prevents the formation of mould. Air circulation helps remove excess moisture and prevents the formation of crusts on the surface of the dough.
PIZZA DOUGH PROOFING CONTAINERS
Pizza dough boxes are shallower containers than bread and focaccia containers. Pizza dough boxes can also be perforated or solid, with lids or without. They are designed both for professional use, to be stacked and with dimensions suitable for refrigerated counters and box trolleys, and for home use, thus with smaller dimensions suitable for the home refrigerator.
DOUGH BOX MAINTENANCE
Cleaning and sanitising dough boxes is critical to ensure food safety. Plastic boxes can be cleaned with mild soap and water: it is best to avoid using harsh chemicals as they may damage the plastic. It is very important to dry the boxes well before using them so as to avoid the formation of mould or bacteria that could be dangerous if ingested. Some boxes can be washed in a dishwasher or with a dry cleaning brush to remove any flour or dough residue. It is recommended to clean the boxes after each use or at least once a week: although there is no hard rule about this, we recommend cleaning them often, especially if you are working with wet and sticky dough.
To prevent mould formation you need to pay attention to moisture: the box should always be dry and it is preferable not to cover it with damp or wet cloths, as this could promote mould formation. If wooden boxes are used, it is important to clean them regularly and replace them when they begin to show signs of wear or mould on the surfaces, since in these cases simple cleaning does not guarantee the sterility of the box.
And now all you have to do is knead! For any questions or information we are at your disposal: free your imagination and create doughs all different and special.
