Apparatus and method for cold-proofing multiple dough pieces

Abstract

An apparatus and method are disclosed that allows multiple pieces of frozen dough to proof without heat or added humidity. The apparatus comprises a metal enclosure, devices to support trays of dough, and doors that allow access to the dough and to selectively open or close the enclosure, such that in the closed position the doors substantially seal the apparatus. Within the enclosure, the frozen dough is thawed, proofed, and held for controlled time periods at controlled temperatures while placed in a refrigerated chamber. A particular step may be accelerated under heat.

What is claimed is:  
     
         1 . A method for proofing dough comprising the steps of: 
 thawing frozen dough at a first temperature above 32° F.;    proofing the thawed dough at a second temperature above 32° F. in a substantially enclosed environment; and    holding the proofed dough at a third temperature above 32° F. in a substantially enclosed environment.    
     
     
         2 . The method of  claim 1 , wherein the first temperature and the second temperature are approximately equal.  
     
     
         3 . The method of  claim 1 , wherein the second temperature and the third temperature are approximately equal.  
     
     
         4 . The method of  claim 1 , wherein the first temperature comprises a temperature between approximately 35°-50° F.  
     
     
         5 . The method of  claim 4 , wherein the first temperature comprises a temperature between approximately 38°-40° F.  
     
     
         6 . The method of  claim 1 , wherein the thawing step is maintained for up to approximately 12 hours.  
     
     
         7 . The method of  claim 1 , wherein the second temperature comprises a temperature between approximately 35°-50° F.  
     
     
         8 . The method of  claim 7 , wherein the second temperature comprises a temperature between approximately 38°-40° F.  
     
     
         9 . The method of  claim 1 , wherein the proofing step is maintained for up to approximately 24 hours.  
     
     
         10 . The method of  claim 1 , wherein the third temperature comprises a temperature between approximately 35°-50° F.  
     
     
         11 . The method of  claim 10 , wherein the third temperature comprises a temperature between approximately 36°-40° F.  
     
     
         12 . The method of  claim 1 , wherein the holding step is maintained for up to approximately 40 hours.  
     
     
         13 . The method of  claim 1 , wherein the dough comprises a water activity level of between approximately 0.929-0.999.  
     
     
         14 . The method of  claim 13 , wherein the dough comprises a water activity level of between approximately 0.940-0.980.  
     
     
         15 . A method for proofing dough comprising the steps of: 
 accelerated thawing of frozen dough at a first temperature between approximately 40°-100° F. for approximately 40-240 minutes in a substantially enclosed environment;    proofing thawed dough at a second temperature above 32° F. in a substantially enclosed environment; and    holding proofed dough at a third temperature above 32° F. in a substantially enclosed environment.    
     
     
         16 . The method of  claim 15 , wherein the first temperature comprises a temperature between approximately 75°-90° F.  
     
     
         17 . The method of  claim 15 , wherein the thawing step is maintained for approximately 50-120 minutes.  
     
     
         18 . The method of  claim 15 , wherein the second temperature comprises a temperature between approximately 35°-50° F.  
     
     
         19 . The method of  claim 15 , wherein the proofing step is maintained for up to approximately 24 hours.  
     
     
         20 . The method of  claim 15 , wherein the third temperature comprises a temperature between approximately 35°-50° F.  
     
     
         21 . The method of  claim 15 , wherein the holding step is maintained for up to approximately 40 hours.  
     
     
         22 . The method of  claim 15 , wherein the accelerated thawing comprises presetting the temperature of the substantially enclosed environment to the first temperature for approximately 30-60 minutes.  
     
     
         23 . The method of  claim 22 , wherein the frozen dough is placed into the substantially enclosed environment preset to the first temperature.  
     
     
         24 . The method of  claim 15 , wherein the proofing comprises presetting the temperature of the substantially enclosed environment to the second temperature.  
     
     
         25 . The method of  claim 24 , wherein the thawed dough is placed into the substantially enclosed environment preset to the second temperature.  
     
     
         26 . A method for proofing dough comprising the steps of: 
 thawing frozen dough at a first temperature above 32° F.;    accelerated proofing of thawed dough at a second temperature between approximately 40°-100° F. for approximately 40-240 minutes in a substantially enclosed environment; and    holding proofed dough at a third temperature above 32° F. in a substantially enclosed environment.    
     
     
         27 . The method of  claim 26 , wherein the first temperature comprises a temperature between approximately 35°-50° F.  
     
     
         28 . The method of  claim 26 , wherein the thawing step is maintained for up to approximately 12 hours.  
     
     
         29 . The method of  claim 26 , wherein the second temperature comprises a temperature between approximately 75°-90° F.  
     
     
         30 . The method of  claim 26 , wherein the proofing step is maintained for approximately 50-120 minutes.  
     
     
         31 . The method of  claim 26 , wherein the third temperature comprises a temperature between approximately 35°-50° F.  
     
     
         32 . The method of  claim 26 , wherein the holding step is maintained for up to approximately 40 hours.  
     
     
         33  The method of  claim 26 , wherein the accelerated proofing comprises presetting the temperature of the substantially enclosed environment to the second temperature for approximately 30-60 minutes.  
     
     
         34 . The method of  claim 33 , wherein the thawed dough is placed into the substantially enclosed environment preset to the second temperature.  
     
     
         35 . The method of  claim 26 , wherein the holding comprises presetting the temperature of the substantially enclosed environment to the third temperature.  
     
     
         36 . The method of  claim 35 , wherein the proofed dough is placed into the substantially enclosed environment preset to the third temperature.