Retarder Proofer

Retarder Proofer


With knowledgeable time, yeast, temperature and humidity management, bread leavening is blocked to keep it in a controlled, insulated environment. Leavening is completed in an autonomous, programmed manner, for a set time. All this takes place keeping end product quality unchanged, in many cases even improving it. With less yeast and more humidity, the product develops perfectly thanks to rigorous control of times, temperature and humidity during the different processing stages. Careful use of cold technology and slow, gradual leavening in a climatized, controlled environment enable you to defer leavening as desired (up to 7 days) and program baking at a preset time. Slow leavening guarantees heating homogeneousness right down to the dough's core, eliminating crust separation.
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