Slow proofing
The retarder proofer allows, by controlling humidity and temperature, to delay and control the dough rising. The process ensures a perfectly leavened product, ready to be baked at the desired time.
Retarder Proofer advantages
No more night-time work
The product can be prepared during the day and put into the retarder proofer, to get it the next morning perfectly leavened and ready for baking at the desired time
Higher and constant product quality
The productive process becomes repeatable and is not influenced by the environment temperature
Cost reduction
Thanks to the optimization of personnel use and the increased standardization of the productive process
Retarder Proofer cycle
Thanks to its humidity and temperature control, the Retarder Proofer cycle allows with its 4(+1) separate phases to delay and control the leavening process and obtain a perfectly leavened product at the desired time.
Chilling
Rapid cooling to block yeast activity
Conservation
The product is kept at low temperature, the rising process is still suspended
Reawakening
The temperature begins to slowly rise, the rising process restarts
Rising
The proofer slowly reaches the set temperature and humidity, the rising process is completed
Rising block
Optional step to block the rising once again by reducing the temperature, useful to keep the product ready for baking at a later time
