Proofing cabinets and chambers Everlasting

Professional refrigeration equipment plays a crucial role in preserving the quality and flavor of leavened baked goods. Advanced devices such as the retarder-prover cabinet and the retarder interrupt the leavening process of baked products, meticulously controlling the fermentation activity of the yeast, thus allowing optimal management of the dough maturation process.

Thanks to the use of the most advanced technologies, it is possible to have machinery that ensures precise regulation of extremely sensitive processes, such as the leavening of bread and other leavened baked products. These appliances are designed and built in Italy , guaranteeing excellence in quality and performance.

Most frequently asked questions about professional provers

Below, you will find a series of frequently asked questions (FAQs) relating to these essential pieces of equipment for professional baking workshops, offering further details on how they can improve the production and preservation of baked goods.

What are the advantages of retarder proving?

With retarder proofers tables you eliminate night work as the baker kneads and prepares the various types of raw breads/doughs during the day and then the machine takes care of it. The control panel provides complete control, guaranteeing complete, 100% automatic management of the dough stop-leaving cycle.

What is the retarder-proving purpose?

Retarder -proofing , or controlled leavening , is a technique used in the preparation of dough for baked goods such as bread, pizza and focaccia. It consists of letting the dough rise in a controlled way, maintaining a constant and controlled temperature for a specific period of time. The use of this process, to be carried out through a retarder-proving cabinet , allows the gluten to be developed and the flavor and consistency of the finished product to be improved.

What is the difference between retarder and retarder?

Retarder provers tables and cabinets have the following controls and therefore allow you to monitor parameters such as:

• Temperature control when hot;
• Cold temperature control;
• Humidity control.

More specifically, the retarder prover can be used via an automatic program by setting all the phases of the recipe or via a manual program. In most cases, retarder proving is chosen when it is necessary to block the leavening of already formed raw baked products such as loaves, croissants and large leavened products.

The professional dough retarded cabinet, however, have the following controls on the bread:

• Temperature control when hot;
• Temperature control in cold.

The trailer can also be managed with automatic or manual programming.