Professional proofers and biga retarders

Explore our selection of proofing cabinets and proofing tables for dough resting and biga management, designed for professional bakeries, pastry shops, and pizzerias. These solutions allow you to control temperature, humidity, and the progression of fermentation processes, ensuring consistent doughs that are ready for the next stage.

Dough retarder cabinet Everlasting

€3.690,00

Price on demand

+ VAT: €811,80 (ONLY FOR ITALY)

Retarder proofer table Everlasting

€4.350,00

Price on demand

+ VAT: €957,00 (ONLY FOR ITALY)

Retarder proofer cabinet Everlasting

€4.450,00

Price on demand

+ VAT: €979,00 (ONLY FOR ITALY)

Dough retarder table Everlasting

€3.582,00

Price on demand

+ VAT: €788,04 (ONLY FOR ITALY)

Why invest in a professional proofer?

A professional proofer allows you to precisely control the fermentation process by adjusting temperature and humidity in both warm and cold conditions. This means:

Optimal management of proofing for bread, pizza, and baked goods;
Temporary blocking or slowing of fermentation;
Increased production flexibility and consistent final results.

With controlled proofing, you can program every phase using automatic or manual cycles, saving time and improving lab efficiency.

Professional biga retarder: bulk dough management

The professional biga retarder is designed for those working with indirect doughs (such as biga or poolish), enabling:

Temporary blocking or delaying of bulk dough fermentation;
Precise temperature control (hot/cold) with automatic programming;
Efficient management of pizza dough ball maturation, even in trays, thanks to the internal microclimate;
Greater flexibility in daily production with maximum final yield.

Perfect for high-hydration doughs and long fermentation cycles.

Proofing for baking: how does it work?

Controlled proofing in baking is a technique that allows for the regulation and scheduling of leavening phases for baked products.
Using a proofing cabinet or a retarder proofer table, you can:

Set the ideal temperature and humidity for each stage;
Schedule daily cycles without the need for night-time supervision;
Ensure uniform results even with high-volume production;
Improve the gluten structure, aroma, and final texture of the dough.

An ideal solution for croissants, focaccias, panettones, loaves, and both sweet and savory shaped leavened products.

Frequently asked questions about professional proofers

Below is a selection of frequently asked questions about these essential tools for professional baking labs, offering additional insight into how they can improve the production and preservation of baked goods.

What is the difference between a proofer and a biga retarder?

The proofer is designed for already shaped doughs (e.g., loaves, croissants, leavened products) and allows full control over warm and cold temperatures as well as humidity. The professional biga retarder, instead, is used for bulk dough or pizza dough balls, controlling warm and cold temperatures but without humidity regulation.

Can I use the biga retarder for pizza?

Yes. The professional biga retarder is perfect for managing pizza dough balls in trays. Thanks to the natural microclimate created inside, the dough stays hydrated, elastic, and well-developed, improving digestibility and baking performance.