The Retarder-Retainer-Fermabiga Cabinet improves the quality of the product. As the long leavening gives more flavor to the bread and lengthens its duration. Retarder-proofing cabinets block or slow down the fermentation activity of the yeast. They keep the dough at a maximum of 72 hours, and finally automatically start the fermentation phase at the time established by the program. With the Retarder, you eliminate night work as the baker kneads and prepares the various types of raw bread / dough during the day. The control panel provides complete control, through the automatic management of the dough rising cycle. Recipe cost reduction as less yeast will be used.