Lines for bakery and pastry
The ‘retarded-proving’ is a programmed automatic process for the fermentation of bread and pastry doughs in the desired time.
Both our MICRO C10 1.5 and PRO-10 TS touch screen control panel assure the proofing (also called proving) process management with the complete control of times, temperature and humidity during the different working stages.
- It allows to improve production organization, up to eliminate night and holiday work.
- It brings to perfection the product in quality, uniformity, flavor and aroma, by conserving all nutritional properties.
- It reduces the times and costs of production, renewing working methods, with great flexibility.
- It makes far lighter and more profitable the job both for the baker and the pastry chef.