Retarded-proving

Production lines: Maturpan, Maturpast, Ecopan, Lievipan

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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.

Benefits

  • 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.

Programmed automatic cycle

  • Maturpan

    Chambers of retarded-proving and conservation of the fermented product for bread.

    • Operating temperature: -12 / +40°C
    • Relative humidity: 75 ÷ 95%
    • Control panel: MICRO C10 1.5
    • Option: PRO-10 TS touch screen
    Read more

  • Maturpast

    Cabinets and chambers of retarded-proving and conservation of the fermented product for pastry.

    • Operating temperature: -10 / +40°C
    • Relative humidity: 75 ÷ 95%
    • Control panel: MICRO C10 1.5
    • Option: PRO-10 TS touch screen
    Read more

  • Ecopan

    Chambers of retarded-proving and conservation of the fermented product for bread and pastry.

    • Operating temperature: -8 / +40°C
    • Relative humidity: 75 ÷ 95%
    • Control panel: MICRO ECOPAN
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  • Lievipan

    Chambers of direct proving (or proofing) > heat & humidity only

    • Operating temperature: +30 / +40°C
    • Relative humidity: 75 ÷ 95%
    • Control panel: ELECTRONIC
    Read more