Proofing phase has assumed always more importance in the modern bakery.
Having a professional proofing system, made according to certain criteria (insulation, air distribution, relative humidity, etc …) allows to obtain numerous advantages and increase the value of the product.
The THERMOGEL final proofer is made in accordance with certain principles ,derived from 50 years of experience, in the respect and the care of the product.
THE PRODUCT COMES TO LIFE
Inside the entire production process the only timewhen the product comes to life and transforms itself during proofing.
The climatic conditions which the product is exposed are critical for the enzymatic and microbiological activity in order to leave in natural way, emphasizing the quality of the ingredients.
Managing the proofing in uncorrect way leads to a loss of the final product quality and work operability.
CLIMATE PROOFING
+8°C | +40°C – u.r. 60-95%
The proofing phase is made with climatization, in order to permit a natural long time proofing process with different progressive step with adjustable times and temperatures.
FINAL PROOFING
+30°C | +40°C – u.r. 60-95%
The entire proofing process is made with one set of tem- perature, humidity and a correct uniformity of the air to guarantee the best final result.
The constructive professionalism, reliability and simplicity are the main qualities of our retarder prover which is designed to follow the principles:
1. INCREASE THE PRECISION
The baker begins to take advantage from this technology to obtain a constant quali- ty of the final product and the precision of the rising time.
2. SAVING TIME
The professional proofing permit to save time, thanks to better organization deter- mined by precision of proofing.
3. INCREASE PRODUCTIVITY
The professional proofing gives also the possibility to have a carger turnover of the products and improve the management of their baking process optimizing the orga- nization of production in its own bakery .
4. LESS INGREDIENTS
A perfect leavening allows to calibrate the quantity of ingredients, especially yeast , lowering the costs of the product.
5. BETTER QUALITY
The balance between ingredients, the correct humidity and temperature during proofing proccess permits to have better final product.
6. ENJOY BENEFITS
More money for you and business higher.
More possibility to invest in your activity.
The heating process is no longer managed through the use of electrical resistances but by using available hot water.
By connecting a special heating coil, the system uses hot water produced by the customer’s boiler to disperse the energy in the air inside the room.
The temperature is controlled with water valves to ensure the accuracy of 1°C.
