Retarder Proving

Celle di fermalievitazione programmata

The deep knowledge of bread making, raw materials, physico-chemical dynamics, as well as the organizational issues of the process, have allowed us to develop our technology of refrigeration and air conditioning, in respect of product quality.

Our project of retarder proving aims to provide the baker a professional tool to manage the leavening, with programmable times, while maintaining the original quality of the dough and improving the organization of the workshop and sales.

3 DIFFERENT PROGRAMS

fermalievitazione classica

RETARDER PROVING
-10°C | +40°C

Process is dedicated to laboratories that want at a certain time leavened bread and ready for cooking.

After that is possible to use the retarder prover room for the final proofing of another product.

CLIMATE RETARDER

-10°C | +15°C

Process is designed for people who organizes the production with the baking phase distributed in the day; doughs are naturally leavened and maintained for a long time.

It is obtained by this process, the freshly baked bre- ad every hour of the day.

fermalievitazione con lievitazione naturale
Fermalievitazione a basse temperature

LOW RETARDING

-20°C | +15°C

Process is a low retarding proofing dedicated to special heavy-weight breads where is necessary to stop the bacterial contamination and then proceed with a natural proofing for a long time.

Custom design

come facciamo la fermalievitazione

Perfect Balance

Schema di funzionamento fermalievitazione

The constructive professionalism, reliability and simplicity are the main qualities of our retarder prover which is designed to follow the principles:

  • Cooling speed at the heart of the product;
  • Perfect balance between speed and volume ⁣of the air distribution;
  • Uniformity of temperature and hu-midity in any part of the room;
  • Precision of +- 1°C in temperature and +- 1,5% in humidity;
  • Dedicated project based on customer needs;
  • High reliability⁣⁣  ⁣⁣and⁣⁣  ⁣⁣user- friendly⁣⁣;
  • Relative humidity control with dedicated probe.

The best partner in your activity.

la fermalievitazione è fondamentale per il laboratorio moderno

1. MIGLIORA LA PRECISIONE

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.