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Used in automatic plants for the production of long loaves and baguettes, the proofer makes the final product more homogenous. The rounded dough is left in the chamber in a conditioned environment and this leads to the natural relaxation of the dough before the forming process. The standard version ..

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Model: IPDynamic Intermediate proofer: The dough changes hopper several times while proofingStatic Intermediate proofer: The pieces of dough do NOT change hoppers during proofing Bread dough fermentation cabinets: its function is that the divided portions of dough lose the acquired tension givi..