WELL-ORGANISED WORK MANAGEMENT: RETARDING PROOFING

HOW PROOFING RETARDING WORKS

 

During the proofing process, the dough rises thanks to chemical reactions caused by the enzymes mixed into the dough. They interact with the starches in the flour, turning them into sugar, which then turn into carbon dioxide. When this process is carried out at room temperature, once the optimum proofing level is achieved, the operator is required to intervene promptly, which means working at night. With proofing retarder cabinets and tables, instead, by keeping the dough below 4°C, yeast fermentation slows down, the production of carbon dioxide stops and, subsequently, leavening is put on hold until the set programme starts up (for a maximum of 72 hours). This is made possible through the precise control of temperature, humidity and time in a thermally-insulated environment that will allow fermentation to start only at the set time.

The final result is slow and controlled proofing, which ensures smoother dough, eliminating the risk of the crust separating from the inside during baking.

 

The retarder proofing process consists of 4 steps:

 

COOLING
STORAGE
PRE-RISING and
PROOFING

THE BENEFITS OF RETARDER PROOFING

OPERATIONAL FLEXIBILITY

Thanks to the option of postponing proofing, retarder proofer machines allow you to divide the production process into two separate phases: dough mixing and proofing , followed by baking. Accordingly, it is possible to relieve staff from working night shifts. They can go into the shop in the early morning, with the dough ready to go into the oven. The retarder proofer also allows a considerable amount of dough to be kept ‘in stock’, therefore improving production on peak days.

LESS YEAST CONSUMPTION AND SAVING ON STAFF EXPENSES

The retarder proofing process causes less water to evaporate, and subsequently the dough rises more. This means that up to 50% less yeast is required, leading to considerable economic savings. Also, as there will no longer be night shifts, fewer members of staff are required.

IMPROVED ORGANOLEPTIC PROPERTIES

The retarder proofer extends the proofing time, which no longer requires the presence of staff. Slower proofing not only guarantees smoother dough right through the core of the product, but also better preserves organoleptic features: the aroma and taste will be more intense and rounder, no longer distorted by forced, quick proofing.

PROOFING RETARDER CABINETS

Proofing retarder cabinets with programmed software for automated temperature, humidity and time control. Capacity from 560 to 820 litres. Controlled electric defrosting.

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PROOFING RETARDER TABLES

Proofing retarder tables with programmed software for automated temperature, humidity and time control. Humidity probe and 50mm thick insulation.

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