Retarder proofers
Retarding dough: the advantages of a professional machine
In the bakery industry, the control of dough rising is essential to guarantee a quality end product.
Thanks to modern technology, it is now possible to manage this process in a more flexible and planned manner, optimising work in bakeries, pizzerias and pastry shops.
How? With the proving machine! Read on to find out what it is and how it works.
What is retarder proofing?
Retarder proofing is a process that allows the natural leavening of dough to be slowed down or temporarily halted.
During leavening, yeast interacts with the starch in the flour, which converts into sugar and then into carbon dioxide, the element that causes the dough to rise. When this process occurs at room temperature, once the dough reaches its optimal level of leavening, it must be baked immediately. In most cases, this forces professionals to work overnight.
Thanks to retarder proofing, the entire process can be slowed down by keeping the dough at temperatures below 4°C (39°F). This stops the yeast’s fermentative activity, delaying the leavening process.
How does retarder proofing work?
Retarder proofing is based on strict control of three key factors: temperature, humidity, and time. The dough is stored in retarder cabinets or tables equipped with refrigeration systems that can maintain constant temperature and humidity levels, creating an ideal environment for preserving the dough.
The leavening process can be stopped or slowed down for up to 72 hours without risking a loss in dough quality.
Retarder cabinets and tables are extremely useful for bakeries, pizzerias, and pastry shops, as they eliminate the need for overnight shifts or immediate work right after dough preparation. Additionally, they allow the leavening process to be scheduled in advance, ensuring that the dough is ready for baking in the morning.
What are the advantages of retarder proofing?
The advantages of retarder proofing are numerous, both in terms of optimizing workflow and improving the quality of the final product. The main benefits include:
What is the process of retarder proofing?
The retarder proofing process is divided into four main phases, each of which is essential for achieving a perfect final product:
- Cooling: The dough is brought to temperatures between -5°C and -10°C, halting fermentation for a period of 4 to 6 hours.
- Storage: The dough is kept at a temperature of about 2°C and at a constant humidity level, extending its preservation for up to 72 hours.
- Pre-proofing: Before resuming leavening, the dough is gradually warmed to about 13°C, allowing for a slow and even recovery.
- Proofing: Finally, the dough is heated to around 23°C, initiating the final proofing phase and preparing it for baking.
Ilem Bakery’s retarder cabinets and tables
At Ilem Bakery, we offer a wide range of retarder cabinets and tables designed to ensure precise control over the leavening process. With automatic systems for managing temperature, humidity, and timing, our retarder proofers allow for the scheduling of each phase of the leavening process, ensuring uniform heat distribution and excellent quality of the final product. Available in various sizes, our retarder cabinets and tables are ideal for bakeries, pastry shops, and pizzerias. Download the catalog and feel free to contact us for more information!
