As you may well know there is not a straightforward road to a high-quality final pastry product that everyone is talking about and can improve income and boost bakery sales. Apart from quality flour, dough mixer, oven, temperature and humidity play a major influence on the procedure. You might thus need some in-between tools to enable you to obtain that water-mouthing product faster, so optimizing production time and client service.
One can find a useful instrument in retarder proofer. Originally from our nation, early retarder proofers were greeted with such a suspicion. For many bakers nowadays, these machines are absolutely essential. Should you still not have this handy equipment in your kitchen, now would be the ideal moment to weigh all the advantages of making such investment.
What Is a Retarder Proofer?
A retarder proofer is a cabinet with relative humidity and temperature under control and adjustment ability. Holding dough at a specific temperature until the baker is ready to prove it, this retarder cabinet operates as then the proving element can be kicked on at a suitable moment to guarantee the dough is ready for baking when needed.
It changes from a chilly storage chamber to a heated cabinet to support proving in the latter step of the cycle. Without sacrificing cleanliness and quality, several versions of retarder proofers precisely manage and optimize the leavening process. Furthermore, well-known for providing better aroma and scent than dishes made using the conventional, natural leavening technique are they.
Retarder proofers are superior to proofers by themselves because they readily overcome issues of moisture control and have better temperature control.
How will it save me time?
You have to start early in the morning to knead the dough, shape and mold it, let the products rise, and then, approximately two hours after you started work, put it in the oven. This is especially important in a conventional create-and-bake environment.
When you start working in the morning with a retarder-proofer in your bakery, all the dough is fermented and ready for the oven; the dough just needs to be put into the ovens—an immediate saving of two hours. This gives you time to shape and knead tomorrow’s dough batch and place it into the proofer cabinet. Bongard Hera has the right solution for you. Bongard Hera can hold big trays and stores practically 500 dough pieces.
Now, you sleep for two hours every day and have your product in the oven at the same time since its fermentation has already reached the right stage within the retarder-proofer cabinet.
Will it save me money too?
The retarder-proofer is a fantastic money and time saver. It takes advantage of the last hour of baking time to reload the unit and prepare fresh dough. Given labor expenses as they are, the equipment soon pays for itself.
For you, two hours of work every day costs what? $300 for a week? Maybe more, especially at that premium, time-pressed period of day. This is in contrast to the mere $60.00 per week lease cost of a retarder-proofer.
