The secret here is the extended cool fermentation time: The SLOWPROOFER utilizes a gentle slow-fermentation process – without crust formation, without dehydration. The dough pieces are cooled according to their inherent dynamics and develop into extremely stable, high-quality products.

SLOWPROOFING represents the ideal conditioning of baked goods over an extended period. Produced on the previous day, the valuable dough pieces are gently led into a cold slumber. Many hours later, they undergo a slow conditioning process to reach an optimal fermentation stage, followed by a further cooling phase. In addition to sustainable cooling performance with extensive evaporator technology and large fin spacings, the airflow within the air circulation system is optimally regulated by the 12″ touchscreen control.

Advantages

• Extended fermentation under optimal environmental conditions

• SOFTSTEAM humidification system

• Controlled long, cool fermentation time

• Strongly insulated wall and ceiling panels

• Significantly longer freshness

• Less yeast, fewer baking additives

• Craftsmanship premium quality

• Full range available from the start of sales