Industrial Proofing Solutions
Intermediate Proofers
An intermediate proofer is used between dividing and moulding when the dough is slightly beaten and needs some time to rest. The relaxation time helps the dough to recover from the stress during diving. The intermediate proofer is more often used in big production facilities. The proofing time is shorter than that of a regular proofer, normally between 5-10 minutes.
Tunnel Proofers and Retarder Proofers
Panem Industrial Proofers and Retarder Proofers-Custom Builds
Panem Industrial Tunnel Proofers and Retarder Proofers
Custom Need
Are you looking for industry size proofers? Give us a call and we will happily assist to find what you need
Industrial Proofing Solutions FAQ
An intermediate proofer is used in large production facilities with complete or partial bun or bread lines. An intermediate proofer is used between dividing and moulding when the dough is slightly beaten and needs some time to rest in order to relax enough to be moulded or shaped. The relaxation time helps the dough to recover from the stress during dividing.
An intermediate proofer should not be confused with a proofer or retarder proofer. An intermediate proofer is just a timed rest at ambient temperature; it is not a fermentation process. Proofers and retarder proofers control heat and humidity, thus, the fermentation process.
Intermediate proofer
Retarder proofer
A resting cabinet serves as an intermediate proofer, providing a timed and brief resting period for the dough between moulding and shaping. It's especially advantageous for artisan bakeries that use an artisan baguette moulder or similar moulder. After the initial shaping and lengthening in this baguette moulder, the partially shaped down rests for 25 minutes in a resting cabinet before final stretching and shaping (typically done by hand).
For instance, our Bongard resting cabinet can conveniently accommodate an Esmach moulder on top, offering a space-saving solution for smaller baguette production facilities. This setup not only optimizes space but also streamlines the workflow, enhancing efficiency in the baking process and providing bakeries with significant cost savings. Such a system also puts much less stress on a baker's body by avoiding repetitive shaping and rolling tasks for long hours in the day.