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bbi-2023-02-The proof is in the technology (Reading Bakery Systems)

There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.

Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.

The article is part of an extended feature, which was originally published in [BBI 2 – 2023]. Read the full article in the magazine: