Rising to full potential
For heavy-duty
processing with consistent results, various technologies of industrial proofers accommodate the needs of
the dough and the plant itself.
LIBRARY ARTICLES
Thinking all around the pizza box
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
Ready, set, dough!
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
MIWE: Advancements in proofing technology
The MIWE GVA e+ unit is a versatile equipment, covering temperatures ranging from -20°C for freezing, to +40°C for forced proofing, and anything in between. In addition to these temperature settings, any humidity patterns can also be applied, in any order, and in freely selectable time segments.
All systems go: Mecatherm
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production.
A world of proofing in a small, green footprint
Advancements in proofing technology are focusing on obtaining the best possible product and on flexibility for all possible process needs.
A plug-in fully automatic proofer
The fully automatic proofer from the plant constructor DEBAG is called the TEFI. The plant can be used to control both proofing and cooling processes.
Fermentation for minimal effort
The F-Series proofer concept from Sveba Dahlen belongs to a new generation of proofers jointly developed with bakers from all over the world. Smart functions are given high priority to simplify and streamline everyday workflows at the bakery.
