Perfect timing of baking, the best quality, and no more production nightshifts are some factors that can be achieved by implementing slow proofing in your production process.
Slow proofing brings many benefits
Optimize your baking cycle
by a correct adjustment of proofing. This way the product is fully proofed at the desired baking time.
Improving product quality and taste.
An essential part of meeting high expectations of the end consumer.
Lower personell costs,
by less production in the nighttime.
Create a consistent repeatable process,
by controlling the air circulation, relative humidity, and temperature.
Less night work
One of the huge advantages of using slow proofing solutions in your production process is that you can eliminate nighttime hours.
This results in lower personnel costs, easier recruitment of staff, and above all; more satisfied staff with a better work-life balance.
Slower fermentation leads to better taste
Proofing at a lower temperature for a longer time also stretches the fermentation process. This way, the dough has a longer time to develop, resulting in better and more taste of your dough products.
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