Controlled fermentation chamber for cars

Dough retarders allow bakers to better organize their work, avoiding overnight work.

In fact, the product can be prepared during the day and, when it is ready for yeast activity, put into the dough retarder, which will return it perfectly risen and ready to bake at a specific time the next morning.

Dough retarders allow bakers to better organize their work by freeing them from night shift work. In fact, the product can be prepared during the day and, when ready, placed in the dough retarder chambers, which will return it perfectly risen and ready to bake at a specific time the following morning.

The work cycle in the mass retardation chambers consists of the following phases:

* STORAGE: at a temperature that blocks yeast activity (temperature below + 5 ° C);

* AWAKENING: the temperature gradually increases to +16°C preparing the bread for the next yeast activity;

* YEAST ACTIVITY: the temperature is gradually increased to the set value (maximum possible 40°C) and the relative humidity is maintained as set;

* BLOCKING ACTIVITY / YEAST (hammock): The temperature drops to 10°C, blocking yeast activity and keeping the product ready for baking. This system allows the product to be baked in successive batches.