Controlled fermentation equipment is now an essential part of modern bakery equipment. It is obviously used to precisely manage the fermentation process of dough pieces, by controlling temperature, humidity conditions and also the duration during the different phases of the cycle (often from -10°C to 40°C – 50% to 95% RH).
They thus help to standardize manufacturing processes and obtain consistent results, regardless of external conditions. This optimizes the quality of finished products while providing great flexibility in work organization. Above all, they allow the decoupling of manufacturing stages: with controlled fermentation, it is possible to slow down or temporarily stop fermentation (via a temperature reduction), thus making it possible to better plan the work and then restart it by raising the temperature while adjusting the humidity which allows for a supple dough that increases in volume while developing its aromas. The baker can thus choose to knead the dough one day and then let it ferment overnight in order to bake it at the last moment in the morning and have hot bread when the shop opens.
In baking, a proofing cabinet and a proofing room both serve to control temperature and humidity conditions to promote the fermentation of the dough for your bakery products, but they differ in their size, use and design.
Proofing cabinet:
It is more compact and can accommodate racks, trays or pans of 400×600 mm or 600×800 mm and a few similar formats.
- Technical points: consists of a ceiling, 3 sides and a floor that are hermetically sealed, which gives it excellent insulation, particularly from the floor since it is mounted on feet or casters. It also has a door whose seal ensures airtightness with the 4 sides. It is therefore a very high-performance piece of equipment.
- Use: ideal for specific needs or for fermenting a moderate quantity of dough pieces.
- Portability: can be moved around the bakery if needed. Its door can often be reversed for opening adapted to all bakeries.
- Example of use: a baker who produces small batches of pastries or artisan breads requiring fairly low capacity with a very specific temperature and humidity cycle
In summary, the choice between a cabinet and a proofing room depends on the production volume and the specific needs of the bakery. A proofing cabinet is suitable for small productions or product diversification, while a proofing room is essential for mass production.
Proofing room:
It is a true insulated room allowing the placement of carts supporting racks, trays or pans in large quantities. The rooms can often accommodate 2 to 10 carts of different sizes.
- Technical points: designed for large-scale production, the carts often roll on the tiled floor, which means that thermal insulation is absent from below. However, careful design of panel bases and rounded corners allow for good cleanability and the seal solution at the bottom of the door ensures a very low level of air leakage and therefore heat loss.
- Use: optimal for managing large volumes and ensuring homogeneous fermentation of numerous dough pieces at once.
- Fixed installation: it is generally fixed and occupies a dedicated room or a significant area of the bakery or laboratory.
- Example of use: an industrial bakery or an artisan baker with high daily bread demand.
