Solutions
Individual Design
Professional proofing
+25°C to +40°C
Professional proofing
+25°C to +40°C
Proofing is a complex and delicate process in the processing of some products, as it determines the organoleptic characteristics and taste. Yeast in combination with sugar or heat produces carbon dioxide, which remains in the dough and gives it airiness and flavor.
There are four determining factors:
- Heat;
- Humidity;
- Time;
- Air distribution and speed with corresponding velocities achieved by adjusting the fans inserted inside the vertical air treatment unit.
The climatic 2ACR developed by ME Food Solutions allows precise control of temperature, humidity and air velocity in the proofing chamber. The software provides an opportunity to create individual sets of parameters (recipes) for each type of product produced on the customer’s line.
The use of this system has allowed many customers not only to increase productivity but also to improve the quality of the final product.
Datasheet
