03 June 2010
Previously, in small or artisan bakeries, mixing, kneading and fermentation would be a completely manual process. The development of these cabinets allows the automation and regulation of part of this process and ensures more consistent results. The challenge for the manufacturer is to provide reliable control of humidity across the wide range of temperatures required in bread making. This is important from proving (rising dough at a warm temperature) to retardation, where bread dough is kept to rise at a low temperature for up to 12 hours to develop flavour.
Print this page | E-mail this page
This isn't a paywall. It's a Freewall. We don't want to get in the way of what you came here for, so this will only take a few seconds.
Register Now