Intermediate proofer for dough processing
In automated bakery production, ensuring dough pieces undergo proper proofing before further shaping can be challenging. This step is crucial to achieve uniform texture and consistency in the final product, especially when dealing with varying dough types and maintaining hygiene standards.
Automate proofing between rounding and molding stages
The BIP 72-M from WP Haton is designed for fully automatic proofing of dough pieces between the rounding and long molding stages. Suitable for various dough types such as wheat and wheat/rye, this intermediate proofer processes dough without using any dusting flour. An infeed system deposits rounded dough pieces into the proofer pockets, running either intermittently for 100% filling or continuously. Ultraviolet (UV) lamps inside the proofer prevent mold formation, ensuring cleanliness. Transparent polycarbonate windows provide easy visual inspection. This proofer is customizable with various options to fit specific production requirements.
Benefits
- No dusting flour required, maintaining a clean environment
- UV light protection against mold formation
- Customizable proofing times
- Visual inspection via transparent windows
- Suitable for various common dough types