Italiano
I have conducted several training courses on Inox Bim retarder-proofer cabinets.
Therefore, I have been fortunate enough to meet pastry chefs, bakers, and pizzaioli of different nationalities.
And, what I have learned from my experience is this:
“A leavening program that is universally valid cannot exist.”
Let’s break that up: the retarder-proofer cabinets can manage, in several phases, the cell’s temperature, relative humidity, and ventilation.
Still, the most important variable affecting the leavening times and parameters concerns the dough: its hydration and its composition (type of flour and yeasts).
Not to mention ventilation: some say that it is harmful, as it contributes to the formation of the crust, and also has a disturbing effect on the yeasts.
Others say that it is essential for there to be uniformity of humidity and temperature inside the cell.
I sincerely believe that the truth is in the middle.
And, with the Inox Bim Retarder Proofer, you can control the fan action times (with the new versions, you can even modulate the power!).
For more info, give us a shout!
