For the record, in the 18th century, before cold rooms hit the scene, baking bread was not a piece of cake. Bakers’ actions were dictated by the whims of respiring yeast and they had to find all sorts of tricks to slow down proofing. As a result, they could sleep only a few hours a night, trapped in the terrible cycle of fermentation.
In the 20th century, long hours and overtime added up to the existing inconvenience of fermentation. To make their life easier, bakers became increasingly interested in this process and understood the importance of cold temperatures. Indeed proofing stops at around 2 °C and is be very slow at around 10 °C.
Retarder-proofer chambers and cabinets are today essential pieces of equipment for commercial bakeries and pastry shops and have transformed the lives of bakers by giving them total control over proofing.
The Bongard “BFC” roll-in retarder-proofers are ideal for controlling the fermentation of dough and stops the proofing between 2 and 4 °C. The baker can program the control panel beforehand and then let the “BFC” manage the rise in temperature by itself. As he no longer needs to constantly monitor the proofing, he can use this valuable time to complete other tasks.
Just like the fermentation chambers, the Bongard “BFA” and “BFP” proofing cabinets are indispensable for storing dough pieces, at between 2 and 4 °C in order to stop proofing. They can be preserved for a duration of 72 hours. Fermentation cabinets are smaller than retarder-proofers and are designed to accommodate cooking racks instead of trolleys.
For fast proofing of baking and pastry products, proofing chambers or “BFE” are the best option. Indeed, they can reach very quickly set temperatures of 30-40 °C.
Nowadays, bakers and pastry chefs have a range of professional equipment at their disposal, allowing them to optimise their production, without the risk of getting cold feet.