Proofing cabinet

The control cabinet is designed for the final proofing of pastry dough before baking. The microclimate with a temperature of plus 35 ... 40 ° C and a relative humidity of 75 ... 85 is automatically maintained in the control cabinet. Increased temperature is necessary to accelerate the fermentation of the dough, and increased humidity to prevent the formation of a dried film-crust on the surface of the test, which during baking leads to ruptures on the surface of the bakery products.