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Discover how slow proofing provides many benefits to increase productivity and quality
Less night work
One of the huge advantages of using slow proofing solutions in your production process is that you can eliminate nighttime hours.
This results in lower personnel costs, easier recruitment of staff, and above all; more satisfied staff with a better work-life balance.
Recovery solutions can pre-proof and defrost, learn more about Recovery solutions
If you prefer a regular proofing cabinet or cell, we have a solution for you, learn more
Reducing nightwork
gives you a better fighting chance at the labour market.
Avoid additional charges
and higher wage costs.
Slower fermentation leads to better taste
Proofing at a lower temperature for a longer time also stretches the fermentation process. This way, the dough has a longer time to develop, resulting in better and more taste of your dough products.
"We needed conditioning to ensure consistency in quality. Correct freezing and proofing temperature with the right humidity are important for us. With KOMA we found the right solution."
Yong Yew Mung
Chief Operation Officer, Vesta Baking Solutions (China)
Start baking when you want it
You can maximize your production potential when using a slow proofer. Decide at what time your product is ready for further handling, any time of the day. Whether you follow a logistic, baking, or retail schedule, you decide when your product is ready to bake or transport. This way, the product is at its best when the customer wants it to be.
- Optimize your oven capacity
- Perfect tuning of your baking times
- Slow proofing results in a fixed baking time, which enhances further planning
The key is to bring the freshest moment of your product as close as possible to the consuming moment. This way, your customers experience the best possible qualities of your product like taste, smell, and texture.
Our solutions specified
Discover what solution works best for you. Whether you have a single shop or an entire factory, we can tailor all solutions to your needs.
Retarder proofer
CDS
Temperature range: -20°C / +40°C
Designed for: 3 + trolleys
Capacity: >300 kg/h
The KOMA CDS is the world’s first retarder proofer to control humidity levels by using an active interior water evaporation technique. Because of the intelligent computer system, proofing has never been easier. There is no limitation to the number of trolleys. Ideal for medium to large batches of dough.
"The advantage of the KOMA proofing cabinets is that we can regulate the proofing temperature much better."
John van Esdonk
De Haarlemse Bakker (The Netherlands)
Want to learn more?
Our industry specialists regularly share their knowledge on reaching consistent product quality levels, upscaling your production processes and the latest developments in the industry.
