Retarder Proofer This is how they swell today_2

The “Retarder Proofer” proofing-cooling room, or in Hebrew Retarder Proper, is an advanced solution in the field of baking that allows for maximum control over temperature and relative humidity. In the last step of the operation cycle, the room changes from a cooling room that was used to store the products to a heated room that allows the bakery products to rise. In this way, baked goods can be stored in the refrigerator overnight or over the weekend, and at the given time programmed, the products will be ready for baking after rising.

The benefits of using Retarder Proofer

The proofing-cooling room maximizes the proofing process thanks to precision in the level of heat and humidity, which improves the flavors and allows for a very natural proofing process, this is a significant change in the way of thinking and working in everything related to proofing and baking.

A revolution in the baking process

Modern technology allows the Retarder Proofer to be an almost guaranteed system for the success of the baking process. This innovative device is among the most important inventions in the field of baking today.

How It Works ?

The baker can now plan the working day and plan the production in advance. The biggest savings in using chill-blowing is time. In the traditional process, production must be started early in the morning in order to:

Knead the dough
design and put in a mold
Allow the product to rise
Put it in the oven about two hours after starting work

Saving time and money

Using a swelling-cooling system in the bakery allows the work process to start in the morning (or at any time chosen), when the products have already risen and are ready for baking. In this way, about two hours of work are saved each day, which makes it possible to produce the products that will be baked the next day and put them in the Retarder Proofer. The baker can sleep two extra hours every day and still put the products in the oven at the same time since the rising process is done automatically in the system.

In addition, using the Retarder Proofer is a significant saving in personnel and wages. It allows the baker to prepare additional products while the existing products are already in the swelling process, thus saving on manpower returns the investment in a very short time.

Suitable for any factory

Retarder Proofer swelling-cooling systems exist in a variety of sizes and options, and the necessary system can be adapted for any purpose, even for small factories.

For the variety of retarders

The Retarder Proofer system is definitely a revolution in professional baking, and those looking to improve the rising and cooling processes in their kitchen will find a perfect solution. Today, you can take your products to the next level and ensure maximum quality in every baking.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.