The controlled proving revolution
The Ilsa bakery system is a technology that enables the temporary control of the dough leavening process through temperature and humidity control. This allows either bakery and pastry professionals to more flexibly plan the various processing steps. Fermentation does not compromise the quality of the dough; on the contrary, it enhances its characteristics.
The advantages of controlled proving
One of the main advantages of the proving cabinet or Ilsa bakery system is the ability to better manage time. For bakers, pastry chefs and pizza makers, being able to interrupt and resume proving means working with greater calm and organisation, avoiding races against time or night work. It is also possible to prepare large quantities of dough in advance and then use them at the appropriate time. This is particularly useful for handling work peaks, such as during holidays or special events.
The quality of the final product is also enhanced. Chilling allows for the incorporation of more complex flavours and a superior dough structure. During the chilling period, the dough matures at a gradual pace, allowing the flavours to fully develop. The texture and digestibility of the product are improved.
Retarder provers: the secret weapon of bakers, pastry chefs and pizza makers
Controlled proving is a highly effective process in the production of artisan bread. It produces a crispier crust and a more alveolar crumb, which also improves the digestibility of the product.
In the confectionery industry, this technology is used to produce leavened pastries such as panettone, pandoro and brioche. These products require long and controlled proving times, which can be precisely managed with the use of proving cabinets.
The Ilsa bakery system also enables pizza makers to prepare the dough in advance, ensuring a light pizza with an even rise and a crispy base. The slow maturation of the dough encourages the breakdown of sugars and proteins, making the pizza more digestible.
Proving cabinets with electronic control and touch screen
The new electronic LCD touch board makes it simple and rapid to plan the work cycles of the proving cabinets. The large colour screen enables users to view all setting steps and provides intuitive guidance on entering the necessary data.
The Ilsa Bakery system can be operated in either automatic or manual mode.
The automatic cycle comprises three phases: refrigeration (stopping fermentation), heating (starting fermentation) and climate control (storage). The duration and parameters of the programmes can be customised and planned throughout the week.
The manual cycle offers full control, allowing users to set all phases independently. This includes the duration and parameters of the cooling, heating and storage phases. The user can also set the degrees and humidity according to the product being leavened.
The air circulation inside the proving cabinets is indirect and uniform, ensuring the organoleptic characteristics of the food are preserved. Additionally, a uniformly controlled automatic humidification and dehumidification system is in place.
The large insulation thickness (75-80 mm) with high-density polyurethane foam reduces heat loss and contributes to energy efficiency.
The stainless steel monocoque structure with a Scotch-Brite finish ensures a sleek and sophisticated product design.
Discover Ilsa’s retarding- proving equipment
