Proofers

Crunchy baked goods with GGM Gastro's proofing cabinets

Create the best conditions for the best result

Who doesn't love crispy rolls or freshly baked bread from the bakery? To ensure that the baked goods are so good that just the smell of them attracts guests to a bakery, it is important that all relevant steps in the baking process are carried out correctly. A particularly important part of baking is the proofing of the dough.
For example, when baking bread, proofing refers to the time between dough preparation and baking itself. Proofing is important because it makes the dough looser. The increasing carbon dioxide content makes the pores of the dough larger, while the pore walls become thinner. The flavor content increases, making the taste of the bread even more intense.

The optimal proofing process

Proofing takes place in suitable proofing cabinets. This creates the ideal conditions for the fermentation period of the dough pieces, so that they can develop their full quality. GGM Gastro's proofing cabinets are made of high-quality materials, which guarantee a particularly long service life due to their robustness and resistance. They are ideal for professional use in the catering industry and ensure excellent results.
During proofing, it is particularly important that the dough pieces do not dry out. A proofing cabinet creates an ideal climate for the dough by separately controlling the temperature and humidity, so that the dough surface does not dry out or moisture condenses on the dough surface.

So simple and yet so effective

Depending on the model, GGM Gastro's proofing cabinets contain a water reservoir for humidification and are suitable for multiple baking trays on which the dough pieces can be placed and positioned for proofing. The proofing cabinets are extremely easy to operate. Doors made of heat-resistant glass always provide a view of the dough pieces.
To meet hygiene requirements, GGM Gastro's proofing cabinets can be easily cleaned.
The proofing cabinets achieve optimal fermentation of the dough pieces, so that all relevant processes in the dough, such as the enzymatic breakdown of starch, fats, or even proteins, can take place under the best conditions.