PROVING FRESH OR FROZEN DOUGH
There is no need to immediately prove your dough. Prepare different shapes and sizes in advance and freeze them to create your own varied stock. You will only need to prove the actual amount of product required, with no waste of food and saving considerable amounts of time. A slow proving process allows you to minimise the amount of yeast used, making the product lighter and more digestible.

BRIOCHES, CROISSANTS AND YOGURT FOR BREAKFAST
Prove brioches, croissants, buns and plum cakes for breakfast, obtaining a completely different quality compared to pre-proved products. Fresh croissants are tasty and easily digestible and give off a delicious aroma. You may even use VISION to make yogurt, to be served in a cup with jam or cereals.
Make sure your customers know that these are not industrial products!

SAME QUALITY THROUGHOUT THE YEAR
With VISION you can finally manage all the key factors that contribute to excellent proving: humidity, ventilation, temperature and duration of processing phases. No longer high, medium or low humidity, but exactly the level you set from 40% to 95%. The ultrasonic humidifier, an innovative technology with very low water and energy consumption, generates moisture without heat quickly and reliably, avoiding superficial cracking and ensuring the same result throughout the year, in the summer months as well as in winter.
re with regular holes, and in the morning you will find a top-quality, ready-to-bake dough to offer your customers easily digestible bread, with the natural taste of the past.