WHAT IS A RETARDER/PROVER?
A retarder/prover is a valuable instrument in any bakery or pastry shop, but it is also very useful in the catering industry. With this unit, your dough will rise in a temperature and humidity controlled environment, by day or by night, allowing you to plan the cycle so that it will end precisely when you need to start baking. With VISION this function is integrated into the blast chiller. You can finally make your own bread and any other leavened dough without havìng to purchase any additional equipment.

THE GOOD SMELL OF FRESH BREAD
Which food arrives first on restaurant tables along with the menu? Bread, of course. And what's better than homemade bread? With different flavours, shapes and colours, freshly baked, fragrant bread is always the best way to introduce yourself to customers. VISION ensures a long proving process to get light and fluffy bread. Proving dough with VISION makes a highly innovative feature, without making the management of kitchens too burdensome. Think for example of buns, pizza, panettone and any other sweet and savoury leavened dough.

CHOOSE YOUR OWN RESULT
28°C is the ideal temperature for triggering the action of yeast, but you can change programs as you like to always be in control of the proving process. A long proving process improves the flavour and shelf life of bread. Overnight there is plenty of time to slowly create an even texture 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..