How to produce small and large leavened products

Bread, pizza, focaccia, croissants and all other leavened products are enjoying great success and are spread all over the world. More and more professionals are measuring themselves with the “Arte Bianca” and experimenting with new recipes using flour mixes obtained from ancient grains, using sourdough and preferring slow and delicate leavening to make more digestible products.




The common characteristic of each leavened product is its high variability. The result of a recipe made in summer may have different characteristics if prepared in winter; or a dough may vary if produced in a laboratory near the sea or in a mountainous area with a dry climate.

The unpredictability due to the many factors at play puts a strain on every professional, forcing them to work long hours and the need to find non-repeatable solutions. The difficulties and impossibility of defining operational standards can lead even the most experienced to buy expensive industrial semi-finished products and abandon the project.




The solution for making excellent leavened goods exists and we use it every day in Merryday, our dark kitchen where we develop the Nice kitchen processes and products.

The technology for successfully organising, programming and managing small and large leavened goods is called retarder prover. A device that, with high flexibility, creates the ideal climate for maturing dough regardless of weather conditions.

With Coldline Retarder provers you can customise programmes by adjusting every parameter that determines leavening quality: time, temperature, ventilation and humidity. Saving proving cycles allows you to create a customised recipe book for precise and repeatable daily or periodic baking with the certainty that the result will always be perfectly the same.

At Merryday we make long rising buns; we use the night to let the yeast develop and in the morning we always find perfectly leavened doughs ready to bake in Nevo's new Qubi ovens. Some days we make savoury croissants and sandwiches, others we dedicate to pizzas and sweet focaccias.

► Discover the 5 stages of retarder prover
 

 

Some preparations are blast-frozen raw in our Vision blast chillers, others are baked in the Qubi oven and then blast-frozen to make 'oven-ready' products to be delivered after a quick reheating.

Last Christmas our pastry baker made over 2.500 panettone cakes with the only help of the Vision reterder prover technology. Without this technological support it would not have been possible. Now Easter is coming and we have started the production of leavened “Colomba” using the recipes developed in previous years.

For each preparation we have saved a specific programme on the machine and this gives us the certainty that in every season the result will be the desired one.

Even less experienced employees achieve excellent results because they are guided by the experience of the 2 retarder provers.

Organising production processes overnight has enabled us to make home-made products without affecting personnel costs and to offer delicacies that add value to our business and set us apart from other restaurants in the area.

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