Midway fermentation chamber

It is a process of dough standing still. It is a process of dough being divided before forming. It means that after dough is divided,stand for a while and then moulder.The purpose of doing so is to make in the process of mixing and tension of the gluten, through the intermediate proofer process to relax, restore its elasticity,yeast adapt to the new environment and restore vitality.At the same time, the extension direction of the gluten is adjusted so that it can be extended in a directional way to increase the air holding property of the dough, so that the surface of the bread is bright and the shape is regular, which is not easy to stick to the roller of the Moulder machine Features: Automatic loading, adapted to the whole capacity. Resting pockets made of a material preventing dough sticking and moisture absorbtion. Easily removable resting pockets. Teflon-coated dough transfer and out-feed system. - Variable proofing times Dough is counted by sensor Conveyor belt unloading system, controlled by means of a photoelectric sensor.。 Application: The intermediate proofer is a solution for the dough to rest between diving and moulding. In order to prevent the dough from sticking, the machine places each dough piece in a pocket. dough pieces will then be put in several different pockets during their way to the out belt.The intermediate Proofer can be connected to volumetric divider, conical rounder, moulder. After proofing, dough pieces are emptied on a out feed belt to feed a moulder or rounder.