Reading Bakery Systems (RBS), a leading global manufacturer of snack production systems, introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.
An environmentally controlled proofer is instrumental in creating many snack foods, as the yeasts and culture inside the dough require time to develop. By managing the heat and humidity in the dough’s environment, dough development time can be reduced. Flavor, color, and texture of the final product are all affected by this proofing process and when temperature and humidity levels are precisely controlled, product consistency and quality are improved.
“With the new RBS Multi-Pass Proofer achieving snack product consistency, while improving operational efficiencies, has never been easier. We can achieve 42 Meters of proof distance in a 9.0 Meter long proofing enclosure, by controlling heat and humidity via an intuitive PLC. This flexible, efficient, and simple to use system is exactly what today’s snack food producers are looking for.” said Cameron Johnston, Director, Engineering, RBS.
Additionally, the performance of the multi-pass proofer is optimized by a full enclosure around the machine for better chamber efficiency. The system is easy to maintain with multiple enclosure doors for cleaning or inspection and the drive roll bearings are located in the drive cabinet area, away from the product zone, for access.
Exhibitor Data Sheet