John Cosgrove, general manager of Eurobake, believes that accurate and reliable controlled dough conservation and proving offers bakers perfect dough. He also claims it releases bakery personnel from some of the industry's traditional anti-social working hours, as fermented materials can be retarded and stored overnight or up to 72h.

Mondial Forni retarder/provers, manufactured in Italy, are available from Eurobake which acts as the company's sole agent in the UK. "A range of two-rack to 12-rack cabinets is available which can automatically prove the product ready for baking at a preset time to suit a bakery's needs," says Cosgrove.

Operating at temperatures from -15°C to 40°C the cabinets maintain preset temperatures and humidities and give good product core penetration for product stability and uniformity. A multi-programmed memory is also provided.

The retarder/provers are well insulated to ensure conservation of energy during the three stages of rapid retard temperature drop, product conservation, and final proving. In the final stage the temperature rise can be achieved in 10 steps with preset heat and humidity values for each one.

Contact: Eurobake,

Tel: 01204 46867