Proofing Equipment

The Maturbiga is for the ripening of dough after mixing and prior to the dividing and forming process. You simply put your dough into tubs and onto the racks, then roll them into the box. Set the desired dough temperature, when you will want to use it and the Maturbiga does the rest. This allows much greater control of the process than putting the dough into a retarder and then letting it sit on the floor until it's 'ready'. No more over-ripened or young dough.

The Maturcontrol and Maturpan units are for the processing of formed loaves. They control the humidity and temperature and moisture at exactly the time you want it. You'll be amazed at how your product will be perfectly moist without the usual pools of water on the floor or wet walls. The Maturpan has the additional capability of sub-freezing temperatures, so it can take dough in a frozen state and carefully bring it to the right temperature. In the event that the bread is ready to bake but your oven is not, one push on the control panel can hold the bread for up to six hours with no loss of quality. This means less wasted or over-proofed product. These units are available in a variety of wall finishes and in sizes from 1 rack to 30 racks or more.