Why is humidity control important for bread proofing?

Bakeries require humidity and temperature control for different parts of the baking process.  Humidity control impacts the production of bread in storage (of ingredients and the final product), dough proofing, retard rooms and baking.

Close control of the environment at all stages of the baking process ensures consistency and quality of output, maintaining health and safety standards, reducing waste, and ultimately results in improved productivity and profitability.

Benefits include:

  • Maintain consistent conditions
  • Consistency of output at all stages of production
  • Improve productivity and profitability
  • Reduce wastage
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We understand bread proofing

Through years of experience and knowledge, we’ve learnt a thing or two about your industry. We understand the environment, what you are trying to achieve and the common problems that require humidity control.

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