Fermentation is where dough develops flavour, structure, and aroma. With solutions from Bongard, bakeries can achieve controlled results at scale.

Types of solutions:

• Retarder Proofers – manage production flow with overnight fermentation.

• Intermediate Proofers – ideal for dough resting between processes.

• Standard Proofers – consistent proofing chambers for all dough types.

Controlled fermentation is key to bakery quality and process reliability.