Gradually wake up the frozen dough 

With the increasing popularity and wide application of the concept of chain operation,

 the frozen dough technology has developed rapidly all over the world. 

Since yeast is especially sensitive to temperature and humidity, 

the quality of bread will be affected if the frozen dough is not stable in temperature 

and humidity during the thawing process. 

 KOLB retarder proofer 

 allows the dough to be stored at -18 ℃ to ensure a long shelf life. 

The operator can rise the dough temperature through four stages with precise temperature 

and humidity control to ensure the perfect fermentation result.

Combined with KOLB's oven range, 

your store can produce stable and high quality products all the time! 

 Just take action to call your KOLB representative to get more information.