Panem from France produces Provers in excellent quality. Many customers and bakeries wrongly assume that it is enough to let the dough rest within the bakery space in order to get proper rise. Actually, the product does rise since it contains yeast. But this kind of proving is not controlled and can damage the product for the following reasons:
- Inconstant heat
- The product being drying out due to dryness in the bakery
- Unequal waiting time causing one product differ from the other
Use of a prover allows controlling and preventing those phenomenones and providing the customers the best pastry product. Those systems are called Prover and they supply the right solution. The heating elements and the production humidity system that are installed in the prover, allow controlling the room temperature and the humidity percentage. Those parameters are very important for baking a high quality product.
J. Gottieb distributes different provers according to customers demand.