BFC EVO is a retarder-proofer that can be customised according to the configuration of your production laboratory.
It can speed up the dough rising process, slow it down or even retard it for a set period of time, all while providing exactly the conditions your dough requires.
Its available temperatures range from -7°C to +35°C (+40°C with the Heat+ option).
With its SENSITIV’2 touchscreen control panel, BFC EVO adapts to the working habits of all bakers and guarantees consistent production.
It is suitable for a large variety of doughs, including bread doughs (white, special or traditional French bread), brioches, leavened doughs, pizza dough and Danish pastry dough.
Compatible with sweet products, Danish sweets, and snacks.
