Never has fermentation control been so easy and precise. The FULLPROOFER not only automates the fermentation processes but also optionally integrates fully automated cooling processes. This means that any type of fermentation and moisture control is possible with an ICECOOL cooling concept. With ICS-Touch, the FULLPROOFER can be conveniently operated from a mobile device.
By staggered pre-production, overnight production times can be shifted to daytime, improving workplace quality for employees.
The SOFTSTEAM evaporative humidification keeps the water just above room temperature, minimizing the temperature difference with the dough pieces. The evaporation tank is gently heated, resulting in natural evaporation over a large surface area. This technology preserves baked goods and is highly energy-efficient. The balanced moisture balance ensures optimal dough quality, with no moisture deposits or puddles. The SOFTSTEAM humidification system is also maintenance-free.
The combination of high-tech, combined with traditional craftsmanship, is fascinating to me.
The SOFTSTEAM humidification system resembles a natural phenomenon: gentle natural mist settling on a sunny autumn morning over the lake. The ISAVE energy concept was another crucial point – high energy savings and thus a reduction in carbon emissions.
Preserving Tradition and Progress with ICECOOL
Preserving and advancing the craft and modern culinary culture are paramount. Elaborate recipes are executed using natural ingredients from the region.
Bread and cakes made from traditional master recipes – with long dough preparation for long-lasting satisfaction.
The coveted sliced rolls are delivered to sales locations throughout Düsseldorf after a long period of storage and maturation in a total of 10 ICECOOL refrigeration units. This ensures that OEHME customers always enjoy fresh rolls – crispy, crusty, and aromatic with a beautiful sheen!
The 260-year-old family business grows its own grain for the Bioland-certified products.
Rot am See, Germany
SLOWPROOFING – FLAVOR THAT COMES FROM THE COLD. A DECISION I WOULD NEVER CHANGE
Based on traditional dough handling methods, the new refrigeration technology was to be precisely controlled, especially for processes in the positive temperature range. Soetebier produces today at the most cutting-edge and energy-efficient level, while combining it with their in-house craftsmanship.
Mastering the Art of Sliced Rolls – Cooling and Conditioning with Plastic Boards
In 1959, Hans and Brigitta Bolten founded the renowned company, which is now being run by the Bolten family in its second generation, with over 40 branches. An air-conditioned bread roll production facility is the centrepiece of the business expansion.
Tender, delicious sliced rolls with a glossy finish and a lot of flavour – baked goods for the Champions League.
Exactly what Jürgen Hinkelmann had envisioned: No more pushing around of racks, no more sources of error in the rapid cooling processes. A secure cooling process where evenly baked and ready-to-bake dough pieces are delivered to over 50 branches.