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Elimination of night work:

The baker kneads and prepares the different kinds of raw bread during the day, then introduces them in the leavening control appliances and automatically delays the leavening process through simple programming, so that when he arrives early in the morning, the bread is ready to be baked. 

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Improved product quality:
A longer leavening process gives the bread more flavour and extends its duration.



Enhanced profits:
Thanks to the rationalization of the production process, causing a reduction in the amount of yeast used and resulting in the elimination of bread remains at the end of the day. 


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Flexibility in production: 
organize the production according to your needs: storing large amounts of bread before baking, anticipating and planning the production for the most intense days maintains the product ready to be used, allowing you to keep cooking throughout the day. Also ideal for those bakers having little potential for cooking.