Everlasting retarder-proofing cabinets and tables control, by blocking or slowing down, the fermentation

activity of the doughs, and then automatically start the leavening phase set by the program. Depending on the type of product, specific climatic conditions can be set for the leavening phase. This way, the product will be leavened naturally and ready to be baked at the desired time.

The Fermabiga system differs from the Fermalievita in the absence of the humidifier, in fact it is a specific refrigerated cabinet to keep the dough (biga) at controlled temperature waiting to be processed. It is dry heat operated.