HFU Features
Ultrasonic cold vapor
Humidifies the chamber without adding extra heat.
Cold fermentation without crust
Keeps the surface of the dough protected throughout the entire process, preventing crust formation.
Chamber stability
Helps maintain a precise temperature and reduces fluctuations, especially protecting more delicate products.
More consistent results by avoiding temperature peaks and heat “shocks” during fermentation.
Better workflow organization, facilitating daytime production and reducing the need for night shifts.
Ferment without rushing to bake, as you can delay baking while maintaining quality and structure.
Prevents crust formation during fermentation, protecting the surface of the product.
Improves the appearance and uniformity of the product by keeping the dough under optimal humidity conditions during fermentation.
Can improve bread digestibility, especially when working with a higher percentage of sourdough and proper gluten development.
Generate cold humidification to protect the dough and prevent crust formation during fermentation.
Maintain a stable environment (temperature and humidity) that promotes homogeneous and controlled fermentation.
Optimize sourdough fermentation, supporting optimal gluten development and more digestible doughs.
More information
By working with cold vapor, the HFU enables slow and stable fermentation without adding heat to the chamber, protecting the dough structure and improving process consistency. It is also especially beneficial in recipes with a higher percentage of sourdough, as it promotes gluten development and can result in more digestible bread.
