Collection: Ciberpan

An intermediate prover rests divided and rounded dough pieces so the gluten relaxes before shaping. Without that rest the dough resists the moulder and tears, so the prover sits between the rounding and moulding stages of a bread line.

A static prover holds dough pieces in fixed positions while they rest. A dynamic prover carries them through on a continuous path, which suits a production line running without pauses and keeps pieces moving at the pace of the line.

Four Ciberpan machines are listed, covering intermediate provers, a dough divider and a dough moulder. Together they cover the dividing, resting and shaping stages of a bread production line for bakeries and production kitchens.

A dough moulder shapes rested dough pieces into their final form, such as a baguette or a tin loaf, by sheeting and rolling them. It follows the intermediate prover in the sequence and replaces shaping each piece by hand.

Match the throughput of each machine to the others, because the slowest stage sets the pace of the whole line. A fast divider feeding a slower prover simply creates a queue of dough rather than more finished product.