When making bread, respect for the temperature is very important, because the yeast has an activity that is very sensitive.
So the dough must be hot enough for the yeasts to grow and make it swell of course, but not too much either which would have the opposite effect.
This is why the "pouring water" temperature is paramount. CAPLAIN therefore offers water coolers to optimize and regularize your recipes.

The fermentation has a major role in bread making and in the final product obtained, it gives the dough carbon dioxide, volume and aromas.
Thanks to its cabinets and controlled prover chambers, CAPLAIN automates the different fermentation stages, and the stitching, the relaxation and the priming are done automatically and throughout the day.