Proofing is a vital component to the quality of every bakery product and is a key step in industrial baking production lines. From the first proof to intermediate to the final proof, proofing provides the dough the environment needed to rise the appropriate amount in order to be ready for the next stage of the process. Industrial baking proofers provide a range of options to meet the needs of a variety of products and process.
Proofing Objectives Proofing ovens create a controlled environment to allow a dough product to rise the specified amount. This is mainly achieved through the combination of heat and humidity. However, the challenge is to provide air circulation, consistent heat, and humidity throughout the proofer without any lost costs of operation. Humidity can be achieved through several methods, including with cold water atomizers using compressed air. Maintaining a consistent temperature throughout the proofer is important and can be assisted with air movement in the proofer facilitated by high-efficiency fans. The throughput of a proofer and its cleaning requirements determine how much product can be created over time by an industrial bakery with that piece of equipment. For some bakery operations, proofing can be accelerated by proofing sheets of dough instead of individual units. First Proof Industrial first proofers provide bulk fermentation for an entire batch of dough. The first proof is done before the dough is cut or shaped, and provides additional flexibility and control of the baking process and resulting product. Important characteristics of a first proofer include selecting the right type of infeed system, which is determined by the type and quality of dough your production line produces. Intermediate and Final Proof Intermediate and final proofs are not the same. The former gives yeast-risen dough the opportunity to rest and recover from the deformation of dividing and rounding, while the latter promotes leavening to bring the product to its ideal volume for baking. This means that intermediate proofers can actually operate at ambient temperature and humidity, as long as it will not cause dough surfaces to dry. Like first proofers, final proofers must be temperature and humidity controlled to create the precise conditions for a reliable final product. Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. There are many reasons that you may be ready to sell one of your business’s industrial baking products. Your business may be scaling up to a new production line; you may have changed bakery products or recipes and the equipment is now idle; or you may be downsizing production to meet current market demand. Regardless of the context, the overall process for re-selling your used industrial bakery equipment is the same.
Define Business Objectives The first step is to identify your objectives for selling your used industrial baking equipment. Begin by identifying the timeframe that you have to sell and remove the equipment from your bakery. This can be informed by the timing of business events that are already in place; for example, if you are purchasing new equipment, you will need to have your existing equipment out of your bakery before the delivery date of the new equipment. Next, determine if you want to sell or exchange your equipment. If you need a different piece of equipment in your bakery, trading equipment can minimize complexity by combining both steps into one transaction. If you prefer to sell your equipment, you can determine the general price for your bakery equipment that you will be looking for. Sales Process Overview Start by connecting with a used industrial baking equipment seller. Initially, you will provide them an overview of your equipment including photos, the brand, production year, and the technical information you have available. If the vendor is interested, they will visit your bakery, inspect the equipment, and collect product specifications. They will then value the equipment and formalize the terms of sale. Depending on the reseller, they may purchase and collect your equipment on the spot, or they may market your equipment and once a potential buyer is found, they will negotiate a price. Once the equipment is purchased, they will then schedule a time to collect the equipment from you and transfer payment. Readying For Collection To prepare for the equipment collection, you need to manage the schedule of the equipment removal. This includes identifying how to minimize production downtime by scheduling the collection time around your business’s production line shifts, or by altering shift times to produce additional product before your buyer is scheduled to collect the equipment. It may also be helpful to clear the floor and entryways in order to facilitate an easier collection process, as well as disconnecting the equipment from any utilities such as electricity and water. Artisan Capital Partners tailors bakery solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. |
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