Leavened products season has started! Pastry chef of Eiffel bakery in Oriago di Mira (VE) are training themselves for the Christmas season with Mekano Pro, the retarder prover cabinet which ensures to organize in the best way lab work flows, set the time and leavening methods.

Why using Mekano Pro to make delicious panettone? By using a climatic chamber you can have a controlled environment, with constant temperature and humidity, to carry out a product that is always perfectly leavened, independently from atmospheric agents.

If you need professional advice on how to optimize your pastry shop, contact your trusted retailer. This project has been realized thanks to the collaboration of PEB Machinery.