• Dough Skinning in the Proofer: How Ultrasonic Humidification Prevents Surface Crust

    Surface dehydration during proofing creates severe product asymmetries and reduces loaf volume, negatively impacting total plant profitability. Controlling internal fluid dynamics and water droplet size through ultrasonic humidification, rather than traditional steam, mitigates these defects and directly improves overall structural quality and consistency.