La cella di lievitazione automatica CLM riceve le palline o pani di pasta poste nelle tasche dei pianali e ne garantisce il mantenimento in condizioni termo igrometriche controllate per il tempo di lievitazione richiesto. La cella di levitazione e composta da un ascensore di ingresso che trasporta i pianali al piano previsto dal sistema e continua a caricare lo stesso piano fino a riempirlo,da piani di rulliere folli motorizzate e da un ascensore di scarico. La cella e chiusa da pannelli isolanti autoportanti da parete costituiti da due rivestimenti in acciaio inox collegati tra loro da uno strato di isolante poliuretanico avente 80 mm. di spessore dotata di corridoi laterali per ispezione, struttura in acciaio inox, canali di distribuzione e ripresa dell’aria all’interno della cella in acciaio inox;
Le caratteristiche fondamentali sono
- FLESSIBILITA’ NEL TEMPO DI LIEVITAZIONE : selezionando i piani da utilizzare si hanno tempi diversi di lievitazione a multipli di circa 4-6 minuti a seconda della produttivita richiesta;
- PULIZIA E IGIENE : i pianali vengono puliti accuratamente ed asciugati fuori dalla cella garantendo igienicita nel tempo;
- FLESSIBILITA’ NEL PRODOTTO DA LIEVITARE : cambiando il tipo di pianale, la cella permette di cambiare il prodotto da lievitare in tasche diverse in modo completamente automatico.

The CLM proofer receives the dough and guarantees the maintenance of the thermal and hygrometric conditions for the requested time. During this phase, the product, placed on the proofer trays, each tray having a certain number of pockets, is lifted on conveyors in different floors using two elevators, one to lift the trays into the conveyor at the right floor and the second to lift them out from the dough resting room. The proofer is closed with self-supporting insulating panels composed of two stainless steel lining connected with a bed of polyurethane insulator in order to maintain the necessary thermal and hygrometric conditions.
The air treatment group is positioned on one side of the structure, on a special appendix. This group is complete of filters, heating and cooling batteries, humidification group, separator of drops and fan of delivery; moreover there are some regulation air locks for the renewal and the recirculation.
Big advantages of CLM proofer :
- FLEXIBILITY IN PROOFING TIME : with this system of proofing chamber is possible to change proofing time in four-six minutes steps depending on the productivity;
- CLEANNESS AND HYGIENE : trays are cleaned and dried carefully outside the proofer assuring hygiene whole the time
- PRODUCT FLEXIBILITY : changing tray, proofer give the possibility to change product to be proofed in pocket completely automatically.

A macaron is a confectionery whose name is derived from an Italian word “maccarone” or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.. It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.

The confectionery is characterized by its smooth, domed top, ruffled circumference, and flat base. Connoisseurs prize a delicate, egg shell-like crust that yields to a moist and airy interior. The French macaron differs from other macarons in that it is filled with cream or butter like a sandwich cookie, and can be found in a wider variety of flavors that range from the traditional (raspberry, chocolate) to the exotic (foie gras, truffle). Making macarons requires a great deal of discipline and is a process that is highly dependent on exactitude, technique, and proper equipment. For this reason it is a notoriously difficult recipe to master and a frustrating endeavor for the amateur baker.

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