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Automation in baking lines has evolved far beyond temperature control and dough handling. Modern bakeries are increasingly implementing automated quality inspection systems to ensure consistent product standards, minimize human error, and improve production efficiency.

In modern bakery production, efficiency and consistency are essential for producing high-quality bread and pastries. One key piece of equipment that helps achieve these goals is the fermentation tower, also known as a dough proofer tower or intermediate proofer.

In commercial-scale aerobic or aerobic-supported solid-state fermentation systems, the number of layers (“floors” or “tiers”) in a tower fermenter can vary depending on equipment design, process requirements, available headroom, and material handling logistics.