PRO+RO

Bakery

Needs to be changed

Professional Bakers know that water is EVERYTHING when it comes to producing an exceptional product. Purified water from a commercial reverse osmosis system like the Pro+Aqua PRO RO-I provides bakeries up to 1000 gallons per day of pure clean water. The water can be used in all baked goods, but also for equipment like proofers and steamers.

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Needs to be changed

A Reverse Osmosis (RO) system will eliminate up to 99% of contaminants in tap water such as calcium, magnesium, and other minerals. Depending on how hard the tap water is at a particular bakery; flavors, colors, and structure of baked goods can be influenced by the contaminants in water. Bread comes out rubbery, pastries are flat and flavors are not as prominent. That’s because the dissolved solids that are in tap water, such as calcium and magnesium end up in the finished products. But having a commercial reverse osmosis system prevents all of that from happening.

Bakeries that do invest in an RO system will be able to enjoy a more productive baking environment. Workers won’t have to shut down the bakery so often to clean scale build-up from equipment. If anything, the RO system works in three ways:

1. Provide pure water for baking.

2. Bread and pastries won’t be flat or feel heavy.

2. Preventative measure, less downtime from cleaning limescale buildup

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Key Features

    Professional grade parts and materials Compact design takes up no more than 2ft of space Stainless steel gauges and membrane housing Precision stainless steel needle valves Easy to use control panel Built-in TDS meter Designed and built in California 1000 gallons per day Removes 99% of contaminants Black powder-coated industrial steel frame Ideal for: hydroponics, aquaponics, coffee shop, restaurant, breweries, ice machine, water stores

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