Folding Proofer & Slow Cooker, Yogurt Maker, Chocolate Melter, Bread Proofing Oven, Fermenter, Multi-Cooker

This product has made more difference to my bread making than any other product. Before we using an airing cupboard to prove the bread and it was a bit hit and miss every day All that has changed. We now have faster proven bread. We have tried out many different breads that we couldn't try before. The bread rises much faster now we can control the temp and humidity. This a must have product for making home made rolls and breads. I wish I have found the product sooner.The bread is now more consistent and the whole family are enjoying fresh rolls or bread every day.The product is large enough to take about twelve rolls on the bottom and with the extra shelf purchased separately we can prove another twelve or a small bloomer. The unit folds up small and when open stands easily on top of a cooker surface. I have bought bread moulds to hold the bread rolls and they work well with the unitThe temp is very easy to control in 1 degree increments. We have been using 30 degrees Celsius to prove the bread and this has been most satisfactory. We normally put the proofer on 5 minutes before it is used but is seems to work as well if we turn it on as we put the bread in. I wish I had bought this ages ago. It is the best product that I have bought to improve my bread making

I am a professional Pastry Chef and Baker and I believe this product is actually amazing!! Like your own mini proofer at home.It can flat pack away neatly and cleanly so doesn't cause clutter. Easy to build and assemble in minutes so bread making is easy for me at home now! Consistent heat with very effective results, my bread are always proofed in perfect conditions and now I don't need to search in home where is the best warmest spot. Has a clear top to check how your products are looking and buttons functions are so easy to understand. Love this product so much - so worth the money and will keep with me forever. Thank you 🙌🏻

This is a superb product. At last I can control my dough temperatures. Results so far on yoghurt, sour cream and dough have been astonishingly good.Hot tip: The side panels are a somewhat unstable, they bounce about too easily. A dab of blu-tac under the front panel, where it meats the base, makes the whole structure very stable. I will use a tiny dab of silicon sealant as I do not intend to fold it flat. Given the nature of the plastic making the sides and silicon sealant it will be easy to rub off the silicon with my finger should I change my mind. We are talking of silicon sealant the size of a grain of wheat.The recipe book also shows signs of very careful research into foods and temperatures. It is superb.In my trials I placed 0.75 litres of water inside, on the rack and set the device to different temperatures and came back when it was temperature stable and measured the water temperature with a high accuracy probe thermometer. It was generally spot on, or one degree C out. That is one hell of an achievement given that it was using convection. Even an Immersion Sous Vide device would be pleased to get that accuracy.I didn't try is as a slow cooker with direct contact on the plate.This product really works well.Said in good humour:The manufacturer seems to have got confused as to which way it should sit on the worktop! The controls are on the side as is the socket for the lead. The leads plug sticks out to the right. With this arrangement and that costs worktop space. They really should be selling a lead with a right angle plug to make the cable point to the back of the worktop.Worktop space is at a premium in most households. So if the device were placed on the worktop with the controls on the front (and the cable pointing in forward and getting in the way) Then more of the worktop is freed up. The little bit of space lost at the front is not much use anyway. That way around there are good gains on worktop space.I do hope Brod and Taylor move the plug to the opposite side of the controls and design it to sit on the work top at ninety degrees to the current design. Or, at least move it to what is currently considerred the back of the device. The side socket is not so clever.Lastly - The pop up sides are not as stable in their placing as they could be. If the bottom of the front clipped in to the base at the front all of the sides would be much more stable. Changing plastic moulding dyes is expensive... So I hope this product becomes very popular and it becomes worthwhile to make some changes.A superb product.

This is a brilliant aid in bread making. No more hunting for a (too warm) radiator on a cold winter's day. Keeps the dough at the right temperatur for first rise and proving while water in a little tray keeps the dough hydrated.Some of the other reviews suggest the side walls are a bit unstable. I have not found that -- there is a neat little flange on each side to keep the structure secure.The recipe book that comes with it has some great ideas. I am not sure that I will try the recipe for black garlic though: I don't have the space to leave the oven on for the four or five weeks needed.Neat design!