Asking Terang Country Bakery: Why Did You Choose Salva Retarder Provers?
Vanrooy Machinery had the pleasure of interviewing Brad Burkitt from Terang Country Bakery.
In this discussion, Brad delves into the transformative impact our Salva Iverpan Rack Retarder Provers have had on his business operations, and his sleep schedule.
Industry: Bakery
Location: Terang 3264, Victoria, Australia
Their Vanrooy Equipment: 6x Salver Iverpan Rack Retarder Provers
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Q: Tell us a bit about Terang Country Bakery:
Brad: We do pies, cakes, bread and all sorts. It’s a very Traditional Australian Bakery located between Colac and Warnambool, about 2.5 hours southwest of Melbourne.
Q: How long have you been in the industry?
Brad: I’ve been in the industry for about 14 years. I started Terang Bakery nearly seven years ago.
Q: You’ve got six Salva Iverpan Rack Retarder Provers from Vanrooy Machinery. Why six?
Brad: A sleep in! We used to start work at 1am, and now we’re able to start at 4am. With the technology that’s in the prover, we’re able to set them to be ready when we need them to be. We have our first wholesale order at 4:30, so everything is fresh and ready to go by then thanks to our Salva Iverpan Rack Retarder Provers.
Q: How did you know six was the perfect amount for you?
Brad: The thing with retarder provers is that they don’t necessarily save you time, they move time around. We initially purchased three and realised it wasn’t enough for the way we wanted to operate. One will be ready at 4, one ready at 4:15, and one at 4:30. So as we pull one rack out of the oven, the next one is ready to go in.
Q: Before getting the Salva Iverpan Rack Retarder Provers, and you started at 1am, what were you doing?
Brad: We’d come in and mix the dough fresh at 1am, then put everything in the prover. We didn’t have a retarder prover, so with the ones we now have from Vanrooy, we’re able to program and set them to be ready at a certain time.
"It’s a big investment, but with everything that Vanrooy sells you can guarantee that it’s quality, it works, it’s reliable and doesn’t break down."
Q: Why did you choose Vanrooy Machinery?
Brad: I met James (Vanrooy Machinery’s Sales Manager) probably 10 years ago, at a show like the BAA Baking Industry Trade Show. Since then, if I need anything, I’ll ring him and he’s always honest about and lets me know if there’s a better solution. As well as trusting James, I know that the products are quality.
A Closer Look at the Salva Iverpan Retarder Provers
The Salva Iverpan Rack Retarder Provers installed at Terang Country Bakery are designed to give bakeries precise control over fermentation while improving workflow flexibility.
Rather than rushing production to meet early-morning deadlines, Brad and his team can now program dough development so products are ready exactly when needed.
These controlled fermentation cabinets allow bakers to carefully manage temperature, humidity, cooling and heating cycles, helping maintain consistency across batches while protecting product quality. With a working temperature range from –2°C through to 40°C, they can handle everything from slow overnight dough development through to final proofing stages.
Ease of use is another major factor. The intuitive touch control system allows multiple programs to be stored and recalled quickly, meaning different products can follow their own fermentation profiles without adding complexity to the workflow. Remote monitoring capability via Salvalink technology also allows performance tracking and software updates, helping ensure consistent operation over time.
Ultimately, as Brad highlighted, retarder provers don’t necessarily reduce production time — they redistribute it. With the right setup, that shift can translate into better sleep, smoother production flow, and more consistent products leaving the bakery each day.
