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Ovens - Baking/Proofing - Proofers

  • Used for yeast-activated breads and pastries
  • Low temperature oven (typically 90° to 105°F) usually heated by steam to achieve high level (80-85%) of humidity
  • So named because the oven is designed to "prove" that the yeast is alive and working and to quickly ferment the yeast, thereby causing the product to rise
  • Products move from proofing oven to high-temperature oven for final baking