Proof only products that require proofing, controlling the proofing time of each product.

When placing product on trays, leave a space between them because their volume will increase during the process.

With proofer:

For proper proofing, the moisture must be between 75% and 80%, and the temperature must range between 27º and 30ºC. The time will depend on each product.

Without proofer:

Proof by placing the product on a tray at room temperature, protecting the product from drafty areas. Without proofer, the proofing time will vary depending on the temperature and moisture of the establishment. If the temperature and moisture are higher than that indicated, reduce the proofing time. In contrast, if the temperature and moistureare lower than that indicated, increase proofing time.