In baking, proofing is the final rise of shaped dough before baking. It refers to a specific rest period within the more generalized process known as fermentation. This is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough. 

All units come equipped with individual thermostat controls for dry heat and steam to ensure constant and consistent temperature, a high limit temperature control shut-off, and automatic water control systems. Product quality control through superior design and precise Computer Control of the internal environment processes coupled with superior construction materials is what each unit affords regardless of chosen size

The G. Cinelli – Esperia®Corporation Proofer Retarder was designed and built to increase the quality of bread and furthermore, to reduce the amount of time required to make a high quality product. 

Simply put, one of the main contributors to high quality bread is TIME through long and controlled fermentation. Precise and measured control of this aspect is what our line of Proofer Retarders achieve with repeatable results.