Proving
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The Proving process is ideal for fresh or frozen yeast or sourdough products. Humidity and
temperature controls allow users to set precise conditions.
Preheat load Proving
Options
Continue
with Time
Cooking Parameters
dry humid
Select a proving climate, ranging from dry to
moist.
low high
Select a proving temperature anywhere from
86°F to 118°F (30°C to 48°C).
short long
In general, slower proving at lower temperatures is more gentle on bakery
products. Higher temperatures and higher moisture levels, on the other hand,
speed up the proving process.
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