Bakery Retarder Provers

Professional dough retarders are humidity controlled cabinets to keep unbaked products for up to 24 hours until you are ready to bake them – so no more night shifts!

The proving process allows yeast to activate which causes the bread to rise. The main benefit from having a bakery prover is that they are air conditioned so the temperature can be controlled (up to 40 degrees C) and this is important as it allows the dough to rise evenly and consistently across the batch.

Manufacturers of bakery retarder provers include Gram and Foster.