Bread Prover

A prover holds dough at a warm, humid, stable temperature so it rises predictably instead of according to what the weather is doing. In an Australian bakery that is the difference between a consistent product in February and in July.

Retarder provers go further: they chill the dough overnight to slow fermentation, then warm it automatically before opening. That means dough shaped the previous afternoon is ready to bake at 5am without anyone coming in to start it — which is the real reason bakeries buy them.

Capacity is quoted in trays, and runner pitch should match the trays and oven you already use.

Baker Max and Prismafood supply the range. See the Bakermax MPR-18 retarder proofer cabinet and the Prismafood TP4-44 12 tray proving chamber.

Provers need a water supply for humidity on most models. Confirm it before ordering.

Buying more than one piece? We supply commercial kitchen equipment as a package and will quote the lot together — call 0488 019 097.