Proofing is the final fermentation stage where yeast produces CO₂ gas that expands the dough structure. Environmental control is critical:

• Temperature (30–38°C typical): Controls yeast activity rate. Too low = slow proof, low volume. Too high = over-proofing. Each dough formulation has an optimal temperature range
• Humidity (80–90% RH typical): Prevents dough surface from drying and forming a skin. Skin formation restricts dough expansion. Too high = condensation dripping on product
• Air circulation: Must be gentle — high velocity dries product surface. Air must be uniformly distributed to prevent hot/cold or wet/dry spots

Product handling is critical for dough products — they are soft, sticky, and easily deformed:

• Tray/basket conveyor: Dough pieces placed in individual trays or baskets. Best for delicate, high-value products (croissants, Danish)
• Mesh belt: Products directly on belt. For robust dough pieces (bread rolls, bagels). Simpler, lower cost
• Plastic modular belt: Non-stick surface. For very sticky dough formulations

Several humidification methods, selected per water quality and control requirements:

• Steam injection: Food-grade clean steam injected into air stream. Fastest response, most precise control. Requires steam boiler
• Ultrasonic humidification: Piezoelectric transducers create fine mist (1–5 μm droplets). Low energy. Requires demineralized water
• Spray nozzle: Pressurized water through atomizing nozzles. Simple, robust. Larger droplet size — requires evaporation chamber

The continuous proofer is the central element connecting upstream dough preparation to downstream baking:

• Upstream: Divider → Rounder → Intermediate proofer → Moulder → Final proofer
• Downstream: Proofer outfeed → Scoring/decorating → Oven infeed
• Line speed signal shared across all equipment — proofer belt speed synchronized
• Buffer capacity: proofer can hold product if downstream equipment slows briefly

Some production schedules benefit from retarding — slowing or pausing fermentation by cooling dough:

• Chilled air system (2–8°C) for dough retarding during production gaps
• Enables overnight proofing for morning bake-off — fresher product at opening time
• Programmable temperature profile: retard (cold) → proof (warm) in single proofer
• Eliminates need for separate retarder-proofer equipment