Proofing, while important to the baking process, is commonly disregarded, mainly because most bakers think they have little influence over the proofing process. On the contrary, many factors in the baking process can significantly affect gas production and gas retention, several of which are within the baker’s control.

Dough can only develop volume if there is a balance between gas production and gas retention. Added sugar or fat, the flour’s water absorption capacity, mixing and shaping methods, and proofing temperature all have a direct influence on gas retention and gas production.

The good news for bakers: A tool exists today that helps measure both gas production and gas retention simultaneously, turning proofing challenges into clear insights.

Download our white paper to learn:

  • What aspects of a flour and dough system can drive gas retention and gas production.
  • What influences production processes have on proofing.
  • A tried & true method to directly measure the proofing process, helping aid in quality and process decision making.

📩 Fill out the form on this page to access this white paper.

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Download The White Paper

Take the guesswork out of dough proofing.
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