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Proofing & retarding · 3 listings · Quote-only
A retarder-proofer holds your dough at the hour you choose — flavor develops overnight, and the bake starts when you walk in, not when the dough decides.
Three ways to schedule fermentation: a proofing tray line that feeds your loader, a roll-in room built around your racks, and a resting cabinet that sits between your rounder and your moulder.
The tray line for baguettes and wet doughs, sized to your loader.
An automatic proofing tray and cabinet that deposits baguettes and ciabatta-class doughs onto your loader belt with a gentle hand. The French couche in each tray resists sticking and lets the dough breathe while it proofs.
SASA · Autocouche & cabinet · French couche trays · Sized to your loader & oven
The roll-in system, configured from a single cabinet to a room of double racks.
A proofer, a retarder, or both in one box — designed by TMB around your rack count and your floor plan, on an Imperial-Brown panel box. Stainless steel inside and out, chosen for the humidity and acidity a sourdough schedule brings.
TMB Baking · Imperial-Brown box · Stainless inside & out · Single rack to hundreds of doubles
The resting cabinet between your rounder and your moulder.
Rounded pieces up to 1,200 g rest in baskets that neither absorb moisture nor let the dough stick, for as long as your recipe asks. A photocell controls the feed, a fan clears excess humidity, and an ultraviolet lamp keeps the cabinet clean between shifts. Entry from the left, right, front or back, so it sits where your line already runs.
BTF Bakery Technology · Pieces to 1,200 g (42.3 oz) · Slide 1,800/hr or infeed belt 2,200/hr · Several variants
A box that schedules your dough runs every night of the year. When it hesitates, you call a counter in South San Francisco — a person answers, and the parts shelf is behind them.
(650) 589-5724
Asking about: Proofing & Retarding
Before the quote
Four questions every proofing conversation starts with — answered from the build sheet, not the brochure.
Ask an expert →No sticker prices here — every system is configured to your rack count and your room, so the number is built to your order. Request a quote and you’ll have an answer within one business day.
The roll-in systems configure from one single rack to hundreds of double racks; the autocouche line comes in sizes matched to your loader and the ovens it serves. Tell us your busiest morning and the shortlist writes itself.
The standard box is stainless steel inside and out, chosen for humid, corrosive environments — a sourdough room is both. A Galvalume box is available where moisture stays low.
Electrical, plumbing and refrigeration connections are made by your licensed contractors, to your local code. TMB designs the system, supplies it, and supports it after — the operating manual and panel-construction documents are published on each product page.
