After the product is divided, rounded and scaled the individual dough pieces are deposited into pans and loaded automatically into one of our large proof boxes.
During this stage the dough pieces undergo what is known as “proofing.” This is done to form more carbon dioxide and render the gluten again extensible. Maintaining the right proofing conditions is a key step to the baking process and one that Metropolitan Baking Company carefully monitors.
The dough pieces are proofed until they fill the ends of the pan and their top surfaces are clearly above the pan top. When dough pieces have been proofed to the optimal height they are then ready for baking.
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