Sheeba Equipments

During the proofing stage, yeast in the dough ferments and releases gas, which makes the dough expand. A proofer cabinet creates the ideal environment for this by controlling:

• Temperature: usually around 30–40 °C (86–104 °F)

• Humidity: typically 70–85% or higher
  This prevents the dough from drying out and ensures consistent, even rising.

Why It Matters

Without a proofer:

• Dough may rise too slowly

• Crust can form prematurely

• Final texture and volume can be inconsistent

With a proofer:
✔ Faster, predictable proofing
✔ Better texture and uniform crumb
✔ Higher yields and better quality

Common Features

Modern proofer cabinets may include:

• Adjustable temp & humidity controls

• Insulated doors & interior

• Stainless-steel construction

• Glass viewing door

• Wheels for mobility

• Digital display & timer

• Shelving or rack compatibility

Typical Uses

✔ Artisan bread
✔ Rolls, buns & pastries
✔ Pizza dough
✔ Croissants (in some cases with lower temp)