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To allow leavening agents in bread to expand, a period of rest is needed. Proofing describes this period, typically occuring in two stages: the first is called "bulk proofing," which takes place as the dough has not been divided into different segments (depending on category of bread) while the "final proofing" occurs after the dough has been divided and has taken on its final shape.

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Settore/Dominio: Prodotti da forno
Categoria: Pane
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