PROOFING AND RETARDING CAN BE KEY TO MUCH SOUGHT OVEN FRESH TASTE
“Provers and retarder provers offer something of a paradox in the bakery. You bake your dough to perfection in the oven but that much sought oven fresh taste actually comes from the proofing and retardation process.” This point is made by Steve Merritt, managing director of EPP, the Epsom-based company whose stated mission is to […]