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- Sep 8, 2023
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Hi there, I'm trying to understand how different professional bakeries operate and manage their production. Can anyone with professional bakery experience explain how they manage the production of yeast enriched dough, in particular cardamon/cinnamon buns across days? I'm aware this is usual a 2 day process but I'm a little confused on which days proof happens (bulk and final) and if cold proof is used at which stage. Thanks!