Freezing, retarder-proofer, proofing
One or two door cells and retarder-proofer cells. With clever and proper time, yeast, temperature and humidity management, proofing of the dough can be retarded so it can be kept in a controlled and isolated environment. Proofing is completed, in an autonomous and programmed manner, at the set time, reducing the need for nighttime work. All this happens while still maintaining the quality of the final product (in some cases the quality is actually better).