It is the next stage of the cutting process, where the dough balls are automatically transferred from the cutter to the primary proofer. They pass through high-quality felt conveyors that do not stick to the dough and are equipped with a special rail to stabilize the conveyor during operation. The dough balls remain in the proofer for 4 to 8 minutes from the time they arrive, depending on the type of dough and the ingredients.
