One of the main hardships in the field of bread ‘s health, is lack of proper way in final proofing. it leads to increase of Phytic Acid’s quantity. This may cause lack of absorption of nutrients.

lack of final proofing in most of using bread in country, insufficient time, lack of temper control, non uniformity of temperature and steam are four main disasters in this field.
use of standard proofer can eliminate all four disadvantages and it provide the feasibility of the better quality and healthier breads