Proof turns your orders into batches and plans each one back from its pickup time. It uses your hours, your hands and your oven. If a loaf will be late, you see it on the plan, not at the oven door.
The demo is a working bakery you can click around. No signup, nothing to install.
Proof does the math and the clock. You get a plan you can really bake, and a warning while there is still time to fix it.
Pick a date and press Preview. Proof splits the demand into batches using each recipe's yield. 54 Country Sourdough at 12 a batch is 5 batches. Change the batch size for this run if you need to, then confirm.
Each batch is placed as late as it can go and still be ready on time, so the bread is fresh. Hands-on steps and bakes stay inside your workday. Long ferments and cold proofs can run overnight.
Each oven, mixer and proofer runs one step at a time, so the plan never books the same oven twice.
When Saturday is full, Proof moves batches to Friday, as far as each recipe allows. Recipes can start 1 day early by default. Set it to 0 for bread that has to be baked on the day.
If a batch still cannot make its time, the plan marks it late and says by how many minutes. It also warns you when two batches need the same equipment at once. Know better? Pin a start time. Press Auto to hand it back to the plan.
Every batch is a card. Drag it to In progress when you start and to Done when it comes out. Proof asks how many you actually made, then takes the ingredients out of inventory.
Step 1
Your workday, work days, how many bakers, and your ovens and mixers.
Step 2
Minutes for each step and the equipment it uses.
Step 3
From the demand board, for everything due through a date.
Step 4
Follow the timeline and move cards as you go.
Something else? Email help@tryproof.io and a person will answer.
Click around a working bakery first. No signup. When you are ready, one flat price, no fee on your sales, and you can cancel anytime.
