The retarder prover process applies to bread and pastry dough; its main target is to avoid night shifts. Through a proper control of temperature, humidity and time inside a thermically insulated room, the Federal retarder proover stops bread rising, keeps it unleavened up to 72 hrs. and finally makes it ferment at a previously set time. Following this process, the final product quality remains unaltered, and in many cases it even improves.