Why is it important to identify which trays of dough need to be proofed?

Identifying which trays of dough need to be proofed is crucial for effective inventory management and maintaining a First In, First Out (FIFO) system. The FIFO method ensures that older batches of dough are used before newer ones, which helps minimize waste and ensures the freshness of the product. By accurately keeping track of which trays require proofing, a manager can optimize the workflow and ensure that all batches are utilized in a timely manner, aligning with operational efficiency and cost control.

Recognizing the need for proofing also supports product consistency because using older dough helps maintain the quality standards expected by customers. While cleanliness and the avoidance of overproofing are significant operational considerations, the emphasis on inventory management and the FIFO system is vital for overall kitchen operations and delivering high-quality products consistently.