Bakery products
Bread dough are heated in the process of mixing and yeast can begin too early. Moisture content in the mixture can be chilled, or more machines, possibly with water cooling jackets to take the heat.
Test preparing some time before the final baking process and will remain, to " prove"that is, allow the yeast to start the work. Action may be slowed down cooling of the dough at this stage, and this process allows the load will be distributed through the day. As a rule, bread the next morning, now may be prepared on the previous day, before proving the stage, and then kept under cold, wet storage for a few hours before baking begins.
Dough-retarding cabinets currently used in most bakeries. Bread dough can be made at any time and keep at temperatures from -4C and + 3C, depending on the desired retard time, which can be up to 3 days. Automatic timer completes the loop cooling and bring to test proving temperature when required. Thus, pastes can be ready for the oven at the bakery staff begins early in the morning. Furthermore, the shares may be held prepared for unexpected requires additional costs.
The high share of sliced bread is sold, but it will be too hot for this at the outlet of the furnace. Large bakeries have tunnels cooling to reduce bread temperature, so it can be split. A high degree of hygiene should be, or slice will present airborne spores and bread will grow mold.
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Cold storage