Bakeries

Bakery

Lots of raw ingredients used in bakeries should be stored in the refrigerator to conserve or improve the quality. Bakeries have to put in the refrigerator:

Perishable raw materials.
Perishable goods interrupted during treatment.
Finished products.

Frozen food, of course, should be saved. Even the water and the flour for breadbaking require cooling during certain periods of the year. Health codes require these practices. Creams and lotions may be retained longer in cool temperature.

Both normal and low-temperature refrigeration is used. Cooling is designed for oil, eggs, coconut, cream, fat, meat, margarine, nuts, yeast, and dough for backwardness. Low-temperature systems are required to freeze bakery products, which are sold frozen. For example, the bread which quick-frozen to 1F ( 18C) will stay fresh for almost a month. Temperature and humidity control in many important processes of baking. Therefore, air conditioning using refrigeration equipment, can also be found in the bakeries.

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Bakery