Bakeries:

Bread is the most significant bakery product. Throughout the preparation of the mix for the dough, the heat of friction of the churner and heat of hydration, equal to the electrical input power, are produced. As the temperature of dough must not exceed 24 - 25°C, the superlative way to stay the temperature low is to add up chilled water at 2 - 4°C for the preparation of the blend. The mixer is jacketed having a direct expansion coil at 0°C.

The dough are then located in troughs for fermentation for a period of 3½ to 5 hours. Throughout the procedure, the temperature can get higher by 4 - 6°C. Therefore it is wanted to keep them in a room at 26°C.

Refrigeration is essential in the construction of other bakery products also to maintain homogeny of the product, prevent spoilage & for storage.