Refrigeration plays an important part in modern bakery production. This chapter addresses refrigeration and air conditioning as applied to bakery products, including items distributed (1) at ambient temperature, (2) refrigerated but unfrozen, and (3) frozen. Ingredient Storage Mixing Fermentation Bread Makeup Final Proof Baking Bread Cooling Slicing and Wrapping Bread Freezing Freezing Other Bakery Products Frozen Pre-Proofed Bakery Products Retarding Doughs and Batters Choice of Refrigerants