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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

ISBN: 978-1-939200-97-6 (for I-P versions of chapters)
ISSN: 1930-7195 (for I-P versions of chapters)

Citation: 2018 ASHRAE Handbook--Refrigeration