Keeping it Cool

Once we take our product out of the oven, it’s easy to mark off the process as done. But the next step is one of the most crucial: the cooling process. If you begin packaging your bread products before they reach the appropriate temperature some problems are:

• A warm and gummy crumb
• Bread that gums up slicer blades
• Condensation and mold growth

Mold growth is one of the more serious issues and a quick fix with the cooling stage. By properly cooling bread, you’ll have a better, safer product.

How much should I cool?

Before packaging, bread should be 35-40°C (95-104°F). This could be achieved with an external air temperature of 24oC (75oF) and a relative humidity of 85%, with an air movement to produce a 11.1oC (50oF) increase at the exhaust point.

What are the best methods for cooling products?

There are proven and tested methods for efficiently and effectively cooling. Learn them here!

Science. Keeping it cool.