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!
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