Keeping it Cool

Bread Cooling

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!


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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