With the proliferation of retail outlets, frozen products are now delivered to these locations without interrupting the cold chain, baked at the point of sale, and served warm to the end consumer.

There are two methods for preserving bakery products. If you want fresh baked goods throughout the day, reduce the temperature to retard the dough’s fermentation process, shortening the shelf life. At 0-4.5°C, dough fermentation slows down. This method allows products to be preserved for three days to three weeks. Frozen products are frozen at 35-40°C and then stored at 18°C. This application allows for one year of product preservation, although this may vary depending on the content.