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Fresh baked products cannot move directly from oven discharge to packing. Bread, cakes, buns, mooncakes, and similar foods need controlled cooling so heat can leave the product gradually while shape, surface, and internal moisture remain stable.

Stable dough feeding begins before the dough reaches the next processing stage. For bakery production, uneven feeding can cause weight variation, unstable forming, poor texture, and unnecessary downtime.

Selecting the right fermentation system is one of the most critical decisions for bakery operations and industrial-scale food processors. An effective fermentation solution can improve product quality, reduce labor costs, and increase throughput.