Cooling is a critical stage that connects baking with packaging and storage. After leaving the oven, baked products still contain internal heat and moisture that need to be released under controlled conditions. When cooling capacity cannot match baking speed, production flow becomes interrupted, creating delays and affecting product quality.
-
2026-09-22
-
2026-08-27Cooling time depends on the product rather than a fixed industry rule. Bread, buns, cakes, toast, and filled pastries differ in weight, moisture, shape, crust, and packaging requirements. An industrial spiral cooling tower must therefore provide enough residence time for each product to reach a stable packaging condition without causing excessive drying, surface cracking, or unnecessary delays.