There are two ways to care for bakery products. The plant is applied in such a way as to reduce only enough to hold the fermentation action in the dough for shorter periods of time. It is used to delay the dough process between 0 and 4.5°C. The product will be between 3 days and 3 weeks. Frozen products can be kept at 18°C after being kept at 35 – 40°C. It is designed with this application.