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Large bakeries operate under strict production schedules where every stage must keep pace with the next one. After baking, thousands of products may leave the oven within a short period, but these products cannot immediately enter packaging because they still contain significant heat and moisture.

Fermentation is a critical stage in bread manufacturing because it determines how dough develops before entering the baking process. In large-scale production, fermentation cannot rely only on manual observation because small environmental changes may create differences in dough expansion, texture, and final appearance.

Bread production is a continuous process where each stage must connect smoothly with the next one. After baking, products cannot immediately move into packaging because internal heat and moisture still need to be released. The cooling stage provides the necessary transition between high-temperature baking and final handling.