Advantages and disadvantages

  1. active
  2. active
  3. active


  • energy saving due to rapid cooling times in comparison to the otherwise common processes
  • no skinning of the dough pieces
  • transport and storage of the stacking boards, also partly uncooled, possible
  • space-saving storage of the stacking boards
  • storage of the dough pieces in the branch bakery at a cooling chamber temperature (5 – 8° C) – also possible without additional cooling
  • total times of storage of the dough pieces of up to 36 hours
  • higher flexibility during the production of the dough pieces


  • susceptible to temperature fluctuations
  • relatively strong decomposition of the dough pieces
  • determination of the optimum fermentation maturity difficult
  • production adjusted to suit the time of year
  • logistics partly involving a lot of time and effort