Today, with the increase in retail sales points, frozen products are served to these points without disturbing the cold chain, and they are baked at the sales points and presented to the end consumer as hot.

There are two ways to preserve bakery products. In cases where freshly baked produce is desired all day long, cooling is only applied to reduce the dough to a temperature that will delay the fermentation action for shorter storage times. 0 to 4.5 degrees slows the dough action to a delay. In this way, the product is preserved for up to three weeks. Frozen products are kept at -18 degrees after blast freezed at 35-40 degrees. With this way, it can be stored for up to one year, depending on the product.