Controlling the mixing temperature of ingredients is key to the consistency of baked goods. In large scale manufacturing, time management, product consistency, crust/flavor characteristics, and shelf life are determined by this single factor. Using jacketed chillers to cool mixing bowls allows the baker to maintain a controlled temperature of the dough. Refrigeration is also a factor when considering shelf life/preservation of the final product. Especially when the final product is needing to be sliced prior to delivery to the customer. The final baked product must be cooled slowly in a controlled environment, prior to packaging.