(1) Advantages of refrigerated dough: manufacturers can standardize production and unify refrigeration standards to ensure the quality of baked goods, and the formula can also be kept secret; Reduce repeated investment and waste of human resources. Dough can be made or shaped centrally, and there is no need to prepare a dough mixer in the bakery, saving labor; The bakery can reasonably arrange the production time according to the sales needs, effectively control the inventory and reduce the loss; Let customers taste freshly baked and steaming bread at any time; The equipment requirements are not high, as long as there is a freezer, there is no need to prepare a freezer or freezer like frozen dough making.

(2) Suitable business model of refrigerated dough: the central factory of chain cake shop provides dough and then sends it to chain stores; Small bakery, suitable for making 1.5~2.5kg flour bread every day. If it is troublesome to prepare dough every day, you can prepare dough of 20~30kg flour at a time and refrigerate it now, which saves time and trouble. Time-consuming bread, such as supermarket bread, is sold every day at noon and at five or six o'clock in the afternoon, so you can use refrigerated dough to control the prepared or shaped dough to bake at these two times without making dough or secondary shaping.

(3) Fermentation process of refrigerated dough: ① Pre-divided refrigerated dough making process: stirring → relaxation → division → rounding → refrigeration → thawing → proofing → proofing → decoration → baking → cooling → finished product ② Pre-divided refrigerated dough making process: stirring → relaxation → division → rounding → molding → refrigeration → thawing → proofing → decoration → baking →