In bakeries bread is cooled quickly when it leaves the oven. The crust temperature is over 200°C and the internal temperature of the crumb about 98°C. The loaf is full of saturated steam which also must be given time to evaporate.

The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.

A moist substance like bread loses heat through evaporation of water from its surface. The rate of evaporation is affected by air temperature and the movement of cool air around the loaf.

In a bakery there are special cooling areas to ensure efficient cooling takes place before the bread is sliced and wrapped.