Baked goods fermentation rooms are specialized areas used for the fermentation process of baked goods such as bread, cakes, and pastries. These rooms maintain controlled environmental conditions, such as temperature, humidity, and airflow, to ensure optimal fermentation of the dough.

Fermentation is a chemical process that causes the dough to rise, and these rooms help improve the texture and flavor of the dough. In baked goods production facilities, maintaining the correct temperature and humidity levels in fermentation rooms directly impacts the quality of the products. The fermentation time and conditions can be adjusted according to the type of product being produced and the desired outcome.