In a similar vein, we use the Irinox when we work with butter-rich dough, such as laminations and pie crust. The blast chiller lets us reduce the waiting time periods between mixing, shaping, and baking. This reduces oxidation in the dough, so that the finished baked goods have a pure, sweet, buttery flavor. We also chill yeasted dough to slow down the fermentation process. We will quickly chill down a well-risen dough in order to shape it before baking.