Protein molecules also bond and solidify as the product sets, and likely contribute to staling. Until delicate baked goods cool and structure solidifi es, it is best not to cut into them, so they will...

Protein molecules also bond and solidify as the product sets, and likely contribute to staling. Until delicate baked goods cool and structure solidifi es, it is best not to cut into them, so they will not crush. A good rule of thumb is to cool products to 100°F (38°C) or below before slicing.