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Dry bakery cases are ideal for storing baked goods with a longer shelf life, such as crumpets, potato rolls, and Irish soda bread. Refrigerated cases are ideal for storing quick-selling products with a shorter shelf life, such as croissants and Danish pastries. They are usually temperature controlled to maintain a temperature between 2–8°C, keeping the pastries fresh and extending their shelf life. Dry bakery cases use an air filtration system to reduce moisture and keep the case’s internal environment at a lower humidity level. This prevents the growth of bacteria and mold that would spoil the product if kept in a classic display case. Refrigerated bakery cases are kept at a low temperature and are often blast-free to reduce moisture. This prevents the baked goods from spoiling. Dry case shelving is typically made from plastic, stainless steel, or aluminum. Refrigerated cases are typically stainless steel with an insulated lining. Both cases can be made of materials that are easy to clean and maintain, non-absorbent, and have low friction to reduce the risk of product loss due to sliding.