Large bakeries offer a wide range of baked goods of the most diverse dough varieties. In order to always obtain reproducible results an optimal temperature range must be maintained for each type of dough, and above all critical temperatures must not be exceeded. High temperatures in the kneader result in a sticky dough which is difficult to process and lead to undesirable partial pre-reactions of the baking agents.
Flour, as the main component of dough, has a very poor thermal conductivity. Therefore it makes sense to reduce its temperature before it is added to the kneader.