23 Dec Introduction to Frozen Dough Techniques
Using frozen dough is vital for bakers who wish to adopt a more convenient and efficient baking process by extending the shelf life of their bread dough. Frozen dough can benefit bakers in various settings, including supermarkets, hotels, cafes and craft bakeries.
In order to create frozen dough, the prepared dough undergoes a blast freezing process. This dough is then stored at a temperature of -18°C until ready for use.
There are six different frozen dough techniques which involve freezing the dough at different stages in the baking process. These are known as ready to mould, ready to proof, pre-proofed frozen, freezer to oven, frozen part-baked and fully-baked frozen.
A successful freezing process depends on humidity level, room temperature and the right proofing duration.
Wondering how to start adapting your baking process to incorporate frozen dough?
Lesaffre offers a wide range of comprehensive solutions for frozen dough. Choose from our line of frozen yeasts at Saf Semi-dry® and L’hirondelle, as well as our extensive selection of bread improvers. You can look forward to delivering freshly-baked breads to your customers on demand.
Watch the video below to learn more about the different frozen dough techniques you can apply to create a wide variety of breads for consumers.