Technical Presentation 3: Clean Label Solutions for Freezer-to-Oven Baked Goods

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The attraction for frozen bakery goods keeps on growing due to the economic advantage of a centralized manufacturing and distribution process as well as easier standardization of product quality. This market trend creates opportunities for artisan bakeries but also bring new challenges as several problems can result from frozen storage. Frozen doughs usually exhibit less volume and poor texture due to dough weakening as well as reduced yeast viability.

Pre-proofed frozen dough can help alleviate some of these challenges, but this process also has the disadvantages of higher storage cost and shorter frozen shelf life. Freezer-to-oven dough avoids some of these problems but has similar constraints. Other processes, like retarder-to-oven and freezer-to-fryer, are alternatives to better match production and demand at the bake-off location. For each option, bakeries can turn to adapted solutions composed of enzyme-based preparations and specialty bakers yeast to improve dough tolerance and stability during freezing and prevent volume loss and coloration issues during baking.

Learning Objectives:

  • Understand the effects of freezing on bakers yeast leavening activity and the dough properties.
  • Understand the advantages and disadvantages of pre-proofed frozen dough and freezer-to-oven baking techniques.
  • Look into the benefits of enzyme-based and bakers yeast solutions and how they can be applied to your production process.

Eymard Freire
Lallemand Baking