How Frozen Dough Technology has Evolved Over the Years
The frozen dough we know and love today has gone through a total transformation since it’s conception in the 1950s. Over the past two decades, both the technology and the ingredients used in making frozen dough have evolved.
While it was previously difficult to replicate the satisfying springy texture and crisp taste of freshly baked bread in thawed frozen dough- most bread lovers in the modern day can’t tell the difference at all! As frozen dough technology continues to develop, there is only one trajectory for commercial frozen dough use, and that is upwards. Read on to find out more.
Ingredient Advancements in the Frozen Dough Making Process
Ordinarily, freezing dough would cause the product to become unpleasantly dry when thawed, but increased knowledge on the application of yeast, flour and other bread improver ingredients has meant that frozen dough can now retain delicious levels of moisture, flavour and quality..
When it comes to advances in the frozen dough making process, food scientists have worked out the ideal ingredient strategy to create delicious bread products from frozen dough. Optimal ingredient application includes:
- Yeast: liquid and compressed forms of yeast are suitable for frozen dough, as they are less processed and possess a low amount of cell damage.
- Oxidising agents: oxidising agents are integral to frozen dough to gas retention rates (for an airy crunch).
- Fat: roughly 3 to 8% of frozen dough’s flour rate should be added as fat to extend the shelf life of the dough
- Emulsifiers: should be added to frozen dough to improve the texture and taste quality of the final product.
- Flour: flour used in frozen dough should have high protein content (greater than 12.5%) so that dough strength and gas retention rates remain optimal after thawing.
Progression in the supply of scientifically formulated temperature-stable ingredients, along with innovative equipment design also means that frozen dough can now be processed without any unnecessary stress.
Improvements Straight to the Consumer
Not only has the ingredient side of frozen dough dramatically improved over the years, the delivery and process of thawing frozen dough has also evolved significantly. It is through the combination of both that frozen dough is now a popular option for bakeries when delivering delicious baked goods straight to their customers!
How do you thaw frozen dough?
The process of thawing has evolved over time, with experts discovering that dough typically takes between 12-18 hours to completely thaw when held in temperatures between 1 and 4°C.
How do you proof frozen dough?
Proofing is another new process perfect for bakeries looking to increase the quality of their baked goods. It involves adjusting time, temperature and humidity conditions to ensure products are thawed optimally. Humidity levels should usually be adjusted to 70-75% with temperatures ranging between 32 and 43°C. Proofing helps promote yeast activity inside frozen dough to maintain ideal volume, texture, and flavour quality.
Different Doughs, Same Top Quality
For many years now, we have partnered with industry leaders to ensure we are up to date with any scientific advances and ingredient development that may be available.
In fact, Suprima has even developed our own particular strain of yeast. This strain provides our customers with a better performing product with improvements to the standard shelf life for our frozen dough.
Enjoy baking amazing-quality products that your customers love, all without the extra time, effort and cost. With our frozen dough, the process of baking becomes super easy – simply thaw, create, proof, and bake.
Suprima offers a wide range of frozen dough products, including bread, scrolls, flatbread, rolls and sweet or seasonal baked goods. Our extensive selection also features large cinnamon scrolls, french sticks and finger buns.
If you’re looking for wholesale bakery or frozen food suppliers and more, our products do the hard work and deliver amazing ready-to-be-baked frozen dough right to your doorstep.
