Frozen dough, pre-proofed and frozen, part-baked and frozen, frozen to oven and Minute bread… five deep-freezing methods to guarantee flawless tasty loaves.
Main deep-freezing processes
Frozen dough
This process delays the start-up of fermentation and necessitates good quality, slow to start yeast. Lesaffre’s liquid yeast, compressed yeast and frozen semi-dry yeast (LHIS) are ideal for this technique, which is adapted to all bakery products.
Pre-proofed and frozen
Of particular advantage for Viennese-type pastries, this method requires no fermentation on baking-off, no steaming, and no specialist qualified personnel. The product is rapidly available. It does, however, require a wise choice of bread improver, which Lesaffre is able to recommend according to the process employed.
Part-baked and frozen
This technique is recommended for sandwich type loaves, rolls for the traditional and fast food industry. The products are quick and easy to bake off. The technique increases the number of products available for sale.
Other freezing techniques
The frozen to oven method is especially adapted to yeast-leavened laminated dough and pizza dough. This technique typically involves transporting and storing only low volumes of frozen products and baking off directly on removal from the freezer with or without steam. The choice of bread improver depends on the type of baking-off method used.
Finally, Lesaffre has also developed “Minute bread”, another patented concept combining a breadmaking procedure with a bread improver recipe. This enables frozen bread to be baked off in under 3 minutes following initial “high-temperature” baking. “Minute bread” eliminates the problem of flaking caused by the migration of moisture towards the loaf’s crust during deep-freezing. It is thus easy to obtain a wide variety of tasty breads with identical gustatory qualities to those of a freshly baked product.
