1. The rapid thawing of frozen dough refers to bringing the dough from the frozen state to room temperature for thawing. Simply put, take the dough out of the freezer and put it outside until it becomes soft. If the dough is not made in advance, it is just in the state of big dough. After being taken out of the frozen state, manual thawing takes too long, so it needs to be thawed with the help of thawing equipment.

2. Frozen dough method is a new bread technology developed in 1950s. The special frozen dough method for bread is to quickly freeze and refrigerate the dough that has been stirred, fermented and shaped in a large bakery or central bakery in a cold storage, and then sell the frozen dough to the refrigerators of various chain stores (including supermarkets, hotels, bread retail stores, etc.). ), and each chain store only needs one proofing box and one oven. Frozen dough can be taken out of the refrigerator at any time, put into the proofing room for thawing, proofing and baking to get fresh bread.