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 after being stirred, fermented and shaped in a cold storage by a large bakery (company) or a central bakery, 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.
Chinese name
Frozen dough method
age
In the 1950s.
craftsmanship
New bread technology
working methods
Frozen dough method
quick
navigate by water/air
Machining point
technical superiority
The biggest advantage and strong market vitality of frozen dough technology lies in the realization of baking, baking and sales, which ensures that customers can buy and taste fresh bread in the oven at any time, and can directly see the baking and baking of bread on the spot, smell the flavor and aroma of bread just out of the oven, stimulate their appetite and enjoy it happily. Most frozen dough products are produced by rapid fermentation, that is, short-time fermentation or unfermented fermentation. They can make the product have a long shelf life after freezing, because the shelf life is long after freezing and because the yeast activity is well preserved after freezing.
Machining point
① Frozen dough should be stirred until the gluten is completely expanded, and the ideal temperature of dough is 18~24℃.
② Fermentation time is usually about 30 minutes.
(3) Blocking, tabletting and molding processes should be operated quickly, and the dough should be sent to the cold storage for quick freezing.
(4) Mechanical air blowing freezing process conditions: -40 ~-34℃, wind speed 16.8~ 19.6m3/min, and the dough center temperature reaches -32 ~-29℃.
⑤ Low temperature air blowing freezing (carbon dioxide and nitrogen) is completed below -35℃, generally within 20 ~ 30 minutes.
⑥ The temperature of the cold storage room is -23℃ ~- 18℃. The storage period of dough is usually 5~ 12 weeks.
⑦ Take out the frozen dough from the cold storage room, put it into the cold storage room at 4℃ 16~24h to thaw the dough, and then put it into the proofing room at 32~38℃ and 70%~75% relative humidity for about 2h; Or take the dough directly from the cold room and put it in a proofing box at 27~29℃ and 70%~75% relative humidity for 2 ~ 3 hours. The dough after proofing can be transferred to normal baking.