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Frozen Dough

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Frozen dough refers to dough that has been specially processed and can be stored in a frozen state. Frozen dough can greatly facilitate the process of pastry making, making pastry production faster and more efficient.

Category:

Food Processing

Keyword:

Special equipment | General purpose

The process flow of frozen dough production

1. Preparation of raw materials

The main ingredients for making frozen dough include high gluten flour, water, yeast, salt, and vegetable oil. Choosing high-quality raw materials can ensure the quality of the dough, thus producing pastries with good export taste and pure taste.

2. Mix dough

Mix high gluten flour, water, yeast, salt, and vegetable oil according to the formula ratio and stir thoroughly until a dough is formed. During the stirring process, in order to achieve the desired toughness, some air needs to be injected.

3. Static fermentation

Place the dough in a static incubator for fermentation for two hours, and pay attention to maintaining a certain humidity and temperature during the fermentation process to promote the fermentation of the dough.

4. Forming and freezing

Divide and shape the fermented dough, and freeze it. The specific freezing temperature and time can be set according to different dough formulas and the time required for refrigeration.

5. Storage

Cold fresh dough needs to be well protected through three-dimensional shelves, cold storage, and logistics transportation to improve its shelf life and quality.

The process flow of frozen dough production

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