Frozen dough

Dough made cooler than conventional dough — in order to minimise fermentation activity of yeasts — mixed, formed and proofed before immediate freezing to extend its frozen shelf life. It supplies in-store bakeries, allowing bake-off on demand with consistent quality and minimal skilled labour. Formulation typically includes dough conditioners, extra yeast and ascorbic acid to protect yeast viability and dough structure through freezing and thawing; frozen storage must remain stable, since temperature fluctuations damage gluten networks and reduce loaf volume.