The cooling process allows the bread loaf to reach optimum slicing temperature and achieve moisture equilibration between the crumb and the crust. However, sealing in visible moisture condensation on the packaging is not a desirable way to ship product. Thermal profiling data is the solution for validating optimum cooling lines performance in the bakery. [...]
More and more consumers like to do their own baking. Or at least part of it. So it's no surprise that frozen dough is one of the fastest growing bakery segments. But if you make dough that's frozen, there will need to be some specific adjustments to make. Ingredients in frozen dough Flour: should be strong with high [...]
The frozen dough market is growing everyday and becoming more important for bakeries who offer “ready-to-proof” and “ready-to-bake” frozen dough for the production of a wide variety of products like par-baked, artisan bread and laminated products instead of baking from scratch. Freezing operations are key processes for frozen dough and frozen batter manufacturers. Freezing [...]
