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    • Profile PhotoMatthew
      Post count: 1

      Hello everyone,

      The bakery I work at is in the process of expanding our wholesale business.  We currently produce croissants and other viennoiserie, store in the freezer, and are able to pull, proof, and bake daily.  We want to look at ways to keep product viable for longer freezer storage.  Does anyone have any experience with this?  Are there special yeasts developed for longer freezer storage?  Any information is helpful.  Thanks!

    • Profile PhotoZziwa
      Post count: 49

      Barker’s yeast is quite resistant to freezing though when mixed with flour the compound behaves differently you might come to realise that different strains of Saccharomyces cerevisiae have different properties in the frozen dough this could be mainly due to mutagenic activity in the cells.

      The main cause of cell death in yeast frozen doughs is the osmotic stress causing dehydration and heat stress causing ice crystal formation .oxidation is not so much because the cells especially Saccharomyces cerevisiae,Has cryoprotectant  effect

      There ae strains of freeze tolerant strains of yeast such as Saccharomyces fructuum.prefermentation can help you improve the vitality of your yeast during freezing though excessive pre fermentation can cause alcohol toxicity  to the cells  during freezing .A significant loss of activity is produced when
      using sourdough and poolish for providing flavour to the baked bread.

      Slow freezing also has a negative effect as it causes dehydration and death of cells



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