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When the busy season hits, you can stay ahead of demand by storing extra bread and pastry dough in the freezer and baking it fresh throughout the day as needed. With a little extra preparation, you can keep up with the rush without sacrificing quality.
Frozen dough can be a big timesaver. While a little dough conditioner or an oxidizer such as ascorbic acid may be needed, dough can be frozen with minimal harm for up to two weeks. If frozen yeast is not available, increase the amount of yeast in the formula by 1 to 2 times to adjust for damage to the yeast during the freezing process. Laminated dough and lean bread dough hold up particularly well to freezing. When the time comes, pull the shaped dough from the freezer, defrost, proof and bake according to your regular procedures.