The market demands fresh bread. Traditionally produced bread, after going through production, packaging, transportation, and retail, is already "stale" by the time it reaches consumers. Frozen dough, on the other hand, allows for fresh baking and sales, ensuring consumers enjoy fresh bread.
There is a shortage of skilled workers. Training a baker abroad takes 4-7 years to obtain a baker's license, resulting in a low number of young people entering the industry and contributing to the baker shortage. With frozen dough, chain stores don't need experienced bakers; general staff can be competent with basic training.
It helps reduce operating costs. Frozen dough is mass-produced in factories, reducing store space and investment, and facilitating chain and retail operations. Using frozen dough to make bread is time-saving, labor-saving, material-saving, and space-saving, while ensuring bread diversity and long-term product quality stability.
