Frozen dough refers to dough that, while preserving its gluten content and yeast activity, is rapidly frozen at -30°C during a stage of the normal bread-making process, and then stored at -18°C or below. The main reasons for using frozen dough are as follows:
Reducing Equipment Investment Burden for Stores: Using frozen dough reduces a store's reliance on bread-making equipment, lowering investment costs.
Improving Work Efficiency: Frozen dough can be used directly after thawing, significantly shortening bread-making time and improving work efficiency.
Addressing Baker Shortages: The use of frozen dough requires less experience from bakers, reducing the need for additional staff and helping to address baker shortages.
