Freezing of pre proved dough pieces

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Posted by Javier E. Riba on June 25, 1998 at 11:04:23:

We are trying to develop a "fool" proof system of bake off operation here in Panama. We just came back from IBA in Germany where many manufacturers of freezing equipment are suggesting the use of pre proved dough pieces. We would like to know more about the pros - cons and any other consideration that has to be taken into account, special cares, formulation changes, baking considerations (steam, for how long, etc.) before investing in this type of equipment. I have been searching the ASBE page for this specific topic but they don't specifically talk about the preproved dough freezing. Hope I can find some answers here.

Thanks

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: We are trying to develop a "fool" proof system of bake off operation here in Panama. We just came back from IBA in Germany where many manufacturers of freezing equipment are suggesting the use of pre proved dough pieces. We would like to know more about the pros - cons and any other consideration that has to be taken into account, special cares, formulation changes, baking considerations (steam, for how long, etc.) before investing in this type of equipment. I have been searching the ASBE page for this specific topic but they don't specifically talk about the preproved dough freezing. Hope I can find some answers here. : Thanks

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