Lesaffre UK & Ireland – Home of innovative baking solutions

Frozen Process

Lesaffre technical staff can provide advice on the optimum formulation and processing required for different permutations of frozen and retarded products, including:

Un-proofed frozen: Prove and bake after thawing
Partially-proofed frozen: Ready to bake
Part-baked frozen: Thaw and bake; or ready to bake
Un-proofed retarded bulk dough: Divide, mould, proof and bake
Un-proofed retarded moulded dough: Prove and bake
Proofed retarded moulded dough: Ready to bake

The right choice of flour is vital. It is necessary to strengthen the flour to ensure proper gas retention during thawing and fermentation. This strengthening phase is especially important given the long storage time. The levels of oxidants and gluten must be enhanced. The use of some enzymes will, for example, help promote an increase in volume in the case of baguettes without resulting in stickiness. While other enzymes will help to reduce stickiness in dough. Some emulsifiers may also be recommended for strengthening the dough structure. Some Lesaffre Frozen bread improvers are formulated using hydrocolloids as well as raw ingredients and enzymes promoting rapid browning in crusty breads. A specific anti-flaking solution has also been developed and patented by Lesaffre for the frozen baked process.

Meet our Frozen Process solutions

SAFPRO MINUTE BREAD

IMPROVER FOR ARTISAN STYLE PRODUCTS
- Improved tolerance and volume
- Reduced crust shelling on the final product
- Emulsifier free

SAFPRO PPF

IMPROVER FOR PRE-PROOF FROZEN DOUGH
- Exceptional tolerance and stability during blast freezing
- Suitable for artisan breads and Viennoiserie
- Enhanced product stability during bake-off

SAFPRO FPI

RELAXER FOR FROZEN PASTRY
- Reduces shrinkage in frozen pastry
- Prevents cracking

SAFPRO AB

IMPROVER FOR FROZEN AND RETARDED DOUGHS
- Prevents formation of fermentation blisters
- Improved crust appearance
- Can also be used for pastry

IBIS FFE

RELAXER FOR FROZEN PASTRY
- Reduces shrinkage in frozen pastry
- Prevents cracking
- Designed to use with AF1 Yeast

Watch the Lesaffre UK & Ireland bread improver technology webinar and learn important techniques from our baking experts

A tailored blend of reducing agents, oxidants, enzymes and emulsifiers; bread improvers optimise the functional characteristics of bread by significantly changing the way dough acts at each stage of the bread-making process.

Our improvers are developed and tested in actual conditions and everyday usage. Flour quality, manufacturing processes, the equipment used, regulatory requirements and the type of final product are all considered. Our experts are experienced technical bakers and formulators who understand dough structure, flour characteristics, and the production challenges facing bakers every day

Take the complexity out of the baking process with Lesaffre Frozen Process solutions

Click here to contact our team

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