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Baking frozen dough development

Baking frozen dough development

  • Categories:Company News
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  • Time of issue:2019-10-26 09:14
  • Views:4

(Summary description)In the bread making process, in order to facilitate storage and transportation, the freezing principle and technology are used to first produce a frozen dough semi-finished product, and then subject it to thawing and subsequent processes to finally make it into bread.

Baking frozen dough development

(Summary description)In the bread making process, in order to facilitate storage and transportation, the freezing principle and technology are used to first produce a frozen dough semi-finished product, and then subject it to thawing and subsequent processes to finally make it into bread.

  • Categories:Company News
  • Author:
  • Origin:
  • Time of issue:2019-10-26 09:14
  • Views:4
Information

In the bread making process, in order to facilitate storage and transportation, the freezing principle and technology are used to first produce a frozen dough semi-finished product, and then subject it to thawing and subsequent processes to finally make it into bread. Frozen dough technology started in Europe, developed in the United States, and is still in its infancy in China. Relevant data show that in Europe, the proportion of frozen dough in the bread industry is about 40%, the United States is about 70%, and the domestic is still relatively low.

 

The utilization rate of frozen dough is directly related to the economy. The more developed the region, the higher the utilization rate of frozen dough. The main reason is that the more developed the economy, the higher the labor cost, and the higher the store rental cost. In order to reduce costs, the use of frozen dough is also increasing. By comparison, European frozen dough is mainly used in European bread and crisp bread, American frozen dough is mainly used in pre-baking frozen bread mainly composed of sandwiches, and domestic frozen dough is mainly used in non-fermented Chinese crisp products and Tart products. Fermented frozen dough is still in its infancy, with the largest output being the frozen pizza base.

 

From the analysis point of view, the main factors restricting the development of China's frozen dough market are the following:

First, the development of cold chain logistics is lagging. The whole process of frozen dough from storage to transportation must be frozen at -18 ° C. Repeated freezing and thawing will seriously affect the quality of frozen dough, especially the unfermented frozen dough is more sensitive to the conditions of frozen storage. At present, some domestic enterprises that produce frozen dough products have started to build their own frozen logistics systems, which can ensure that the process from the shipment of frozen dough products to the dealer's freezer is in an ideal state. However, from the distributor's freezer to the end user, the frozen logistics guarantee is often lacking, resulting in poor quality of bread made by the frozen dough at the end user. The lag in the development of cold chain logistics has become one of the main challenges restricting the development of frozen dough.

 

Second, the special equipment is insufficient. Special equipment is a necessary condition for producing high quality frozen dough products. Currently, the equipment used in large frozen dough factories is mostly imported. The investment in the dedicated production line is relatively large, which also restricts the scale development of the frozen dough market.

 

Third, the lack of professional talents and technology. Different from the normal process of bread making, frozen dough requires special key raw materials and strict process management. The development of the domestic frozen dough industry is relatively late, the quality of raw materials for frozen dough varies in the market, and there is a lack of specialized personnel for frozen dough production technology, which has also become a factor restricting the development of the frozen dough industry.

 

Toast meals and crisp breads are the mainstream products of domestic bread. Therefore, the development of sweet dough and crisp bread frozen dough production technology is important to increase equipment investment, increase production capacity, and occupy the commanding heights of the industry. Pre-formed frozen dough is mainly used in sweet dough and crisp bread, and the existing technology is relatively mature; the store has simple technical requirements and only needs to judge the proofing state. The flow efficiency is good, the space required for store storage is relatively small, and natural thawing is usually used. Pre-proofing frozen dough is mainly used in small bag and croissant, and a small number of customers have started to use this technology. This technology has low technical requirements for store mechanics, and ordinary operators can complete the operation. The store can be baked multiple times, and the quantity can be adjusted at will. The operation is simple and convenient, which greatly meets the needs of freshly baked bread in the bakery. Pre-baked frozen dough is mainly used in frozen pizza and a small amount of European crispy bread, which is less used; semi-finished pizzas that are widely sold in the circulation of supermarkets, and are also used by customers in cafes, restaurants, and other restaurants. Full-bread bread is mainly bread made from various types of hamburgers and other sandwich products. As a raw material for coffee shops, chain restaurants, and breakfast catering in some hotels, it also has potential for development in hospital and school catering systems.

 

For a professional frozen dough factory, the cost advantage must be obvious, the product must be stable, and the frozen storage period is long (generally frozen storage period is 3-6 months). Factories can consider setting up flagship stores to promote their products and provide professional training. The main needs of domestic frozen dough customers with long shelf life are frozen dough technology and frozen dough talents.

 

For chain cake shops, it is necessary to reduce the store area and use frozen dough within 1 month of frozen storage period to provide customers with high-quality fresh bread. Customers who have already established a factory need to improve the quality of bread; customers who have not yet established a factory can consider establishing a factory; their main needs now are how to maintain the taste of the bread while extending the frozen shelf life.

(Xiao Xu)

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