Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process is essential to how their properties will be captured and preserved.
Freezing baked products or dough requires special care, to ensure their structure is not damaged in the process and shelf-life is optimized. They can be frozen for longer storage or shipment; in both cases, shock freezing has its benefits, with the products reaching the correct cold temperature very fast, which ensures their properties will keep. The lower the required temperature, the bigger the refrigeration unit will be, comprising one or two-stage compressing units, Peter De Naeghel – Managing Director, iceCool, explains.
The article is part of an extended feature, which was originally published in [BBI 5 – 2022]. Read the full article in the magazine:
