Frozen dough refers to semi-finished dough products that have been kneaded, processed by machine, and frozen for later use. There are two types - broad frozen dough includes all flour-based semi-finished products, while narrow frozen dough specifically refers to pre-made dough used in baking that contains yeast, freezing agents, and is frozen below -7°C. Frozen dough must be stored at -18°C and used within 3 months to maintain quality. It cannot be refrozen after thawing. The document describes methods for making straight dough and sponge dough, freezing, storing, thawing, proofing, and baking the frozen dough into final products.

1. Frozen dough from the broad sense refers all semi-finished
products with flour as the main raw material, which are
kneaded and processed by machine and frozen, and later are
reprocessed
What is frozen dough ?
. Frozen dough from the narrow sense specifically refers
to semi-finished products in baking industry, with yeast
fermentation bread production technology applied and
frozen dough conditioner added in the production
process, after instant freezer is used to make dough
temperature soon more than crystal point (about -7℃),
and then stored in the condition of -18℃. The semi-
finished products can be made into delicious breads after
sequent processing, such as unfreezing, fermentation,
baking, etc.

2. Preservation of frozen dough:
Frozen bread dough needs stricter storage management
than other general frozen foods. If it is kept at the stable
temperature of -18℃ and baked within 3 months, the
product quality can be ensured. Temperature change,
dough leavening failure or piriformis during transportation
and storage are called freezing obstacle.
Just as ice cream, frozen dough cannot become so called
commodity any more if it has been unfrozen once.

4. Description of the preferred
Embodiments
Straight dough method
• Formulation
mixing
pre fermentation
punching
division
rounding
benching
moulding
freezing
storage in refrigerator
thawing ,proofing
baking
Sponge dough method
• Preliminary Formulation
mixing
pre fermentation
Formulation
mixing
fermentation
division
rounding
benching
moulding
freezing
storage in refrigerator
thawing ,proofing
baking

5. •In the above straight and sponge dough method a
frozen dough particularly for bread tends to be of
reduced quality after thawing and baking.
To eliminate this tendency a slight excess of yeast is
used in the mixing step and pre fermentation time is
rendered as short as possible.
The process for pre preparation of frozen dough may
comprise following steps
formation

6. •Formulation
mixing
pre fermentation
punching
cooling
incorporation of additional yeast
remixing
division
rounding
benching
moulding
freezing
storage in refrigerator
thawing ,proofing
baking

7. Unfreezing
Take the dough out of a cold storage (－20℃)
and put in on a baking tray to unfreeze it until
the center of the dough turns soft (＋5℃).
The unfrozen dough cannot be unfrozen again.
• Natural unfreezing: Unfreeze the dough at
room temperature until the center of the
dough turns soft, which needs about 1 to 2
hours. (differ from season to season)
• Unfreezing after refrigeration: Put the dough
in refrigerator (0℃～3℃) and then defreeze it
until the center of the dough turns soft. The
unfrozen dough should be used up before the
noon of the next day preferably. (generally 18
hours after the moment of unfreezing)
• ※Put the dough in the refrigeration
fermentation room at ±０℃ and refrigerate it
for more than 8 hours. The dough can be
unfrozen within 1 hour at the temperature of
＋18℃.
Usage of the frozen dough

8. Forming
Form the dough into needed shape on a panel.
Fermentation
After unfreezing and forming, put the dough into a fermentor with the
temperature of 32℃ and the humidity of 75％, and ferment the dough until
its volume is 2 to 2.5 times that of the dough before fermentation. The whole
course needs about 60 minutes to 75 minutes.
.

9. Baking
After fermentation, put the dough into an oven of 200℃～
220℃. About 8 to 12 minutes is needed for small dough (40g)
and about 20 to 25 minutes are needed for large dough (250g).
Observe the coloring condition of the dough surface and adjust
the temperature of the oven.