Dough pieces for croissants and Danish pastries above all are usually not baked in companies immediately after fermentation, but blast frozen and produced for stockpiling. As a result of the physical aeration by the dough layers/layers of fat, these products are especially suitable for freezing after fermentation and baking according to demand. But also morning goods, such as Kaiser rolls or crust-cracked rolls, can be baked from the fermented frozen state.
To achieve the best possible quality when baking fermented frozen dough pieces, mainly convection baking ovens are suitable. Here, special thawing and baking programs are used to initially thaw the frozen dough pieces in a first phase in the oven and subsequently to bake. See also: chapter Laminated confectionery yeast doughs and chapter Cold dough methods for bread and morning goods.