Traditionally, interrupted fermentation with unfermented dough pieces is processed for one to three days. Blast freezing is not compulsory for this method. Depending on the type of baked goods and the area of application, it is possible to freeze dough pieces unfermented or fermented and to store these for several months. Blast freezing is recommended for this, so that the dough pieces freeze as quickly as possible and an optimum quality of the baked goods can be achieved.
