Frozen dough pieces

Unfermented frozen dough pieces are less sensitive to temperature fluctuations and enzymatic degradation during frozen storage. The dough pieces may be given in an interrupted fermentation process, thawed with usual temperature curves and allowed to prove. Alternatively, the frozen dough pieces can be acclimatised at room temperature and then placed in the fermentation chamber. The stiffening of the dough pieces must be taken into account during proofing. The dough pieces are then treated with lye and baked.

Stocking fermented frozen dough pieces offers a number of advantages. Firstly, the dough pieces are available relatively quickly, secondly, they are very insensitive when being treated with lye due to their stability. In order not to damage the dough structure, it is important to go through the freezing process quickly when freezing. Blast freezers are very suitable for this. The dough pieces are removed as needed, treated with lye and baked.

Here, another step is added before freezing: the application of lye. The advantage of fermented, frozen dough pieces already treated with lye is that the daily application of lye in the bakery with the hazardous substance caustic soda is no longer necessary. Accordingly, baking can be completed by the sales staff in the branch. Here, the stocking of dough pieces comes in handy: in this case, the pretzels only have to be acclimatised briefly, sprinkled with salt and, if necessary, scored. Then they are baked.

The frozen dough pieces should be packed airtight as soon as possible (preferably already in the cold room) to prevent them from drying out. During transport to the branches, a continuous cold chain must be ensured to prevent sticking together and thawing.