Par baked frozen, Frozen dough & Dough retarding

Par baked frozen, Frozen dough & Dough retarding

This weeks theme is Par baked frozen, frozen dough and dough retarding. The live event is especially interesting for bakeries considering or using frozen dough and interrupted processes. Rademaker will present production methods insights for Par-baked, Frozen, Unproofed frozen and Proofed frozen. What are the benefits for each production method and what are the critical aspects bakeries have to take into consideration? KOMA will show you how their installations are used to create Par baked frozen and Frozen dough at the industrial bakery Kenis in Belgium. They’ll give you information about the process and dough retarding. Zeelandia will elaborate on how to ensure excellent product quality when using interrupting bread baking processes. Bolidt gives you more information about what kind of flooring you need and what extra attention is needed.