Prefabricated baking has several advantages:

1, Easy storage and operation of products.

Prefabricated baking allows for easy storage and handling of baked goods.

2, Reduced investment in equipment and human resources.

Prefabricated baking eliminates the need for manufacturers to invest in expensive equipment or hire skilled personnel to bake bread and other baked goods on-site. This reduces the cost of production and allows manufacturers to focus on other aspects of their business.

3, Ability to produce fresh bread at any time.

Prefabricated baking enables manufacturers to produce fresh bread at any time. This helps to ensure that customers always have access to fresh, high-quality bread and other baked goods.

Pre-bake requires high technical requirements for manufacturers

The creation of pre-baked goods necessitates expert technical knowledge and specialized ingredients. Essential raw materials for frozen dough technology include freeze-resistant yeast and specialized dough improvers. Freeze-resistant yeast can maintain stable fermentation activity for extended periods at temperatures as low as -18℃. Specialized dough improvers protect the yeast cells and gluten in the dough from potential damage, ultimately resulting in stable and high-quality pre-baked goods. Overall, these requirements are essential for producing stable and high-quality pre-baked goods.

After years of systematic research and practical application to the production process and essential raw materials for frozen dough, Angel has developed a mature pre-baked technology solution.

• Angel Products

1，Angel Semi-dry Yeast (Freezing Tolerant)

Angel's cold-resistant semi-dry yeast is formulated specifically for frozen dough, enabling it to maintain a consistent level of fermentation activity even after prolonged storage. Depending on specific requirements, the shelf life of frozen dough can range from 15 days to 6 months, and the amount of yeast added can be adjusted accordingly. The recommended dosage for Angel semi-dry yeast falls in the range of 1.5-3%.

2，BakerDream Frozen Dough Improver F-99

When making frozen dough, a small amount of improver can make a big difference. It helps reduce damage to yeast during freezing, improves the dough's gas retention ability and stability, and increases the volume of the finished bread. BakerDream Frozen Dough Improver F-99 is specifically designed for frozen dough and is suitable for sweet bread with a shelf life of 3-6 months. It can strengthen the gluten structure of the dough, improve its tolerance to freezing, and give the finished bread a larger volume.

3，Angel Pastry Bread Improver A-PLUS

Angel Pastry Bread Improver A-PLUS is suitable for Danish frozen dough within 3 months and plays a very important role in stabilizing the gluten structure and reducing the damage caused by ice crystals to the dough.

4, FTO Frozen Dough Improver

The product is suitable for making frozen croissants that can improve the stability of the dough quality during freezing, significantly increase the oven expansion of croissant dough, create a more uniform honeycomb structure, and achieve the better coloring.

About Angel:

Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.

http://en.angelyeast.com/

Press contact:

ANGEL YEAST CO., LTD

Address: 168 Chengdong Avenue, Yichang, Hubei 443003, P. R.China

Tel: +86-717-6369520, 6369558

Fax: +86-717-6370680