Frozen doughs and bake-off breads are a strong rising bakery segment, answering consumers demand for all-day fresh bakery products. Building on a cutting-edge expertise on frozen processes, recipes and ingredients, Puratos has developed a complete range of frozen bread solutions which meet both bread manufacturers challenges and consumers expectations.
Every frozen bread process implies specific challenges for the dough development and/or bread quality.
For the bake-off breads obtained through a Parbaked frozen method, Double Bake frozen bread improvers are designed to avoid the flaking issues and to extend the freshness of the bread after the second baking at the point of sale.
Ready to bake products which are manufactured with Prefermented frozen bread methods are particularly sensitive to temperature fluctuations during the frozen shelf life. Quick Step improvers allow to avoid gluten damages that can occur during the frozen storage and that eventually affect the volume of the baked product.
For frozen doughs and Unfermented frozen bread processes, Kimo improvers are designed to guarantee an optimal fermentation and final volume after freezing.
A whole new generation of enzymes has been discovered in some of the most amazing locations on Earth, leading to innovative products and bread functionalities.
In an expedition to the Antarctic, one of the coldest places on Earth, a unique new family of xylanase enzymes were discovered. Coming from a cold region, these enzymes have optimal activity at much lower temperatures compared to other enzymes. This means that their strength and tolerance properties will come into play even in cold doughs. Puratos Intens Strength is made with this enzyme and especially suited for improvers in frozen bakery and related applications.
To provide the best and most complete support to frozen bread manufacturers, Puratos has brought together experts to share the latest state of the art content in their respective field.
Partnering up with universities for technological innovation projects, co-creating solutions with key equipment suppliers, revealing consumers insights and future expectations with study agencies, Puratos plays a pivot role in shaping the future of the frozen bread sector.
Through this initiative, usually taking the form of Beyond the Frozen Challenge events or dedicated workshops, we commit to devote this knowledge and passion to the frozen bread manufacturers and their businesses.
Our Double Bake Colour parbaked frozen bread improver gives a significantly faster crust coloration that can save you up to 60% of time for bake-off.
Mario Carbonell, R&D manager for Frozen Bread Improvers at Puratos, and Stefan Eggermont, Customer Marketing manager for Large Accounts, tells all about the benefits and challenges of bake-off bread and frozen dough. Discover how you can benefit the most from this technology.
Puratos travels the globe to discover the exquisite tastes of authentic local breads. This time, we savour the sweetness of Mexican Concha.
Discover more about the Puratos O-tentic Guild: what is it, why was it founded and what makes it so special?
Puratos travels around the globe, discovering the deliciousness of local authentic breads. This time we uncover the secret of a typical Dutch treat: the krentenbol.
This time we dive deeper into a typical American bread classic: the bagel.
In some regions close to unknown, in others a well-established bread; how come?