What is deep-freezing?

Deep-freezing is a delayed bread-making technique that uses negative cold temperatures. It involves temporarily slowing down or interrupting the fermentation process by decreasing the temperature to about -30°C. The deep-frozen products are then stored by freezing.
Deep-freezing is easy to put into practice, does not impact your abilities and allows you to better control the fermentation stage and therefore your production. Deep-freezing can take place at different stages of the production process:

• kneading,
• shaping,
• after partial fermentation,
• after partial cooking.

Simply prepare your desired quantities, freeze them and then defrost when you are ready to complete the production. Your products can then be put out for sale. It’s a piece of cake, right?

What’s in it for me?

Deep-freezing is practical, effective and has many advantages. Making use of cold temperatures on a daily basis allows you to:

• Prepare your specialties in advance, thus freeing you from the constraints of daily production.
• Improve stock management: you can produce larger quantities whilst limiting the risk of loss,
• Respond quickly to demand during peak periods,
• Optimise conservation of your preparations, without impacting flavour or appearance, for several weeks,
• Diversify your range : with pre-frozen stocks, you free up time to create new products.

Always ready, always fresh!

Freezing is not only a useful technique to optimise the quality of your products but also your service. You can offer your customers:   

• Fresh, crispy baked goods from morning to night, 
  Regular restocking, 
• Extended product lines, 
  More opportunities to place large orders. 

In short, deep-freezing is there to serve your expertise… and your marketing skills!  

Deep freezing in practice

• Which products can be deep-frozen? 

Deep-freezing is suitable for all types of breads, pastries and pizza dough, but also your speciality pastries (cakes, tarts, puddings, desserts)… That’s practically your entire range!  

• Deep-freezing or freezing: what’s the difference?  

Deep-freezing involves a rapid temperature decrease that preserves the activity of the yeast (-30°C). Freezing is a storage solution allowing goods to be preserved for a long time at -18°C. 

• What equipment should I use? 

A deep-freezing cell is a purpose-built piece of equipment. It exists in the form of either a compact freezing tower for trays or a freezer room designed to accommodate one or more trolleys. Deep-freezing storage units allow for both deep-freezing and conservation. To find out more, please contact a professional dealer.