Improvers for frozen bakery products
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A baker's life has definitely not become simpler in the past 15 years. Consumers’ demands become more and more specific; fresh bread all day long, a wide variety every day, new flavours, new shapes and new sizes. It is clear that the traditional baking processes are sometimes too limited and inflexible to fully satisfy consumers.
Hence the central role the freezer has taken in the bakery sector. Freezing dough, either fermented or not, parbaked or fully baked becomes in many cases necessary to cope with the increased pressure.
Puratos is a pioneer in developing standard improvers for freezing processes.
S-Kimo was the first improver dedicated for unfermented frozen dough. Depending on the flour quality and the duration of freezing time one can choose the S-Kimo short or long version.
For parbaked breads; like baguettes and petit pains, Puratos' Paso Doble is the most adequate solution.
Recently, Puratos created a technical breakthrough with the launch of the highly performing range of Quick Step improvers that allow producing laminated and non-laminated pre-fermented frozen dough.
For industrial frozen bakers Puratos Frozen Solutions are an extended toolbox to optimize the quality and production efficiency of industrially produced frozen dough and bread.
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