Straight Dough for Frozen Dough Production

Many frozen doughs are produced using the straight dough method to limit fermentation time. However, this impacts dough flow because minimal fermentation means the dough does not fully mature before freezing.

To ensure success, control dough temperature and keep it low so the yeast doesn’t begin fermenting before freezing.

If you experience volume or rise issues, check your yeast:

• Are you using the right type?
• Do you need to increase yeast levels (sometimes up to twice the normal amount)?

Water absorption also needs to be lower in frozen doughs. Too much free water can kill the yeast, and underdeveloped dough will result in a weak gluten network, leading to gas escaping during thawing.