Improvers for frozen bakery products
The life of an artisan baker has become more complex in recent times. Consumer demands have become more and more specific; fresh bread all day long, a wide selection every day, new flavours, new shapes and new sizes. Give such a stringent list of demands, it is abundantly clear that the traditional baking processes are often too limited and inflexible to fully satisfy the 21st century consumer.
Freezing the dough, whether it be fermented or unfermented, par baked of fully baked, becomes a necessity in many cases in order to cope with the increased pressure.
Puratos is a pioneer in developing standard improvers for the freezing/frozen processes.
The S500 Kimo was the first improver dedicated to unfermented frozen dough.
Recently, Puratos created a technical breakthrough with the launch of the high performance range of 'Quick Step' improvers that allow the production of laminated and non-laminated pre-fermented frozen dough.
For industrial bakers, our frozen solutions are an extended menu of options to optimize the quality and production efficiency of industrially produced frozen dough and bread.
We will warmly welcome you and any queries you may have on our frozen range and solutions.