Transcript

• Session Spotlight: Understanding Frozen & Refrigerated Dough Rheology
• I'm Gideon Butler-Smith and I'm a technical service manager who travels North America to help bakeries troubleshoot products, processes, and provide training on baking principles. And I also live in Northwest Arkansas.
• What topic or trend does this session cover, and why is it important?
• Receiving notes from our team in the field, including myself, we thought it would be valuable to put together a session on frozen and refrigerated doughs so that we can better understand the quality metrics and ingredients that can improve those metrics. The demand for quality products tied with the growing population requires a wider distribution network. With this in mind, frozen and refrigerated doughs become more and more necessary.
• What will attendees learn from this session?
• The audience should walk away with an understanding of preferred yeast to use while producing frozen and refrigerated doughs, including comparisons to popular yeasts on the market. This session will also explore processing techniques and parameters. An important part of frozen and refrigerated doughs is tolerance within the freezer. So we will talk about micro ingredients, including enzymes which can improve the quality metrics of your product.