Technical / White Paper
Optimizing Refrigerated Fresh Doughs with Specialized Yeast
While it is advantageous that in fresh doughs yeast remains more active than in frozen doughs, it is the fermentation process itself that also makes fresh doughs more challenging to store, ship, and produce to scale. Refrigeration can help to slow fermentation, thereby extending the life of a fresh dough. This white paper explores common challenges that come with using fresh, chilled doughs and introduces an innovative refrigerated dough solution from Lesaffre Corporation.