Technical / White Paper

Optimizing Refrigerated Fresh Doughs with Specialized Yeast

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Lesaffre Yeast Corporation , and any views and opinions expressed do not necessarily reflect those of www.bakeryandsnacks.com

Optimizing Refrigerated Fresh Doughs with Specialized Yeast

Related categories: Ingredients

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.

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