Baking&Snack - October 2013 - 77

OPERATIONS
Freezing and Chilling

Bakers aim to the hit the proper temperature at just the right rate
to get the most out of freezing or chilling bread and rolls.

F

by Charlotte Atchley
Freezing preserves product quality. Properly freezing
baked goods prevents microbial growth and locks in
moisture that contributes to the texture and taste people
expect from their bread and rolls. “The amount of moisture in the product directly impacts its texture, quality and freshness,” said Peter White, president, IJ White
Systems, Farmingdale, NY. Bakers can only reap the rewards of locking in moisture with freezing, however, if
it’s done properly.
Whether bakers freeze bread and rolls before or after
the oven, the products face a number of risks: diminished quality, premature staling, compromised crust integrity, sticking, loss of toppings and active yeast killed
off. All these concerns and more can be avoided with
speed adjustments, indirect or direct freezing or even
airflow and product positioning.
It’s critical that when choosing a method of freezing or chilling, bakers are up front with suppliers
about their needs and expectations. Testing products on a variety
of equipment with different conditions,
whether it’s a cryogenic or mechanical
freezer, fast or slow, linear or spiral, can
help bakers discover just the right freezing or
chilling methods their products need to
meet expectations.

“When you’re dealing with anything that’s yeastbased, it’s a challenge because you have to slow down
the process of the bread rising, but you can’t kill it,” said
Brendon Somerfield, freezer applications engineer, JBT
FoodTech, Sandusky, OH. He said the key is balancing
the temperatures and speed of the freezing process, thus
JBT FoodTech usually recommends higher discharge
temperatures and a gentler approach.
“If you’re talking about raw dough, most bakers
would prefer to freeze quickly, although they will not
freeze it to a core
temp that we would
typically freeze other products,” said

Preserving yeast life
Freezing or chilling raw bread and roll
dough comes with the unique challenge of maintaining the life of the active yeast contained in that
dough. Overfreezing, or going beyond 0°F, will kill
yeast cells. Without them, the bread and rolls won’t
proof properly once the dough is thawed.

Crygoenic tunnel freezers yield high
throughput and efficient use of cryogen while
achieving a high rate of heat transfer.
Praxair

October 2013 / Baking & Snack / 77



Baking&Snack - October 2013

Table of Contents for the Digital Edition of Baking&Snack - October 2013

Baking&Snack - October 2013
Table of Contents
Table of Contents
Editorial - Character in the Face of Adversity
Newsfront - Flowers begins rollout of Wonder Bread
Mondelez plans massive operational changes
New NAMA president connects the dots
BBU to close California bakery
Eat-and-run on the rise
People/In Memoriam
Rudi's Gluten-Free - Solving the Gluten-Free Puzzle
The bright side of life
Experienced hands for a hands-on process
Rudi's Organic Bakery - Built for Organic Growth
Trends - Par for the Course
Why consumers shop in-store bakeries
New twist on take-and-bake
Trends - Powered by Protein
Formulation - Feeling Fulller, Longer
Most of us: not-so-healthy eaters
Formulation - Get Smart About Salt
Formulation - It's All About the Label
Equipment - Take Control of Your Dough
Opening up horizontal mixers
Operations - The Warm Side of Freezing
Keeping freezing clean
Freezers that don’t stop
Equipment - Sealing in Quality
Adding eyes to your flowwrapper
Industry Insight - Performing Due Diligence
Q&A - From First Contact
Events
Innovations
Ingredient News
Ingredient News
Products & Packaging
Products & Packaging
Patents
Patents
New on the Shelf
New on the Shelf
Marketplace
Marketplace
Ad Index
Ad Index
New Product Spotlight
New Product Spotlight
Baking&Snack - October 2013 - Baking&Snack - October 2013
Baking&Snack - October 2013 - 2
Baking&Snack - October 2013 - 3
Baking&Snack - October 2013 - 4
Baking&Snack - October 2013 - 5
Baking&Snack - October 2013 - 6
Baking&Snack - October 2013 - 7
Baking&Snack - October 2013 - 8
Baking&Snack - October 2013 - Table of Contents
Baking&Snack - October 2013 - 10
Baking&Snack - October 2013 - Table of Contents
Baking&Snack - October 2013 - Editorial - Character in the Face of Adversity
Baking&Snack - October 2013 - 13
Baking&Snack - October 2013 - Newsfront - Flowers begins rollout of Wonder Bread
Baking&Snack - October 2013 - 15
Baking&Snack - October 2013 - Mondelez plans massive operational changes
Baking&Snack - October 2013 - 17
Baking&Snack - October 2013 - Eat-and-run on the rise
Baking&Snack - October 2013 - 19
Baking&Snack - October 2013 - People/In Memoriam
Baking&Snack - October 2013 - 21
Baking&Snack - October 2013 - Rudi's Gluten-Free - Solving the Gluten-Free Puzzle
Baking&Snack - October 2013 - 23
Baking&Snack - October 2013 - 24
Baking&Snack - October 2013 - 25
Baking&Snack - October 2013 - The bright side of life
Baking&Snack - October 2013 - 27
Baking&Snack - October 2013 - 28
Baking&Snack - October 2013 - Experienced hands for a hands-on process
Baking&Snack - October 2013 - 30
Baking&Snack - October 2013 - 31
Baking&Snack - October 2013 - 32
Baking&Snack - October 2013 - 33
Baking&Snack - October 2013 - Rudi's Organic Bakery - Built for Organic Growth
Baking&Snack - October 2013 - 35
Baking&Snack - October 2013 - 36
Baking&Snack - October 2013 - Trends - Par for the Course
Baking&Snack - October 2013 - Why consumers shop in-store bakeries
Baking&Snack - October 2013 - 39
Baking&Snack - October 2013 - 40
Baking&Snack - October 2013 - 41
Baking&Snack - October 2013 - New twist on take-and-bake
Baking&Snack - October 2013 - 43
Baking&Snack - October 2013 - 44
Baking&Snack - October 2013 - Trends - Powered by Protein
Baking&Snack - October 2013 - 46
Baking&Snack - October 2013 - Formulation - Feeling Fulller, Longer
Baking&Snack - October 2013 - Most of us: not-so-healthy eaters
Baking&Snack - October 2013 - 49
Baking&Snack - October 2013 - 50
Baking&Snack - October 2013 - 51
Baking&Snack - October 2013 - 52
Baking&Snack - October 2013 - 53
Baking&Snack - October 2013 - 54
Baking&Snack - October 2013 - 55
Baking&Snack - October 2013 - 56
Baking&Snack - October 2013 - 57
Baking&Snack - October 2013 - 58
Baking&Snack - October 2013 - Formulation - Get Smart About Salt
Baking&Snack - October 2013 - 60
Baking&Snack - October 2013 - 61
Baking&Snack - October 2013 - 62
Baking&Snack - October 2013 - 63
Baking&Snack - October 2013 - 64
Baking&Snack - October 2013 - Formulation - It's All About the Label
Baking&Snack - October 2013 - 66
Baking&Snack - October 2013 - Equipment - Take Control of Your Dough
Baking&Snack - October 2013 - Opening up horizontal mixers
Baking&Snack - October 2013 - 69
Baking&Snack - October 2013 - 70
Baking&Snack - October 2013 - 71
Baking&Snack - October 2013 - 72
Baking&Snack - October 2013 - 73
Baking&Snack - October 2013 - 74
Baking&Snack - October 2013 - 75
Baking&Snack - October 2013 - 76
Baking&Snack - October 2013 - Operations - The Warm Side of Freezing
Baking&Snack - October 2013 - Keeping freezing clean
Baking&Snack - October 2013 - 79
Baking&Snack - October 2013 - 80
Baking&Snack - October 2013 - 81
Baking&Snack - October 2013 - Freezers that don’t stop
Baking&Snack - October 2013 - 83
Baking&Snack - October 2013 - 84
Baking&Snack - October 2013 - 85
Baking&Snack - October 2013 - 86
Baking&Snack - October 2013 - Equipment - Sealing in Quality
Baking&Snack - October 2013 - 88
Baking&Snack - October 2013 - 89
Baking&Snack - October 2013 - Adding eyes to your flowwrapper
Baking&Snack - October 2013 - 91
Baking&Snack - October 2013 - Industry Insight - Performing Due Diligence
Baking&Snack - October 2013 - 93
Baking&Snack - October 2013 - 94
Baking&Snack - October 2013 - Q&A - From First Contact
Baking&Snack - October 2013 - 96
Baking&Snack - October 2013 - Events
Baking&Snack - October 2013 - Innovations
Baking&Snack - October 2013 - Ingredient News
Baking&Snack - October 2013 - Products & Packaging
Baking&Snack - October 2013 - 101
Baking&Snack - October 2013 - Patents
Baking&Snack - October 2013 - 103
Baking&Snack - October 2013 - New on the Shelf
Baking&Snack - October 2013 - Marketplace
Baking&Snack - October 2013 - 106
Baking&Snack - October 2013 - 107
Baking&Snack - October 2013 - 108
Baking&Snack - October 2013 - 109
Baking&Snack - October 2013 - 110
Baking&Snack - October 2013 - 111
Baking&Snack - October 2013 - 112
Baking&Snack - October 2013 - Ad Index
Baking&Snack - October 2013 - New Product Spotlight
Baking&Snack - October 2013 - 115
Baking&Snack - October 2013 - 116
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