Frontline Food Consultants and Engineers is a one-stop solution for businesses starting from Concept Development right from concept processing and manufacturing of Soft and easily manageable pre-made dough with a long shelf life. For pizza, bread, and pastries or for those Breads which come in special dietary forms and those people who need special diets, Our Dough Formulation and Process Optimization Services also will assist in achieving the required dough quality when stored in frozen, chilled or at the ambient conditions and also the right fermentation along with the texture that is done when the dough is baked. Being a numerically one Dough Consultant, we help you create pre-made dough products, which can easily be used by consumers.
As for some of the more specialized services, we also offer raw material sourcing as well as sustainability which you might find the appropriate quality flour, yeast and other needs for the more traditional and particular such as gluten-free or organic. Through cooperation with our R&D department, we help you develop new dough types: artisan, high fiber, low carb. We also provide Regulatory Compliance Consulting as a way of ensuring that the pre-made dough you produce, label and pack meet all the legal requirements of food hygiene. Our Packaging Solutions can be made to prevent the dough from getting stale, therefore creating options for the cold goods or frozen products.
What is Pre-Made Dough?
It is used by the consumer and the organized food business in preparation of various fodder products that require baking without much effort. It is available in a rather neat form, for instance: such as pizza dough, bread dough, pastry dough and so on; usually, it is bought and sold in proportion, in convenient quantities. This dough can be made as a chilled dough, and sometimes a frozen dough depending on how long it would take before they are to be used.
Preparation of pre-made dough is done with the aid of large processing machines for mixing kneading and preparation of the dough in similar proportions. Other packaging portioning tools are dough dividers and portioners, which cut the dough to the required packing portion sizes, and sheeters, which shape the dough to appropriate thickness. Actually mechanical blast freezers or refrigeration systems play an important role for conservation of the dough at the time of storage. Packaging through the use of Automatic packing machines ensures that the packing is well sealed to ensure the expulsion of spoiled air which tries to seep into products. Balance systems and quality control spare the dough portions to have uniformity and quality at each stage of production: Baker control for portions and quality.
Types of Pre-Made Dough
Pizza Dough: It should be used for baking pizza bases in homes, or for baking the pizza bases in a restaurant. It is usually prepared in a size convenient for use in a roll and bake form of production.
Bread Dough: Ate #100 The dough that has loaf, bun or roll shape as the bases for all its types. This is what requires little or no leavening and can be baked as and when required.
Pastry Dough: Dough sheets, which are already settled into rolls with reference to croissants, puff pastry or pies.
Technology in the Production of Manufactured Doughs
Dough Mixing: Mixing is carried out using high speed commercial blenders in a bid to achieve the right texture and particle distribution. These are commonly flour, water, yeast and other basic constituents depending on the kind of dough being used.
Fermentation: It is left to rise for certain time a favorite texture and taste is formed Three, Brown durable product through flour mite The dough is left to rise for particular time to allow for expression of favoured texture and taste. As it has been identified, the influences exerted by temperature and humidity must be controlled and observed.
Portioning: Dough is portioned, or scooped if the dough is to be rolled out then the portion is rolled out; otherwise shaped.
Freezing/Chilling: Following portioning the food products is further conditioned by blast freezers or refrigerated. Freezing, in this case, assists the baker to use the dough after slightly prolonging the dough’s shelf-life it does not harm the quality of the dough in any way.
Packaging: The portioned doughs made beforehand are packed in vacuum bags or in the modified atmosphere bags(MAB). This packaging must endure time and the product jewelry must maintain its quality even after spending so many periods on the shelves.
Packaging Design of a Factory-Made Dough
Vacuum-Sealed Packaging
- Objective: The most important guidelines that must be followed include maintaining the wholesomeness of measures and avoiding confounding.
- Materials: Specialization of these high-barrier films are to shield the structure and guard its internal surface, which stays exposed to oxygen and moisture.
- Benefits: Reduction of spoilage to thereby increase shelf life and enhance proper dough formation.
Modified Atmospheric Packaging (MAP)
- Objective: So, for a longer duration, and in order keep the extend dough fresh.
- Materials: Closable and selectively permeable to allow the placement of tissue in an environment with low oxygen available.
- Benefits: It also works as an antioxidant therefore you do not let the dough to be oxidised easily and turns spoil.