At Frontline Food Consultants and Engineers, our team of food scientists focus on enhancing formation, processing, baking and preparation of the perfect pastry product.e perfect pastry product. Whether you are producing croissants, puff pastry or any other frozen bakery item, our Pastry Formulation & Process Optimization Services help you create easy to bake pastry products – straight from frozen or chilled. What we do therefore seek to achieve is to ensure that dough and every sort of fillings used are protected in a way that they can rise factor during processing by the consumers as well as during the baking process.

Appreciating the need for quality ingredients for butter, flour, special flavors, gluten or certified organic pastries, Ingredient Sourcing and Sustainability Services ensure that you source the right products. We support you throughout the whole process of pasty manufacturing according to your choice from regular baked goods to health conscience such as whole grain and low sugar. For the Ready to bake pastries we have Regulatory Compliance Consulting for your products must meet regulatory compliances, government standards and the right labeling for packing and selling. In our Packaging Solutions, we also have the issue of preserving the food, and preventing the freezer burn and ensuring this has the right functionality after baking.

Which Foods are Ready-to-Bake Pastries?

This category of food refers to partially finished bakery items which can be taken almost directly to the oven and cooked to near done. These pastries are unique for most consumers and food service business as they present new pastries and cakes that can be presented in stores as freshly baked, without much effort. Pre-baked products include food that is partly cooked before being frozen and may include croissants, turn over and puffed pastries in rolled or filled form but requires only final cookery.

Ingredient Sourcing and Sustainability Services guarantee you get high-quality ingredients such as butter, flour, special flavors, gluten-free pastries or certified organic products. We help you during the entire pastry manufacturing process based on your preference ranging from standard baked products to healthy qualities like whole grain or low sugar. For ready-to-bake pastries, we offer Regulatory Compliance Consulting so that your products meet all the regulatory compliances, government standards, and the appropriate labels for packaging and selling. For our Packaging Solutions, we also have the concern to keep the food fresh and avoid the formation of freezer burns as well as guarantee the right functionality when baked.

Regarding the preparation of the pastries, it is can only be baked in large commercial ovens, uses industrial mixers for right viscosity of the dough, and a dough sheeter to achieve manageable; single thin layers in puff pastry and croissants. Bakery products that require ingredients such as chocolate or fruits or cream on them, make use of labeling machines. In regard to the maintenance of the structure of the dough before packing, it would be appropriate to say that blast freezers have a very significant role to play. In portioning and or packaging machines they help to ensure that the pastries are covered in appropriately aerated packs to minimize freezer burn action. There are processes for regulation in texture of dough, portioning, and most importantly quality of the end product.

Types of Ready-to-Bake Pastries: 

  • Croissants: Extended biscuit-type dough that has been made earlier and then cut into convenient portions for usage, and fried ‘till it becomes crisp with a deep brown color.
  • Danish Pastries: Savory or sweet dough tri-folded with a filling that may contain fruits or cheese, or even custard filling.
  • Turnovers: Meat or fruit filling in pastry stuffed carefully in a squared shape folded over and sealed dough.

Methods of Production for Bake from Raw Products

  • Dough Preparation: During the preparation of the pastries the ingredients particularly the flour, butter other ingredients in making of the dough are of high quality so as to enable the preparation of light pastries. It is mixed, is then kneaded and later laminated with butter to help it form layers.
  • Lamination: In other products like puff pastries and the croissants the dough is laminated and this is a process whereby butter is intercalated between two layers of dough. This is again done with much care with temperatures, in order that the butter does not become soft at some point.
  • Filling and Shaping: When laminated the dough is then divided and any fillings, and anything from fruit preserves to custards, chocolates etc can go into the pastry. They are then further shaped (either by pressing, rolling or twisting) into the desired product.
  • Pre-Proofing: Some pastries may possibly be proved which means the mix gets a little rise before freezing. This helps in making the best texture at the time when the dough is being baked.
  • Freezing/Chilling: Since they are meant to be baked, most of them are shaped and filled and then frozen so enhancing the shelf life of the pastry’s final product.In order to make sure that the quality of the butter does not become an issue and to make sure that the butter would not look like it has been separated from the dough they blast freeze the product at -30 degrees centigrade preparing the perfect pastry product. If you are making croissants, puff pastry or any other frozen bakery product, our Pastry Formulation & Process Optimization Services allow you to develop convenient bakery products – to bake from frozen or chilled state. Our main concern is the preservation of dough and fillings so they can rise and bake well when processed by the consumers.

Packaging Process 

Vacuum-Sealed Packaging

  • Objective: Among the specialized area of measures are: Storing of store products in the refrigerator and maintaining its cleanliness.
  • Materials: Antifogging and barrier films related to high barrier application to reduce moisture and oxygen permeation.    
  • Benefits: Assets when it comes to the preservation of taste and elasticity of the pastry and the ability of the dough to rise and bake as well.

Modified Atmosphere Packaging abbreviated as MAP.

  • Objective: Maintain the products on the shelves as well as improve the freshness of the products on the shelves.
  • Materials: A primary packaging that reduces the amount of exposure of the product to air especially oxygen while increasing the amount of response of the product to carbon dioxide.
  • Benefits: Slows down the rate at which the food ingredient becomes unsuitable for human consumption maintains the shelf – flakiness of the pastry.

Definition of Sustainable Packaging Products

  • Objective: Experiencing lower environmental impact on the companies while creating a great product.
  • Materials: Materials like tray from the paper or compostable films is a perfect match which is acceptable in the cycle of recycles or reuse.
  • Benefits: is suitable to the current trend of the green consumers as well as protecting the products in the process.