FREEZER TO RETARDER TO OVEN DOUGH
US Patent No. 7,704,535 (April 27, 2010), D. Zhang, et al., assigned to Rich Products Corp., Buffalo, NY.
A frozen dough made from flour, a high yeast level using one or more yeast sources with activity covering a temperature range of 33 to 140°F, emulsifiers, dough conditioners, stabilizers, sugar, a lipid source and optional supplemental gluten is prepared so the frozen dough does not require a conventional proofing (proofer) step prior to freezing or baking. When the frozen dough is thawed in a retarder at 33 to 42°F for at least 12 hours, or at an elevated temperature of between 43 and 85°F for at least one hour, and then baked, the finished products have good appearance, taste and texture and a specific volume of at least 4 cu cm per g.