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Solutions for
FROZEN DOUGH
applications
MARKET TRENDS

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• 14 billion USD (in 2016) Cl
• 8.8% growth per year until 2014
• Key players: YUM! Brands, Domino’s pizza
• Reference customers: Rich Products Corporation, Maplehurst

CHOPIN TECHNOLOGIES SOLUTIONS

Predicting behavior during the fermentation process:

Measures dough development during fermentation.
Determines production and retention of carbon dioxide.

Applications:
• Select best performing yeast (from different suppliers).
• Determine most appropriate % of yeast to use in dough.
• Check regularity of yeast performance (from different batches).
• Select most appropriate vital wheat gluten (from different suppliers).
• Determine most appropriate % of VWG to use
(depending on final products volume target).
• Check regularity of VWG (routine control before use in production)
•Evaluate impact of ingredients on dough proofing performance.

Evaluation of viscoelastic properties:

Evaluates the consistency of dough during mixing. Measures the four key characteristics
of dough: tenacity, extensibility, elasticity, and baking strength

Applications:
• Select most appropriate vital wheat gluten (from different suppliers).
• Determine most appropriate % of VWG to use (depending on dough handling properties:
strength, elasticity, extensibility).
• Check regularity of VWG (routine control before use in production).
• Evaluate impact of ingredients on dough handling properties
(strength, elasticity, extensibility).

Evaluation of mixing and baking behaviors:

Evaluates the six quality measures of dough: absorption of water, effects of mixing,
gluten strength, maximum viscosity, amylase activity, and retrogradation.

Applications:
• Select most appropriate vital wheat gluten (from different suppliers).
• Determine most appropriate % of VWG to use (depending on dough mixing properties).
• Check regularity of VWG (routine control before use in production).
• Evaluate impact of ingredients on dough mixing properties.
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CUSTOMERS
Questions
and Answers
MARKET TRENDS

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“Meeting a potential customer working
on frozen dough applications?
Here are a few questions to guide you in the right direction.“

WHO ARE YOU THE INGREDIENTS YOU USE

Are you a yeast manufacturer?
Ingredients manufacturer? Baker?
YOUR PRODUCTS
What type of products do you make /
What type of products do you supply for?
• Pizza • Donuts
Do you use specific ingredients like vital wheat gluten?
How do you determine how much to add?
Based on which criteria do you select one supplier/ingredient or another?
 RheoF4 for evaluating effect on volume
 Mixolab for evaluating effect on mixing properties
 Alveolab for evaluating effect on dough handling
properties

• Bread • Others
THE YEAST YOU USE
Do you use specific types of yeast?
YOUR PROCESS How do you determine how much to use?
What type of frozen dough process do you use? How do you select one type of yeast or another?
 Freezing after proofing and baking  RheoF4 for evaluating proofing performances
(also called partbaking or “ready to bake”)
Issues are mostly related to volume
• Need to control proofing step
 RheoF4
VARYING PERFORMANCE or QUALITY
 Freezing before proofing Do you see varying process performance or varying
quality of final products depending on:
Issues related to formation of ice crystals in the dough
• Batch of flour ( Mixolab or Alveolab)
• Need for specific ingredients/yeast
• Batch of ingredient ( Mixolab or Alveolab)
 RheoF4
 Mixolab • Batch of yeast ( RheoF4)
 Alveolab

THE QUALITY
YOUR QUALITY CHALLENGES
Do you check regularly the quality of your ingredients?
What quality challenges do you most frequently see on
your products? Of your raw materials (i.e wheat flour)?
• Low volume ( RheoF4) • Ingredients ( Mixolab or Alveolab)
• Texture ( Mixolab) • Flour ( Mixolab or Alveolab)
• Color ( RheoF4)
• Stickiness ( RheoF4)
• Dough stretching ( Alveolab)