Operation method of multilayer frozen dough baked directly in frozen state

Abstract

The invention discloses an operating method of directly baked multi-layer frozen dough in a frozen state. The operating method comprises a production link, a distribution link, a preservation link and a usage and baking link. The operating method is suitable for the bread industry. According to the method disclosed by the invention, semi-finished-raw-material-based multi-layer frozen dough is used as a core marketing activity and a core of a supply chain system to increase the comprehensive benefits of the whole bread supply chain system comprehensively. During the application process, the multi-layer frozen dough taken out of a freezer is placed into an oven directly for baking and no graded unfreezing and fermentation waiting before baking are needed. The taste and flavor of the baked bread are identical with the taste and the flavor of the bread obtained by flour mixing and baking currently based on the traditional method and the effects are same; and a terminal user carries out baking simply, conveniently, ad rapidly.

Description

technical field [0001] The invention relates to the technical field of multi-layer frozen dough, in particular to a method for operating multi-layer frozen dough directly baked in a frozen state. Background technique [0002] There are two main business models for bread in places that sell bread, such as bakeries, bakery product application stores, coffee shops, restaurants and restaurants. [0003] The first is that bakeries, bakery product application stores, coffee shops, restaurants and restaurants that sell bread purchase flour and other raw materials for making bread, store them for later use, and then use flour and other raw materials to make dough by themselves every day, and then make dough by themselves Baking is time-consuming and labor-intensive, and the cost is relatively high. [0004] The second is that the dough production factory produces fresh dough every day, and sells it with fresh dough as raw material, and the central factory distributes fresh dough to...

AI Technical Summary

Problems solved by technology

[0003] The first is that bakeries, bakery product application stores, coffee shops, restaurants and restaurants that sell bread purchase flour and other raw materials for making bread, store them for later use, and then use flour and other raw materials to make dough by themselves every day, and then make dough by themselves Baking is time-consuming and labor-intensive, and the cost is high

[0004] The second is that the dough production factory produces fresh dough every day, and sells it with fresh dough as raw material, and the central factory distributes fresh dough to bakeries, bakery product application stores, coffee shops, restaurants and restaurants, etc. that sell bread every day, This requires a very large distribution fleet to achieve, and the distribution tasks are very cumbersome, the distribution process often makes mistakes, the distribution efficiency is low, and the distribution cost is very high

[0005] On the other hand, although prior art has the technology of multilayer frozen dough, the frozen dough of prior art is still very inconvenient when using

For the end users of multi-layer frozen dough, including various bakeries and individual household users, the multi-layer frozen dough of the prior art needs to be thawed and fermented before baking, and the thawed by grading takes 5 to 72 hours , the fermentation time takes 1 to 2 hours, and the length of grading and thawing time and the length of fermentation time will affect the taste and flavor of the baked bread. Hours, the multi-layer frozen dough taken out of the freezer needs at least 6 hours of pre-treatment and waiting for fermentation before it can be baked, and the taste and flavor are poor, far inferior to those obtained by using the traditional method of kneading and baking on the same day bread

[0006] Therefore, for end users, the multi-layer frozen dough of the prior art is very cumbersome and loaded down with trivial details when using, and the processing time before baking is very long, especially for end users with a larger amount of baking such as bakeries, The multi-layer frozen dough taken out of the freezer needs at least ten hours of pre-processing before it can be baked, and the production plan and budget of the end user will be more difficult, especially for some temporarily increased orders or production tasks. and processing time is too long to complete, so it is necessary to improve

Images